Easy Classic Key Lime Pie with Graham Cracker Crust Recipe

Preheat your oven to 350°F. Place the graham cracker sheets, brown sugar, cinnamon, and a pinch of salt in a food processor. Blend until fine crumbs form. Add the melted salted butter and pulse again until the mixture resembles wet sand. This ensures your crust will be well combined and slightly moist, perfect for pressing into shape.

Press the crumb mixture firmly into the bottom and sides of a springform pan to create a sturdy crust. Make sure it’s evenly packed to hold the filling well. Bake in the preheated oven for 12 minutes until set and fragrant. Remove from the oven and allow it to cool completely before adding the filling.

In a large mixing bowl, beat the egg yolks with an electric mixer on medium-high speed for about 3 minutes until they turn bubbly and pale yellow. Add the sweetened condensed milk and sour cream, mixing just until combined. Slowly add key lime juice and vanilla extract while mixing continuously, ensuring the mixture is smooth and well blended.

Pour the key lime filling into the cooled graham cracker crust, smoothing the top. Bake for 15 minutes in the same 350°F oven until the filling is just set but still slightly jiggles in the center — this prevents cracking and keeps the texture creamy. Remove the pie from the oven and let it cool on the counter for 30 minutes.

After cooling, place the pie in the refrigerator for at least 3 hours (preferably overnight) to fully set and allow the flavors to meld together.

Using an electric hand mixer, whip the cold heavy cream, confectioners sugar, and vanilla extract on medium-high speed until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled pie.

Run a butter knife around the edge of the springform pan to loosen the crust. Garnish the pie with fresh lime zest, chopped mint, and lime wedges if desired. Slice and serve chilled for the best flavor and texture.