The Best Key Lime Pie (Award Winning)

The Best Key Lime Pie (Award Winning)

from thefreshcooky.com
228 min
10 servings

This is the BEST Key Lime Pie, so easy too! A traditional Key Lime pie recipe that is, citrusy, sweet-tart -- the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust! Award winning!

Ingredients

  • 2 cups graham cracker crumbs (1 sleeve equals about a cup)
  • 1/4 cup sugar
  • 6 Tablespoons butter (melted)
  • 2 cans sweetened condensed milk (14 ounce cans, I love Organic)
  • 1/2 cup sour cream (I use full fat, may use Greek Yogurt too)
  • 2-3 Key Limes (zested (Persian limes may be used))
  • 3/4 cup Key Lime juice* (about 30 Key Limes and about 9 Persian limes if using)
  • 2 large egg yolks
  • 8 oz Heavy Whipping Cream
  • 1-2 teaspoons vanilla extract
  • 2-4 tablespoons powdered sugar

Directions

  1. 1

    Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve 1/4 cup crumb mixture for topping, if desired.

  2. 2

    Preheat oven to 350°F. Wash, dry and zest limes, set zest aside until ready to use. Squeeze 3/4 cup of lime juice (about 24 key limes, or 6 Persian limes).

  3. 3

    While your pie is cooling, make whipped cream.Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.