Key West Key Lime Pie in Graham Cracker Crust

4.47 from 49 votes

This key lime pie with sour cream is the best key lime pie recipe out there! It is a tangy and delicious condensed milk key lime pie in a homemade pie graham cracker crust. Add homemade whipped cream, or you can also use store-bought whipped cream.

Prep Time15

Cook Time16

Total Time3 31

Course: Dessert

Cuisine: American

Keyword: homemade graham cracker crust, key lime pie, pie

Servings: servings

Calories: 598kcal

Cost: $10

Ingredients

Graham Cracker Crust

1 1/4 cups Graham cracker crumbs
3 tbsp Granulated sugar
6 tbsp Unsalted butter melted

Key Lime Filling

28 oz Sweetened condensed milk two cans
1/2 cup Sour cream
3/4 cups Key lime juice Nellie and Joe's brand is what we use; you can also use 20-30 small fresh key limes
1 tbsp Lime zest grated

Whipped Cream

1 cup Heavy cream
2 tbsp Powdered sugar
1 tsp Vanilla

Instructions

Make Graham Cracker Crust

Preheat oven to 350℉.
Mix the graham cracker crumbs and sugar in a medium sized bowl before pouring in the melted butter.
Once the mixture is thoroughly blended, pat the crumbs down, as evenly as possible, into a pie plate. (Be sure there are no thin/open spots in the crust.)
Put the pie plate into the preheated oven for about 8 minutes.
Then, set it on the stove top or counter to cool and set while making the filling.

Make Key Lime Pie Filling

Mix all pie filling ingredients, in the order listed, in a medium bowl and mix vigorously until all the lumps are gone, using an electric mixer.
Pour filling into the pie shell and place in the oven for 5 to 8 minutes or until tiny pinhole bubbles start to rise.
Once out of the oven, let the pie cool a good while on the counter before placing it in the fridge to chill for at least three hours. (It is best to let it chill as long as possible - overnight is great.)

Make Whipped Cream

If making your own whipped cream, beat the cream in a clean metal or glass mixing bowl until peaks are nearly formed.
Then, add in the sugar and vanilla and continue beating until stiff peaks form. (Keep a close eye on the peaks and do not over beat so mixture does not turn lumpy.)
Add a dollop of whipped cream to the individual pie slices when serving for best results.

Notes

The longer this pies chills, the better. I recommend a minimum of three hours for chill time, but it is better to chill overnight.

If you do not have time to make the homemade whipped cream, store-bought whipped cream works just fine as a garnish. This pie is so rich and flavorful, the whipped topping is really only a garnish topping!

Nutrition