Key Lime Pie
Serves: 6
  • For the pie crust:
  • 1½ cups graham cracker crumbs
  • ⅓ cup sugar
  • 6 tablespoons butter
  • For the pie filling:
  • 2 (14 oz) cans sweetened condensed milk
  • ¾ cup fresh key lime juice
  • 1 tablespoon key lime zest
  • ½ cup plus 2 tablespoons sour cream
  1. To make the crust, preheat the oven to 375 degrees F. Place the graham cracker crumbs, sugar and butter in a bowl and stir until thoroughly combined. Press mixture into a 9-inch pie plate and bake for 7 minutes. Let the crust cool completely before adding the pie filling.
  2. To make the pie filling, preheat the oven to 350 degrees F.
  3. In a large non-metal bowl, combine the sweetened condensed milk, lime juice and zest, and the sour cream. Stir until thoroughly combined. Note: Be sure to scoop out every last bit of the condensed milk.
  4. Pour the mixture into the graham cracker crust and bake for about 10 minutes. Make sure to not brown it.
  5. Let the pie cool completely, then transfer it to the fridge to chill for at least a couple of hours before serving.
Recipe by The Daring Gourmet at