Easy Key Lime Pie with Graham Crust

Easy Key Lime Pie is vibrantly sweet yet tart, refreshingly cool and flavorful.
A simple pie you’ll make all season long. Or even, all year long.

Servings: 8 servings

Author: Stephanie Wilson

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Dessert

Pie

Easy Key Lime Pie with Graham Cracker Crust Key Lime Pie

Instructions

1 Preheat the oven to 350℉. Crush the graham crackers; a food processor, a sealed
plastic bag, and a rolling pin). Add the melted butter and sugar into the crumbs
and stir to combine and coat the crumbs completely. Press into the bottom and
side of a 9-inch pie pan. Bake the crust until set and golden, about 8 minutes.
Set aside to cool, but leave the oven on.
2 Whisk together the egg yolks and lime zest until very light and fluffy. An
electric mixer with a whisk attachment or a hand-held whisk works great. Stir in
the condensed milk, lime juice, and sour cream until combined. Let the filling
sit for 15 minutes at room temperature to thicken.
3 Pour the filling into the crust and spread evenly. Bake for 15 to 18 minutes, or
until the filling has just set, it should still wiggle a little. Cool on a wire
rack for 40 to 45 minutes, then refrigerate for 4 hours. Before slicing, I like
to freeze for 15 to 20 minutes.
4 Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into
wedges and serve very cold. Top each pie slice with a large dollop of whipping
cream and additional lime zest if desired.