Description

Easy key lime pie made with a buttery graham cracker crust and a smooth, tangy lime filling prepared with sweetened condensed milk and fresh lime juice. Finished with a light whipped cream topping.

For a 9-inch / 22 cm pie pan – 10 to 12 slices.

Ingredients

Graham cracker crust

250 g graham crackers
125 g unsalted butter, melted

Key lime filling

794 g sweetened condensed milk (2 × 14 oz cans)
120 ml lime juice (about 1/2 cup)
100 g sour cream or cream cheese
Zest of 1 key lime

Whipped topping

200 ml heavy cream, cold (30% fat)
2 tbsp powdered sugar

Instructions

Crust

Preheat the oven to 350°F / 180°C (fan oven).
Finely crush the graham crackers in a food processor until you get fine crumbs.
Melt the butter, then mix it with the crumbs until evenly combined.
Press the mixture firmly into the bottom of a 9-inch / 22 cm pie plate.
Bake for 7 to 10 minutes, then let cool completely at room temperature.

Key lime filling

Lower the oven temperature to 320°F / 160°C (fan oven).
In a large bowl, whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest until smooth.
Pour the filling into the cooled crust and smooth the top.
Bake for 15 to 20 minutes, just until the filling is set.
Let cool at room temperature for 20 minutes, then refrigerate for at least 3 hours.

Whipped cream