Description
This homemade Key Lime Pie is a creamy, tangy, and refreshing dessert featuring a buttery graham cracker and toasted almond crust filled with a luscious lime custard made from fresh lime juice, zest, egg yolks, and sweetened condensed milk. Topped with tart whipped cream and garnished with lime slices and zest, this pie is a perfect balance of sweetness and acidity, ideal for warm weather or any occasion craving a citrusy treat.
Ingredients
Scale
Crust
- 1/2 cup slivered almonds (toasted)
- 1 & 1/3 cup graham cracker crumbs (12 full sheets)
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons butter (melted)
Filling
- 6 egg yolks
- 1 & 1/2 cans sweetened condensed milk (1 can + 2/3 cup from a new can)
- 1 cup + 2 tablespoons full fat sour cream
- 2 & 1/2 tablespoons lime zest (about 5-6 limes)
- 1 cup + 2 tablespoons lime juice (at least 7-8 limes)
Whipped Cream Topping
- 1 & 1/2 cups heavy cream
- Juice from 1 lime
- 1/3 cup powdered sugar
Garnish
- Lime slices or wedges
- Additional lime zest
Instructions
- Make the crust: Preheat the oven to 350°F. Spread 1/2 cup slivered almonds on a baking sheet and toast for 5-6 minutes, stirring every 2 minutes until light brown and fragrant. Remove and cool.
- Prepare graham cracker crumbs: Pulse 12 full graham cracker sheets in a food processor until fine. If not using almonds, use an additional 1/2 cup crumbs. Add sugar, salt, and toasted almonds, pulsing to fine crumbs.
- Combine crust ingredients: Add melted butter to the crumbs and pulse until the mixture resembles wet sand.
- Form the crust: Press the crust mixture evenly into a 9 or 9.5-inch deep dish pie plate, pushing it up the sides for stability.
- Bake the crust: Bake the crust at 350°F for 10 minutes. Allow to cool completely before adding filling; refrigerate if desired once cooled.
- Whip egg yolks: Beat 6 egg yolks on medium-high speed for about 5 minutes until pale yellow and fluffy.
- Add condensed milk: With mixer running, add 1.5 cans sweetened condensed milk (1 full can plus 2/3 cup from another can) and mix well.
- Add sour cream: Mix in 1 cup + 2 tablespoons full fat sour cream until combined.
- Add lime zest: Add 2 & 1/2 tablespoons of lime zest to the mixture and incorporate well.
- Add lime juice: Pour in 1 cup + 2 tablespoons fresh lime juice and beat until just combined, scraping bowl sides.
- Pour filling: Slowly pour the lime custard into the cooled crust, preventing overflow.
- Bake the pie: Bake at 350°F for 25 minutes. Look for tiny bubbles on the surface; the filling should be wiggly and not fully set.
- Cool the pie: Remove from oven and let cool on a rack for 45-60 minutes.
- Chill the pie: Cover with plastic wrap and refrigerate for at least 3 hours or up to 3 days before serving.
- Prepare whipped cream: Beat 1.5 cups heavy cream on high speed. While mixing, add juice from 1 lime, then add 1/3 cup powdered sugar and beat for 2-3 minutes until stiff peaks form.
- Decorate pie: Transfer whipped cream to a piping bag with a large star tip or use a ziplock bag with a corner snipped. Pipe cream decoratively on pie surface.
- Garnish: Top with lime slices and extra zest for a fresh finish.
- Optional chilling: Freeze pie for 15 minutes after decorating for a firmer presentation before serving.
- Serve: Best served chilled, enjoy this tangy, creamy key lime pie as a refreshing dessert.
Notes
- Use a Microplane zester for easy lime zesting.
- Electric citrus juicer reduces juice extraction time significantly.
- Do not overbake the pie; a wiggly custard center is normal and perfect.
- The pie can be made up to 3 days ahead of time and stored refrigerated for best flavor.
- If you omit almonds, increase graham cracker crumbs by 1/2 cup.
- Leftover condensed milk can be used to make Buried Cherry Cookies.
- Glass pie plates should be cooled to room temperature to avoid cracking before refrigeration.
- Whipped cream can be piped for elegant serving or dolloped for a rustic look.