Key Lime Pie

Submitted by JOAN S.

"I have a dear friend who once traveled throughout Florida seeking the perfect key lime pie. He swears this recipe is better than anything he tasted on his quest, and he sampled a lot of pies!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 354.88 ml graham cracker crumbs
• 118.29 ml granulated sugar
• 59.16 ml butter, melted
• 2 (793.78 g) can condensed milk
• 236.59 ml key lime juice or 236.59 ml lime juice
• 2 whole eggs
• 236.59 ml sour cream
• 29.58 ml powdered sugar
• 14.79 ml lime zest

directions

1. Preheat the oven to 375 degrees.
2. In a bowl, mix together the graham cracker crumbs, sugar, and butter.
3. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 10-15 minutes.
4. Remove from the oven and allow to cool to room temperature before filling.
5. Lower the oven temperature to 325 degrees.
6. In a separate bowl, combine the condensed milk, lime juice, and eggs.
7. Whisk until well blended and place the filling in the cooled pie shell.
8. Bake in the oven for 15 minutes.
9. Remove from oven and cool.
10. Chill pie in the refrigerator for at least 2 hours.
11. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula.
12. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Reviews

[DDW]

I loved this pie for the fact that it was very quick and easy and it contained ingredients that I normally have on hand. My family enjoyed it too. I don't think it was the best key lime we've ever had but do plan to make it again in the future.

 

[chia2160]

this was so easy even i could make it! very very sweet and rich

 

[Bonnie G #2]

I loved this pie. I had ordered Key Lime juice and lime powder from KAF and this looked like the perfect recipe to try them out and I do love tart! Other than a few minor changes I followed the recipe exactly and found this perfect. I used a prepared graham crust to save time, added 1 tsp of lime powder (I do love tart) and extra lime zest to the mix prior to baking. I was a little nervous that the amount was going to be way to much for the pie crust and even considered cutting it back. So glad I didn't as it was PERFECT. Being I'm pretty new to this baking stuff and specially pies I wasn't sure if you meant Sweetened condensed milk or if it was the evaporated stuff - decided it had to be the sweetened based on the size of the can and bet it's a good thing I went that way. I also added a few drops of green food coloring as the color looked off to me and the end results was a pie I'd be proud to show off to anyone -This is a true Key lime champion. Thanks so much for posting.

 

[nicoleclarke]

This pie was gourgeous - even better the next day. I used ButterNut Cookies for the base - my suggestion for next time is to not use any additional sugar in the base if using a sweeter nutty cookie.

 

[K Conway2]

I modified the recipe a bit by making the crust out of McVitie's Ginger Nuts cookies (British section of the grocery store) and it came out fabulous!!! The ginger crust with the key-lime filling are perfect together! Thank you for a great recipe!!!!!