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Prize winning Key Lime Pie Recipe Philly Florida Keys Cook Ooff

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 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 761kcal
Prize-winning Key Lime Pie Recipe. So creamy and refreshing! You can't mess this recipe up!
Print Recipe


  • Crust
  • 1 ½ - 2 cups of graham cracker crumbs*
  • ¼ cup sugar
  • 4 TBS butter. melted
  • Filling
  • 3 cups 24 oz sweetened condensed milk
  • 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


  • 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.


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.


Serving: 8g | Calories: 761kcal | Carbohydrates: 103g | Protein: 13g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 149mg | Sodium: 463mg | Potassium: 564mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1064IU | Vitamin C: 10mg | Calcium: 400mg | Iron: 2mg