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Key Lime Pie

A classic Key Lime Pie with a buttery graham cracker crust, creamy filling with just enough bite and a smooth and creamy vanilla whipped cream. It's perfectly balanced and refreshing.
4.25 from 4 votes
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Servings 0

Ingredients
  

Crust

  • 3 c graham cracker crumbs (18 full sheets)
  • 12 tbsp brown butter salted butter
  • 1/2 c sugar

Filling

  • 28 oz sweetened condensed milk (2 14 oz cans)
  • 3/4 c freshly squeezed lime juice 5 large limes
  • 3 large egg yolks
  • 1 tbsp lime zest loosely packed
  • 1 tsp vanilla
  • 1/2 c sour cream

Whipped Cream

  • 1 c heavy whipping cream
  • 1/2 c powdered sugar
  • 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350 degrees.
  • Melt salted butter in pan over medium high heat until it turns amber in color. Remove from the heat.
  • To a food processor add graham crackers and sugar. Pulverize into crumbs. Add the melted brown butter and process until combined.
  • Spray a 10" springform pan with non-stick spray and cover the removable bottom with parchment paper. Click into place then cut off the excess paper.
  • Fill the springform pan with all the crumb mixture. Use the bottom of a measuring cup or glass to evenly pack the crumbs to the bottom of the pan. Work the crumbs up the sides anout 1 1/2 inches.
  • Bake for 8 minutes in the middle rack.
  • Cool for one hour while you make the filling.
  • Zest limes until you get a loosly packed tablspoon of zest.
  • Juice limes until you get 3/4 c juice.
  • To a stand mixer or mixing bowl with hand mixer beat egg yolks and sweetened condensed milk together for one minute. Add vanilla and slowly add the lime juice. This will take several minutes. If you add it too fast it will splash everywhere. Once all the lime juice is added, beat 20 more seconds.
  • With the mixer off add zest and sour cream to the bowl. Mix on low until everything is smooth and combined.
  • Fill the graham cracker crust with the filling. Bake for 17 minutes. It's done when the edge is set but the middle still jiggles a little.
  • Rest on the counter for one hour.
  • Cover the top of filling with cling wrap so it doesn't form a skin and place in the refrigerator for 6+ hours.
  • Right before you're ready to serve make your whipped cream by adding heavy whipping cream, powdered sugar and vanilla to a stand mixer with the whisk attachment or large mixing bowl. Beat on high for 2 minutes until firm peaks form.
  • Serve on the side or pipe onto the pie using a piping bag or ziploc bag. Garnish with thinly sliced half-moon limes.
  • Carefully and slowly unlatch the springform pan. Remove the ring and leave the pie on the bottom plate. Slice and serve cold.
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