Key Lime Pie Recipe

Summer is almost over, but fun times are still ahead. There's the beginning of the football season, Halloween, Thanksgiving, Christmas, and New Years to look forward to. This year, I figure to add key lime pie for the upcoming fall and winter seasons. I haven't made one before, but I always love the fruity pies.

I saw a simple looking recipe online from a website called It's a good place as any to begin trying. I do not always follow recipes by the letter. For this pie, I only followed the recipe and instruction for the key lime pie filling. For the crust, I used one of the ones you can buy off-the-shelf.

Key Lime Pie

Key Lime Pie

Ingredients for the Filling:
  • 2 –14 oz can sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup fresh squeezed Key Lime Juice, about 1 lb. bag Key Limes
  • 1 tbsp Key Lime zest

Preheat oven to 350 degrees.

In a small bowl, mix together graham cracker crumbs, sugar and melted butter. Press into pie dish or tart dish. Bake for 6 – 8 minutes. Let cool before adding filling.

Mix sweetened condensed milk and sour cream and mix well. Add lime juice and stir slowly until all combined. Add in zest last and pour into crust. Bake 7 – 9 minutes or until tiny pinhole bubbles burst on top of pie. Do not brown. Chill pie for 8 hours or overnight.

Garnish with whipped cream.

Whipped Cream: 8 oz whipping cream and 2 – 3 tbsp powdered sugar. Pour whipping cream in mixer bowl and beat until soft peaks to form adding powdered sugar while beating.


My primary addition or modification is the slices of strawberries that embellish the pie. It's tarty goodness!