Key Lime Pie with Freshly Whipped Cream
Prep time
Cook time
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Our favorite key lime pie with homemade graham cracker crust and fresh whipped cream.
Recipe type: Dessert
Serves: 8
Graham cracker pie crust
  • 1½ cups finely ground graham cracker crumbs
  • ⅓ cup white sugar
  • 6 T butter, melted
  • ½ tsp ground cinnamon (optional–I didn’t add it in this recipe)
Key lime pie filling
  • 3 cups sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice
  • 1 T grated lime zest
Whipped cream
  • 1 cup heavy whipping cream
  • 3 T confectioners’ sugar (I used closer to ¼ to ½ cup)
  • ½ tsp vanilla extract
  1. Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press mixture into an 8- or 9-inch pie plate. Bake at 375 degrees for 7 minutes. Cool.
Pie filling
  1. Preheat oven to 350 degrees. In a medium bowl, combine condensed milk, sour cream, lime juice and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes until tiny pinhole bubbles burst of the surface of pie. DO NOT brown! Chill pie thoroughly before serving. Garnish with whipped cream and lime slices.
Whipped cream
  1. Using chilled beaters and a chilled small mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form.
  2. Store in refrigerator.
Recipe by Half-Scratched at