Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 1/4 cup granulated sugar
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed preferred)
- 1/4 cup sour cream
- 1 teaspoon lime zest
- Whipped cream, for topping (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch pie plate to form the crust.
- Step 2: Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
- Step 3: In a large bowl, whisk together the sweetened condensed milk, key lime juice, sour cream, and lime zest until smooth.
- Step 4: Pour the filling into the cooled graham cracker crust.
- Step 5: Bake for 10-15 minutes, or until the filling is set but still slightly jiggly in the center.
- Step 6: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream, if desired.
Notes
- To prevent a soggy crust, blind bake it with pie weights for a firmer base before adding the filling.
- Store leftover pie covered in the refrigerator for up to 3 days to maintain its creamy texture.
- For a refreshing contrast, serve the pie chilled with a sprinkle of extra lime zest and a dollop of whipped cream.
- If the filling seems too tart, add a tablespoon of powdered sugar to balance the acidity of the key lime juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American