Key Lime Pie

This summer, I’ve been having fun experimenting with some new flavors, and key lime was at the top of my list. It’s such a bright, vibrant flavor—not exactly my personal favorite—but two of the biggest key lime fans I know are my dad and my father-in-law. With Father’s Day just around the corner, it felt like the perfect excuse to make a classic key lime pie just for them. It has everything you want in a great key lime pie—a buttery graham cracker crust, a creamy, tangy filling, and just the right balance of sweet and tart. Judging by how quickly it disappeared, I’d say it was a pretty fitting Father’s Day dessert.

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Key Lime Pie Recipe

Prep: 20 min | Bake: 15-18 min | Total: 4 hr (including chilling)

Yields 6-8 servings

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Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs (about 12 full sheets)

• ⅓ cup granulated sugar

• 6 tablespoons unsalted butter, melted

• 1/4 teaspoon salt

Filling

• 1- 14 ounce can sweetened condensed milk

• 5 large egg yolks

• ⅔ cup key lime juice

• 1 tablespoon key lime zest

• ¼ cup sour cream

Whip Cream

• 1 cup heavy cream

• ¼ cup powder sugar

• 1 teaspoon vanilla bean paste or extract

• Pinch of salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F.

2. Make and Bake the Crust:

   • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated and hold together when pressed.

   • Press the mixture firmly into the bottom of the pie pan and up the sides.

   • Bake for 10 minutes, then remove from the oven and let it cool slightly while preparing the filling.

3. Prepare the Filling:

   • While the crust cools, make the filling. In a large bowl, whisk together the sweetened condensed milk and egg yolks until smooth.

   • Whisk in the key lime juice, lime zest, and sour cream until fully combined.

   • Pour the filling into the warm crust and smooth the top.

4. Assemble and Bake:

   • Pour the filling over the baked crust, smoothing the top with a spatula.

   • Bake at 350°F for 15-18 minutes, or until the edges are set and the center slightly jiggles.

5. Cool and Chill:

   • Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.

6. Serve:

   • Just before serving, make the whipped cream. Beat the heavy cream, powdered sugar, vanilla and salt with an electric mixer until medium peaks form.

   • Spread or pipe the whipped cream over the chilled pie.

   • Garnish with extra lime zest or thin lime slices, if desired, and serve cold.

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