Introduction
There are desserts that simply refresh the soul — and Key Lime Pie is one of them. With its silky, citrus-bright filling and buttery graham cracker crust, this classic American treat delivers a balance of sweet, tangy, and creamy in every bite. It’s surprisingly easy to make, requires only a few ingredients, and transforms into a show-stopping dessert with minimal effort.
Whether you’re preparing it for a family gathering, a summer dinner, or just craving something light yet indulgent, this Key Lime Pie promises a vibrant flavor that feels like sunshine on a plate.
Why You’ll Love This Recipe
- Effortless & beginner-friendly: Just mix, pour, bake briefly, and chill.
- Bright, refreshing flavor: The combination of sweetened condensed milk and key lime juice creates the perfect sweet-tart harmony.
- No complicated steps: A simple filling that thickens beautifully in the oven.
- Perfect make-ahead dessert: It tastes even better after chilling.
- Always a crowd favorite: Its creamy texture and bold citrus aroma never fail to impress.
Ingredients
- 3 cups sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 1 tablespoon grated lime zest
- 1 (9-inch) prepared graham cracker crust
How to Make Key Lime Pie
1. Preheat the Oven
Set your oven to 350°F (175°C).
2. Prepare the Filling
In a large mixing bowl, combine:
- sweetened condensed milk
- key lime juice
- sour cream
- lime zest
Mix until everything is smooth, creamy, and fully blended. The aroma alone will lift your spirits!
3. Fill the Crust
Pour the filling into the graham cracker crust.
For extra stability, place the pie on a baking sheet before moving it into the oven.
4. Bake
Bake for 5 to 8 minutes, just until tiny pinhole bubbles appear on the surface.
The filling should look slightly wobbly — not browned.
5. Cool and Chill
Let the pie cool on a wire rack, then refrigerate it for at least 1 hour.
This step is crucial: chilling gives the pie its firm yet creamy texture.
6. Garnish and Serve (optional)
Top with lime slices, whipped cream, or a sprinkle of zest for an elegant finish.
Tips for Success
- Use real key lime juice if possible — it gives a more authentic, floral tang.
- Don’t overbake. The pie should not brown; the bubbles tell you it’s ready.
- Chill thoroughly. A cold Key Lime Pie has the best flavor and texture.
- Add zest wisely. A little lime zest brings brightness but too much can add bitterness.
Common Questions
Can I use regular lime juice?
Yes! Persian limes work well. The flavor will be slightly different but still delicious.
Can I make the pie ahead of time?
Absolutely — the pie stays perfect for up to 2 days in the refrigerator.
Can I freeze Key Lime Pie?
Yes! Wrap it well and freeze for up to one month. Thaw in the fridge before serving.