Looking for a quick, easy, delicious and tart key lime pie recipe? Well, you have come to the right food blog! This recipe only requires a few ingredients, comes together fairly quickly (except for the squeezing of all those little limes, ha!) and has that mouth pucker, eye squinting tartness that every key lime pie needs.
The filling for this recipe will make two 9” pies in a regular pie plate or one, deep 9” pie made in a springform pan – which happens to be my favorite. I’ve used both store-bought graham cracker crusts as well was homemade graham cracker crust. While the store-bought version does the job, the homemade crust will take this dessert over the top! If you have the time it’s worth the effort! 🙂
Let’s start with the filling, see below! Click here for my homemade graham cracker crust!Print
Preheat oven to 350 degrees F
- First, begin by zesting enough limes to collect 1 + 1/2 tablespoons of zest. Note – don’t grate too hard, you only want the green, the white pith is bitter, so avoid zesting too deep. Then juice the limes. I cut them in half and use a hand squeezer to get the most juice.
- Next, in a bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well, remove all sour cream lumps and pour into graham cracker crust.
- Bake in preheated oven for about 8 minutes or until small bubbles burst on the surface of the pie.
- Refrigerate pie until chilled thoroughly, at least 2 hours. Top with whipped cream and limes if desired, serve chilled and watch everyone enjoy!
I filled a piping bag with whipped topping and piped the rosettes on top then added a little lime zest.
Keywords: Quick and Easy Key Lime Pie