Name: Authentic Key Lime Pie
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 1/2 cups graham cracker crumbs (finely crushed); 3 tablespoons granulated sugar; 1/3 cup butter (melted); 2 14 ounce cans sweetened condensed milk; 3/4 cup sour cream (full fat); 3/4 cup lime juice (fresh squeezes); 1 tablespoon lime zest; 1 teaspoon vanilla; 1/4 cup slivered almonds; 1/2 cup your favorite raspberry preserves (for raspberry sauce); whipped cream

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Authentic Key Lime Pie – simple crispy graham cracker crust with a sweet, creamy citrusy key lime filling finished with a raspberry drizzle.

Look no further. This is an an easy, authentic Key Lime Pie recipe that’ll give it up to rave reviews.

Citrusy, sweet and tart all in one bite, plus a lightly crisp graham cracker crust and a sweet raspberry drizzle that balances the flavors perfectly.

What is Key Lime Pie?

Key Lime Pie originated in Key West. Its simple graham cracker crust is filled with a creamy sweet-tart filling made with lime juice and sweetened condensed milk.

Serve it up plain or top with whipped cream, meringue or my simple raspberry sauce.

What’s in Authentic Key Lime Pie?

The crust:

NOTE: you can also use a pre-made 9″ graham cracker pie crust

graham cracker crumbs
sugar
butter

The filling:

sweetened condensed milk
key lime juice
lime zest
sour cream
vanilla

Optional pie toppings:

slivered almonds
whipped cream
meringue
raspberry jam (whatever brand is your favorite)

What kind of limes are best of Key Lime Pie?

Key limes are best for authentic, classic flavor. If you can’t find them in the grocery store (or don’t have time to juice them), Nellie and Joe’s Key Lime Juice is authentic and works just as well in this recipe.

How to make the best Key Lime Pie:

Preheat the oven to 350 degrees. Combine finely crushed graham cracker crumbs and sugar in a medium bowl then blend in the melted butter.

Press the mixture into the bottom and up the sides of a 9″ ungreased pie pan using the bottom of a 1/4 cup measuring cup then refrigerate while you make the filling.

To make the filling, add sweetened condensed milk, sour cream, lime juice and zest and vanilla to a medium mixing box. Whisk until combined well then pour into the pie shell.

Bake 8-10 minutes or until small bubbles begin to form and it is still slightly jiggly with a light shake (it’ll firm up when it cools).

Cool completely then refrigerate. Serve plain or with whipped cream, slivered almonds around the edges, a lime twist or raspberry sauce.

The raspberry sauce:

Add 1/2 cup of your favorite raspberry preserves to a small bowl then microwave 15-20 seconds or until the jam can be easily drizzled.

Tips and FAQ:

Can I use ‘regular’ limes? Yes, but you won’t have the same tangy lime flavor. Use fresh squeezed key limes or Nellie and Joe’s bottled key lime juice.

Does Key Lime Pie need to be refrigerated? Yes – refrigerate to allow the pie to set up and for safe food handling. It also just tastes better chilled!

How long does Key Lime Pie last in the fridge? Key Lime Pie will last in the fridge up to 3 days.

Can I freeze Key Lime Pie? Yes! Cool completely then transfer to an airtight, freezer-safe container and store up to 2 months. Thaw in the fridge then eat.

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Enjoy!

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