Ingredients
- 3 cups sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 1 tablespoon grated lime zest
- 1 (9 inch) prepared graham cracker crust
How To Make Key Lime Pie
- Preheat the oven to 350°F (175°C). Ensure your oven is fully heated to this temperature before placing the pie inside for the best results.
- In a large bowl, combine the sweetened condensed milk, key lime juice, sour cream, and grated lime zest. Stir the mixture thoroughly until it is fully combined, and the mixture has a smooth consistency. This is the base of the creamy filling, so it’s important to blend the ingredients well to avoid any clumps or uneven textures.
- Pour the prepared filling into the graham cracker crust, ensuring it is evenly spread out. Gently tap the pie on the counter to level the filling and release any air bubbles trapped inside.
- Place the filled pie on a baking sheet and carefully slide it into the preheated oven. Bake the pie for 5 to 8 minutes, or until you see tiny pinhole bubbles forming on the surface of the filling. The pie will still be slightly wobbly in the center, and the edges may appear just a little set. The goal is to bake the filling just enough so that it firms up slightly, but you do not want to overbake it and cause the top to brown or crack.
- Once baked, remove the pie from the oven and place it on a wire rack to cool. Allow it to cool at room temperature for about 30 minutes before transferring it to the refrigerator. Chilling the pie thoroughly will help it firm up even more, and you should refrigerate it for at least 1 hour before serving to ensure the filling has set.
- After the pie has been properly chilled, you can garnish it with lime slices or a dollop of whipped cream, if desired. The tartness of the lime and the richness of the creamy filling make for a delightful contrast, and the whipped cream adds a light, airy texture.
Serve the Key lime pie chilled for the best experience. Whether you are making this pie for a holiday or simply as a treat for yourself, this classic dessert will always be a crowd-pleaser!
