I recently shared one of my favorite recipes for coconut lime cupcakes that were originally inspired by key lime pie… even though I’ve never actually tried key lime pie before. When I shared this little bit of news with Yuli, she was shocked. She told me key lime pie is a must for any dessert lover and challenged me to make it. I was a bit hesitant at first and put off making it because I didn’t see what the big deal was and I just wasn’t “up to the challenge”.
Now; it’s my go-to dessert when I’m pressed for time. I couldn’t believe how quick and easy it was! Besides the actual setting time, this classic, quick and easy Key Lime Pie only takes 20 minutes of hands on time. The hardest part of this pie is the zesting and juicing of the limes (which isn’t really hard at all, only a bit time consuming). But the flavor is absolutely out of this world; sweet, smooth, creamy, and tangy. You wouldn’t believe that its only 7 basic ingredients!
Make this for your next BBQ or whenever you crave a delicious, cool, quick and easy dessert!
Ingredients for Quick and Easy Key Lime Pie:
For the crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted
For the filling:
2 14oz. cans sweetened condensed milk
1/2 cup sour cream
3/4 cup lime juice, fresh
zest from 3 limes, divided (save about 1/3 for the topping)
For the topping:
1 cup good quality heavy cream (*see note below)
1/2 cup sugar
1 1/2 teaspoons vanilla extract
Directions for Quick and Easy Key Lime Pie:
Preheat oven to 375.
Start by combining your graham cracker crumbs, sugar, and melted butter in a food processor or bowl. Pulse or mix until blended.
Press crumbs into pie pan. Bake for 8 minutes and allow to cool to room temp.
Whisk together filling ingredients: condensed milk, sour cream, lime juice, and zest of 2 limes.
Pour into prepared graham cracker crust and bake for 10 minutes at 350.
Remove from oven and allow to cool completely, cover, and refrigerate 3 hours-overnight.
For the whipped cream topping:
Beat heavy cream*, sugar, and vanilla together on high speed until stiff peaks form. Spread over pie and top with remaining lime zest.
*NOTE ABOUT HEAVY CREAM:
I recommend using a good quality, high fat content heavy cream because it simply produces the best results. You won’t know the difference until you actually try a good quality heavy cream. I use Smith Brother’s Farm heavy cream because it isn’t ultra pasteurized like most heavy creams sold in grocery stores are and has a higher fat content instead of fillers and stabilizers to make it thicker. You can definitely see the difference when you are whipping it, because it whips up a lot faster than most creams and it tastes so rich and creamy, complementing the tart and tangy filling of the pie.
To get $20 off your first order, head over to Smith Brothers Farm and enter in coupon code “SWEET” at checkout. See our previous post for more info on Smith Brothers Farm’s awesome delivery service and why we love them.
**Tag your photos with #sweetsomethingsblog if you make any of our recipes! We’d love to see your food and can’t wait to comment!
We are so excited to partner with Smith Brothers Farms, a family owned, local company and thank them for sponsoring this post! All opinions and recommendations shared are exclusively ours. We only recommend products we personally love and use on a daily basis.
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- For the crust:!
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
- For the pie:!
- 2 14oz. cans sweetened condensed milk
- 1/2 cup sour cream
- 3/4 cup lime juice, fresh
- zest from 3 limes, divided
- For the topping:!
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 375.
- Start by combining your crumbs, sugar, and melted butter in a food processor or bowl. Pulse or mix until blended.
- Press crumbs into pie pan. Bake for 8 minutes and allow to cool to room temp.
- Whisk together pie ingredients: condensed milk, sour cream, lime juice, and zest of 2 limes. Pour into prepared graham cracker crust and bake for 10 minutes at 350.
- Remove from oven and allow to cool completely, cover, and refrigerate 3 hours-overnight.
- For the whipped cream topping:!
- Beat heavy cream, sugar, and vanilla together on high speed until stiff peaks form. Spread over pie and top with remaining lime zest of one lime.