Key Lime Pie
Tangy and creamy lime pie with a homemade graham cracker crust and sweetened whipped cream. A true delight!
- Prep time
- 10 min
- Cook time
- 17 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups graham cracker or digestive crumbs (120 g)
- 6 tbsp butter, melted (85 g)
- 1/2 tsp ground cinnamon
- 2 cans sweetened condensed milk ((28 oz or 800g))
- 1/2 cup sour cream
- 3/4 cup lime juice (key or regular)
- zest of 2 key limes or 4 regular limes
- 1 cup heavy whipping cream (250 ml)
- 1 tsp vanilla extract
- 3 tbsp icing sugar
Instructions
- 1
For the crust:
- 2
Heat the oven to 180 C (350 F). Mix together the cracker crumbs, the melted butter, and the cinnamon until well combined. Press into the bottom of a 9 inch pie pan and bake in the preheated oven for 7-8 minutes then remove and let the crust cool for at least 30 min before filling.
- 3
For the filling:
- 4
Whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest until well combined. Pour into the crust and bake at 180 C (350F) for 10 minutes. Remove from the oven and chill on the counter for 30 minutes or so, then continue chilling in fridge.
- 5
For the sweetened whipped cream:
- 6
Beat heavy cream, icing sugar, and vanilla extract together with an electric mixer fitted with a whisk attachment on medium high speed for 2-3 minutes until stiff peaks form. Top the chilled pie with the whipped cream mix and garnish with extra lime slices and/or lime zest if desired.