06/30/2026
I wanted to share this key lime pie recipe with you in case you've been tasked bringing dessert to a 4th of July celebration. This is a favorite at our house and it's the easiest pie you'll ever make. It's the perfect dessert for any summertime gathering or enjoy it year round (we do!). True confession, I don't use key limes. I use regular 'ol limes. But you do you! You could also swap out the limes for lemons, which I've been wanting to do forever but haven't gotten around to it. This is not my recipe. I found it years ago, somewhere deep within the internet.
2 14 ounce cans sweetened condensed milk
Ā¾ cup fresh key lime juice (or fresh regular lime juice)
Ā½ cup sour cream
1 tablespoon grated lime zest
1 (9-inch) prepared graham cracker crust (you can get a ready-made graham cracker crust at the grocery store or make your own. Recipe below).
Preheat the oven to 350 degrees.
Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
Graham Cracker Crust
1 Ā½ cups finely ground graham cracker crumbs (About 12 full sheets)
ā
cup white sugar
6 tablespoons unsalted butter, melted
Ā½ teaspoon ground cinnamon (Optional)
Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended.
Press mixture into the bottom and up the sides of a 9-inch pie plate.
Follow directions for a baked or no-bake crust (I bake mine)....
For a baked crust: Bake in a 375 degree F oven for 7 minutes. Cool before filling.
For a no-bake crust: Chill in the refrigerator for 1 hour before filling.
