key lime pie is one of my all time favorite desserts– and also i love that you can’t really mess it up, no matter what it always tastes good!

i’ve made the simple version with the bottle recipe and a store bought graham cracker crust many times, but i love how much richer and crustier making from scratch is! (plus it’s still so easy!) i’ve also made with fresh key limes and with the bottle and tbh the bottle is MUCH less time consuming so i way prefer it and don’t taste a huge difference.

not to mention the last time i made key lime pie with actual key limes, we squeezed like 30 of them and then i got a margarita burn at the playground haha. 

pie recipe adapted from all recipes and crust recipe adapted from sallys baking addiction

creamy dreamy key lime pie

i love key lime pie made from scratch! this is one of my all-time favorite desserts.

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Ingredients  

for the filling

• 3 cups sweetened condensed milk
• ½ cup sour cream
• ¾ cup key lime juice*
• 1 tablespoon grated lime zest

for the graham cracker crust

• 1½ cups graham cracker crumbs (about 10 full sheet graham crackers)
• 5 tb unsalted butter melted
• 1⁄4 cup granulated sugar

Instructions 

to make the crust

1. crush up 10 full sheet graham crackers and mix with 5 tb melted butter and 1/4 cup granulated sugar. press firmly into 9” pie plate and bake for 8 mins at 300f.

to make the pie filling

1. preheat oven to 350f.
2. mix together 3 cups sweetened condensed milk, ½ cup sour cream, ¾ cup key lime juice and 1 tb grated lime zest in a medium bowl.
3. bake in oven at 350f for 6-8 mins until slightly set and some small bubbles appear (do not brown!)
4. thoroughly chill in fridge before serving and my favorite topping forever is cool or coco whip with grated lime rind.

Notes

*this is the key lime juice i use

sources: PIE PLATE / NAPKIN