Prize Winning Key Lime Pie Recipe

Course: Dessert

Cuisine: American

Keyword: BEST Key Like Pie Recipe, Key Lime Pie Recipe, Winning Key Lime Pie Recipe

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 761kcal

Author: Colleen Kennedy

Prize-winning Key Lime Pie Recipe. So creamy and refreshing! You can't mess this recipe up! This really is the BEST Key Lime Pie Recipe!

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Ingredients

Crust
1 ½ - 2 cups of graham cracker crumbs*
5 TBS sugar
6 TBS butter, melted
Filling
2 14oz cans of sweetened condensed milk (28 oz total)
½ cup sour cream
¾ cup key lime juice I use always Nellie and Joes Key Lime Juicesince I rarely see key limes
2 egg yolks
Zest from 1 lime or key lime
Whipped Cream
8 oz heavy cream very cold
1 TBS vanilla
3-4 TBS powdered sugar

Instructions

Preheat oven to 350 degrees.
Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
Add in sugar butter and pulse until combined.
Press crumbs onto your pie plate, across the bottom and up the sides.
Bake for 6-8 minutes or until golden brown.
Allow crust to cool completely.
For Filling
Preheat oven to 350 degrees.
Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
Scrape filling into your prepared (and cooled) pie crust)
Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
Don't allow pie to brown.
Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours.
Whipped Cream
In your mixing bowl, whip the cream on high until stiff peaks begin to form.
Add in vanilla and powdered sugar and whip until firm whipped cream happens.
Scrape into a pastry bag fitted with a decorative tip and when ready (an hour before serving or so, decorate your pie.
Sprinkle a little fresh lime zest over-top.
Keep pie chilled until serving.

Notes

The crust doesn't need to be too sweet since the pie filling is very sweet and tangy, add 3-4 TBS sugar.

I like a little bit of a crumbly crust for this. If you want it held together more firmly, add in an additional TBS of melted butter or two.

If you want a thicker crust, use 2 cups of crumbs (or if using a larger pie dish).
When pulling the pie from the oven...don't put your thumb in the pie...Trust me, I have done this more than once with pies! You may want to bake it on a baking sheet...Just in case.

Keep your whipped cream chilled until ready to use.

I have made Candied Lime Peels to decorate this from time to time.

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