Name: Best Key Lime Pie
Prep time: 10 min
Cook time: 17 min
Total time: 3 h 27 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tbsp butter, melted; 2 cans (14 oz each) sweetened condensed milk; 1/2 cup light sour cream; 3/4 cup key lime juice (fresh or bottled); 1 tbsp lime zest; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract

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This Best Key Lime Pie is my go-to dessert when I want something that’s bright, tangy, and creamy but doesn’t keep me in the kitchen all day. I start with a buttery graham cracker crust and fill it with a luscious, smooth key lime filling that strikes the perfect balance between tart and sweet. Topped with a cloud of homemade whipped cream, it’s the kind of dessert that disappears before I even have a chance to put the leftovers away.

Best Key Lime Pie

Why You’ll Love This Recipe

I love that this pie tastes like sunshine on a plate. It’s refreshingly tart without being overwhelming, thanks to the sweetness of the condensed milk and the creaminess of the sour cream. It’s also one of the easiest pies I’ve ever made—no fussy steps, no special equipment, and no guesswork. I can make it with bottled key lime juice when I’m in a hurry, but fresh key limes make it extra special. Whether I’m serving it at a summer BBQ or a winter dinner party, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crust

graham cracker crumbs
granulated sugar
butter, melted

Key Lime Filling

sweetened condensed milk
light sour cream
key lime juice
lime zest (from regular or key limes)

Whipped Cream Topping

heavy whipping cream
powdered sugar
vanilla extract

Directions

Preheat oven to 375°F. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into an 8″–9.5″ pie pan and bake for 7 minutes. Let it cool for at least 30 minutes.
Reduce oven temperature to 350°F. In a medium bowl, whisk together sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth.
Pour the filling into the cooled crust and bake for 10 minutes. The filling will not expand during baking.
Allow the pie to cool slightly, then chill for at least 3 hours until set.
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Beat in the vanilla extract. Spread or pipe the whipped cream over the chilled pie and garnish with extra lime zest if desired.

Servings and timing

This recipe makes about 10 servings. Prep time is around 10 minutes, bake time is 17 minutes, and I give it at least 3 hours to chill. It’s ready in just over 3½ hours from start to finish.

Variations

I sometimes swap key lime juice for regular lime juice if that’s what I have on hand. Fresh grapefruit or blood orange juice also works for a fun twist. For a lighter version, I’ve replaced one can of condensed milk with Greek yogurt and reduced the sugar in the whipped cream. It’s also delicious as mini pies baked in ramekins or made in a store-bought crust when I’m short on time.

storage/reheating

I store the pie covered in the refrigerator for up to 3 days. If I make it ahead, I keep the whipped cream separate and add it just before serving. This pie also freezes well—either the whole pie or individual slices—wrapped tightly to prevent freezer burn. I thaw it in the refrigerator overnight before serving.

FAQs

Can I use regular limes instead of key limes?

Yes, I often make it with regular limes when key limes aren’t available. The flavor is slightly different but still delicious.

Do I have to use fresh lime juice?

No, bottled key lime juice works wonderfully and makes the recipe even quicker to prepare.

Can I make this pie ahead of time?

Absolutely. I usually make it the day before and keep it chilled, then add the whipped cream right before serving.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well and gives a slightly tangier flavor. I prefer full-fat for the creamiest texture.

How do I prevent the crust from getting soggy?

I make sure to bake the crust first and let it cool completely before adding the filling. This keeps it crisp under the creamy layer.

Conclusion

This Best Key Lime Pie is proof that simple ingredients can make a show-stopping dessert. I love how effortlessly it comes together and how each bite delivers a perfect mix of tart, sweet, and creamy. Whether I’m making it for a holiday, a birthday, or just because, it’s one of those recipes that always earns me requests for seconds—and the recipe card.