slice of pie drizzled with raspberry sauce and fork slicing into it
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Easy Key Lime Pie

Easy to make Key Lime Pie ~ tangy-sweet, creamy and rich ~ baked in a simple graham cracker crust. 
Prep Time15 mins
Course: Dessert
Cuisine: American
Keyword: key lime pie, easy key lime pie
Servings: 8
Author: A Gouda Life



  • 1 1/2 cups graham cracker crumbs
  • 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
  • 2 tablespoons lime zest
  • 1/4 cup slivered almonds
  • 1 teaspoon vanilla
  • 1/2 cup raspberry preserves your favorite brand


  • Preheat the oven to 350 degrees.
  • Combine the graham cracker crumbs and sugar in a medium bowl. Fold in the butter and blend well. Press into the bottom and up the sides of a 9" pie pan (ungreased).
  • Refrigerate the pie shell while you blend the filling.
  • Blend the sweetened condensed milk, sour cream, lime juice and zest and vanilla by hand.
  • Pour into the prepared pie shell and bake for 8-10 minutes or until small bubbles begin to form (don't overbake!).
  • Remove the pie from the oven. Cool completely then refrigerate several hours (or overnight) before serving.
  • Top with whipped cream and slivered almonds. To make the raspberry sauce, add 1/2 cup to a small bowl. Microwave 15-20 seconds or until it's warmed. Drizzle the sauce over each slice when served.