Key Lime Pie Treat yourself to a slice of sunshine with this zesty and creamy Key Lime Pie. With a smooth, tangy filling nestled in a buttery graham cracker crust, it’s a simple yet elegant dessert that’s perfect for any gathering—or just a sweet midweek indulgence. Ingredients IngredientQuantitySweetened condensed milk3 cupsKey lime juice¾ cupSour cream½ cupFresh lime zest (grated)1 tablespoonGraham cracker crust (9-inch, pre-made or homemade)1 Instructions 1. Preheat the OvenBegin by setting your oven to 350°F (175°C). 2. Make the FillingIn a mixing bowl, whisk together the sweetened condensed milk, key lime juice, sour cream, and lime zest until…
Key Lime Pie
Treat yourself to a slice of sunshine with this zesty and creamy Key Lime Pie. With a smooth, tangy filling nestled in a buttery graham cracker crust, it’s a simple yet elegant dessert that’s perfect for any gathering—or just a sweet midweek indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweetened condensed milk | 3 cups |
| Key lime juice | ¾ cup |
| Sour cream | ½ cup |
| Fresh lime zest (grated) | 1 tablespoon |
| Graham cracker crust (9-inch, pre-made or homemade) | 1 |
Instructions
1. Preheat the Oven
Begin by setting your oven to 350°F (175°C).
2. Make the Filling
In a mixing bowl, whisk together the sweetened condensed milk, key lime juice, sour cream, and lime zest until the mixture is silky and fully blended.
3. Fill the Crust
Pour the prepared filling into your graham cracker crust, spreading it evenly with a spatula if needed.
4. Bake the Pie
Place the pie on a baking sheet and bake for 5–8 minutes, or until you see tiny bubbles forming at the surface. The center should be slightly jiggly but mostly set.
5. Cool and Refrigerate
Let the pie cool on a wire rack at room temperature, then transfer it to the refrigerator to chill for at least 1 hour before serving.
6. Serve and Enjoy
Top with a dollop of whipped cream and garnish with lime slices or extra zest for a fresh, decorative touch.