Picture this: A delicious graham cracker crust filled to the very top with a creamy filling. Sounds complicated to make? Not at all! Here’s how you can make a key lime pie that tastes both sweet and tart. And the best part? It requires a few simple ingredients, it’s easy to prepare and it’ll be ready to be served and eaten in 6 steps!
Graham cracker crust➔ 1 1/2 cups graham cracker crumbs
➔ 1/3 cup granulated sugar
➔ 6 tbsp butter (melted)
Key Lime Filling➔ 28 oz sweetened condensed milk
➔ 1/2 cup light sour cream
➔ 3/4 cup key lime juice
➔ Zest of 2 regular limes or 4 key limes
Whipped Cream Topping➔ 1 cup heavy whipping cream
➔ 1/2 cup powdered sugar
➔ 1 tsp vanilla extract
You can purchase a pre-made graham cracker crust to save time, but making is a lot more fun! When using a store-bought graham cracker crust be sure to pay attention to the instructions for baking.
How To Make The Graham Cracker Crust
1) To begin preheat your oven to 375 °F.
2) In a small bowl, mix the graham cracker crumbs, butter, and sugar. Next, press the crumb mixture into an 8" - 9.5" pie pan and spread it around the pan with your fingers in one even layer. You can even use a cup with a flat bottom to spread the crust around the plate and along the sides of the plate. Bake it in the oven for 7 minutes and let it cool for at least 30 minutes.
How To Make The Key Lime Filling
3) Preheat your oven to 350 °F
4) In a medium-sized bowl whisk together sweetened condensed milk, sour cream, lime juice, and lime zest. Pour the mixture into the prepared graham cracker crust and bake for 10 minutes.
5) Let the pie cool down and then let it chill for a few hours.
How To Make The Whipped Cream Topping
6) Pour the heavy cream and sugar into a mixer and mix the ingredients until small stiff peaks start to form. Beat in the vanilla extract. You can then generously spread the whipped cream across the entire pie, or use a pipe to the whipped cream along the edges.
How To Serve Key Lime Pie
Do you have an event coming up but very little time to prepare on the day of the event? Don’t worry, you can loosely cover the pie in the fridge with aluminum foil or plastic wrap and place it in the fridge for 2 or 3 days. When you are ready to serve, you can then spread or pipe your whipped cream.