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Key Lime Pie

  • Author: Krista
  • Prep Time: 30 min
  • Chill Time: 2 hours
  • Cook Time: 8-10 miutes
  • Total Time: 27 minute
  • Yield: 8-10 slices 1x
  • Category: Dessert
  • Method: Baking


  • 3 cans sweetened condensed milk
  • 1/2 cup sour cream
  • 1 cup key lime juice – to get that this quantity you’ll need at least 1 full bag or 1520 key limes
  • 1 + 1/2 tablespoon grated lime zest
  • whipped topping – optional
  • edible flowers – optional
  • lemon and lime slices for decorating – optional

*Note – you will need to either buy a graham cracker crust or make your own before starting this recipe.


Preheat oven to 350 F

  1. 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. Alternatively, you can use key lime juice from Key West. 
  2. 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.
  3. Bake in preheated oven for about 8 minutes or until small bubbles burst on the surface of the pie.
  4. Refrigerate pie until chilled thoroughly, at least 2 hours. Top with whipped cream or deccrate with flowers and limes if desired, serve chilled and watch everyone enjoy!


If using whipped topping – fill a piping bag or zip lock baggie with whipped topping and snip a small corner off the baggie then pipe rosettes on top and add a little lime zest for extra decoration.

Keywords: pie, key lime, dessert, sweets, tart, graham cracker, easy, lime, lemon, edible flowers