Dessert: United States – Key Lime Pie with Graham Cracker Crust

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 23 min

Additional 3 hrs 15 min

Total 3 hrs 53 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (360 ml) graham cracker crumbs (about 10–12 full sheets)
3 tbsp (45 ml) granulated sugar
1 / 2 tsp (2.5 ml) kosher salt
6 tbsp (90 ml) unsalted butter, melted
4 large egg yolks
1 can (14 oz (400 g)) sweetened condensed milk
1 / 2 cup (120 ml) key lime juice (fresh or bottled) (1/2 cup (120 ml)), or fresh regular lime juice
1 tbsp (15 ml) finely grated lime zest
2 tbsp (30 ml) sour cream
1 cup (240 ml) heavy whipping cream (1 cup (240 ml))
2 tbsp (30 ml) powdered sugar
1 / 2 tsp (2.5 ml) vanilla extract
Extra lime zest or thin lime slices, for garnish

Show original ingredient measurements

1 1 / 2 cups graham cracker crumbs (about 10–12 full sheets)
3 tbsp granulated sugar
1 / 2 tsp kosher salt
6 tbsp unsalted butter, melted
4 large egg yolks
1 can (14 oz / 400 g) sweetened condensed milk
1 / 2 cup key lime juice (fresh or bottled) (120 ml), or fresh regular lime juice
1 tbsp finely grated lime zest
2 tbsp sour cream
1 cup heavy whipping cream (240 ml)
2 tbsp powdered sugar
1 / 2 tsp vanilla extract
Extra lime zest or thin lime slices, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 350°F (175°C).
Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish.
Bake the crust for 8 minutes, then set aside to cool slightly while you prepare the filling.
Make the filling: In a medium bowl, whisk egg yolks until slightly thickened, about 1 minute. Whisk in sweetened condensed milk until smooth, then whisk in lime zest, lime juice, and sour cream until fully combined.
Pour the filling into the warm crust and smooth the top. Bake for 12–15 minutes, until the edges are set and the center still has a slight jiggle; it should not brown.
Cool the pie on a rack for 1 hour, then refrigerate uncovered until fully chilled and set, at least 3 hours or up to overnight.
Make the topping: Beat the heavy cream, powdered sugar, and vanilla with a hand mixer or whisk until soft to medium peaks form.
Top the chilled pie with whipped cream and garnish with extra lime zest or thin lime slices. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.

Preheat the oven to 350°F (175°C).
Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8 minutes, then set aside to cool slightly while you prepare the filling.
Make the filling: In a medium bowl, whisk egg yolks until slightly thickened, about 1 minute. Whisk in sweetened condensed milk until smooth, then whisk in lime zest, lime juice, and sour cream until fully combined.
Pour the filling into the warm crust and smooth the top. Bake for 12–15 minutes, until the edges are set and the center still has a slight jiggle; it should not brown.
Cool the pie on a rack for 1 hour, then refrigerate uncovered until fully chilled and set, at least 3 hours or up to overnight.
Make the topping: Beat the heavy cream, powdered sugar, and vanilla with a hand mixer or whisk until soft to medium peaks form.
Top the chilled pie with whipped cream and garnish with extra lime zest or thin lime slices. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.