Kassaundra Mai’s Key Lime Pie
Indulge in a classic Key Lime Pie with a graham cracker crust and tangy lime filling, perfect for any occasion. This recipe yields 8-10 servings of refreshing, creamy goodness.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp. ground cinnamon
- 6 Tbsp. salted butter, melted
For the filling:
- 28 oz. sweetened condensed milk
- ½ cup sour cream
- 4 large egg yolks
- ¾ cup key lime juice
- ¼ tsp. pure vanilla extract
- 2 tsp. lime zest (optional)
Instructions
- Preheat oven to 350°
- Lightly grease a 9-inch round pie dish
- In a large bowl, combine graham cracker crumbs, sugar, and cinnamon
- Add butter and stir until combined
- Pour the crust mixture into the prepared pie dish, pressing it down into the bottom of the dish and halfway up the sides
- Bake for 7 minutes, then remove crust
- In a large bowl, whisk together condensed milk, sour cream, egg yolks, lime juice, and vanilla until smooth
- If desired, whisk in lime zest
- Pour the key lime pie filling into the warm pie crust
- Return to the oven and bake for 20-25 minutes or until the edges of the filling look set and it’s slightly jiggly
- Remove from the oven and set the pie on a wire rack to cool
- Chill for at least 3 hours (or overnight)
- Once chilled, decorate the pie with homemade whipped cream, if desired, and chill until the whipped cream is set