Go Back

Key Lime Pie

Print Recipe
The BEST Key Lime Pie ever - decadent key lime filling using fresh key limes, graham cracker crust, and a gorgeous whipped cream braid on top.
Servings 12 slices

Equipment

  • Pie Tin/Dish
  • food processor
  • Wilton 1M piping tip

Ingredients

Graham Cracker Crust

  • 2 Sleeves (18 Rectangles) Graham Crackers
  • 2 Tablespoons Sugar
  • 1/2 cup unsalted butter, melted

Key Lime Filling

  • zest from 5-6 Key Limes
  • 1/2 cup key lime juice (from fresh key limes or pre-squeezed key lime juice)
  • 1/4 cup lime juice (fresh limes or pre-squeezed)
  • 28oz (or 2 14oz cans) sweetened condensed milk
  • 1/2 cup sour cream

Whipped Cream

  • 3 cups heavy whipping cream
  • 1 teaspoons vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat the oven to 375 degrees.
  • To make the crust, pulse the graham crackers and sugar in a food processor until a fine crumble forms, then pour in the melted butter and mix again until it's uniform. Press crust firmly into a pie dish using the bottom of a measuring cup or glass. Bake for 5 minutes, then let cool completely.
  • While the crust is baking, make the filling by whisking together all the ingredients. Pour into the cooled crust and use a smoothing tool (like an offset icing spatula or knife) to flatten the surface. Bake for 10 minutes. Cool completely.
  • Make the whipped cream by putting the metal whisk and bowl into the freezer for 5 minutes to chill. Next, whip up the heavy cream starting on low speed for 1 minute, medium speed for 1 minute, then high speed for 1 minute to bring the heavy cream to stiff peaks. Add in the vanilla and powdered sugar and whip up again. Add to a piping bag with a 1M piping tip. Pipe the braid border and add on a little key lime zest if you wish. Enjoy!