Key Lime Pie

Ingredients

• 1graham cracker crust
• 2 cans (397 g each; 14 oz each)sweetened condensed milk
• 120 ml (1/2 cup)sour cream
• 1 tablespoonlime zest (about 2 limes)
• 180 ml (3/4 cup)lime juice (Key lime or regular lime)
• 2 largeegg yolks
• for servingstabilised whipped cream

Instructions

1. 1

   Cool the crust

   Prepare the pie crust and leave it to cool.

2. 2

   Mix the filling

   Whisk all the filling ingredients together in a bowl.

3. 3

   Bake the pie

   Pour the filling into a pie dish and bake at 175°C (350°F) for 15 minutes.

4. 4

   Chill to set

   Take the pie out of the oven and let it cool for 15 minutes, then refrigerate it for 3 hours to set.

5. 5

   Add the cream

   Serve the pie with fresh whipped cream.

What is Key lime pie?

Key lime pie is an American dessert associated with the Florida Keys, traditionally made with a tart lime filling and a crumb crust. Its appeal is the contrast between citrus sharpness and a sweet, creamy filling.

This version uses sweetened condensed milk, sour cream, lime zest and juice, with egg yolks in the filling. A ready-made graham cracker crust keeps preparation simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 9g protein, 57g carbs, 13g fat.

The graham cracker crust and sweetened condensed milk contribute most of the carbohydrates, while the condensed milk and sour cream also provide fat. The egg yolks add some protein alongside the dairy. Serve a slice with fresh berries for a simple fruit accompaniment.

The lime makes the difference

Juice: Key limes are a classic choice, but regular lime juice works too. Use fresh juice for a bright flavour, and measure it before adding it to the bowl.

Zest: Finely grated zest brings fragrant lime flavour without adding more liquid. Zest the fruit before squeezing it.

Mixing the filling

Order: Whisk all the filling ingredients together as directed, aiming for a smooth mixture with no streaks of yolk or sour cream.

Crust: Let the prepared crust cool before filling it. This helps it remain intact when you pour in the mixture.

Baking and setting

Bake: The pie has a short bake at 175°C for 15 minutes. Avoid extending the bake without a clear reason, as the filling can become firmer than intended.

Chill: The recipe calls for 15 minutes of cooling followed by 3 hours in the fridge. Allow the full chilling time so the filling has time to set before slicing.

Serving the pie

Cream: Add stabilised whipped cream when serving for a soft, airy contrast to the dense, tangy filling.

Slices: Use a sharp knife to portion the chilled pie. Wiping the blade between cuts can help keep the slices neat.

What to serve alongside it

Fruit: Fresh berries make a simple accompaniment and add a juicy contrast to the creamy pie.

Coffee: Serve a slice with coffee or tea, or keep the plate simple and let the lime filling take centre stage.

Recipe notes & tips

• Zest the limes before juicing them.
• Measure the lime juice so the filling stays balanced.
• Whisk until the filling looks evenly combined.
• Let the crust cool before adding the filling.
• Chill the pie for the full 3 hours before slicing.
• Add the whipped cream just before serving.

Variations

• Use regular limes: Replace Key lime juice with the same measured amount of regular lime juice.
• Add extra zest: Increase the lime aroma by grating a little more zest into the filling.
• Serve with berries: Add fresh berries alongside each slice for a fruity contrast.
• Skip the topping: Serve the pie plain for a sharper, less creamy finish.

Common mistakes to avoid

• Warm crust: Let it cool before adding filling so it is easier to handle.
• Uneven mixing: Whisk until the sour cream and yolks are fully incorporated.
• Unmeasured juice: Measure the lime juice rather than estimating it.
• Overbaking: Keep to the stated 15 minutes at 175°C.
• Rushing the chill: Refrigerate the pie for the full 3 hours before serving.

How to store

Cover and refrigerate leftover pie for up to 3 days. Serve it chilled; freezing can change the texture of the filling and whipped cream.

Frequently asked questions