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key lime pie with a slice cut out of it on a white background

Key Lime Pie

Farah Abumaizar
Tangy and creamy lime pie with a homemade graham cracker crust and sweetened whipped cream. A true delight!
5 from 5 votes
Prep Time 10 mins
Cook Time 17 mins
Course Dessert
Cuisine American
Servings 10 people
Calories 530 kcal


For the crust:

  • 1 1/2 cups graham cracker or digestive crumbs 120 g
  • 6 tbsp butter, melted 85 g
  • 1/2 tsp ground cinnamon

For the filling:

  • 2 cans sweetened condensed milk (28 oz or 800g)
  • 1/2 cup sour cream
  • 3/4 cup lime juice (key or regular)
  • zest of 2 key limes or 4 regular limes

For the whipped cream topping:

  • 1 cup heavy whipping cream 250 ml
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar


For the crust:

  • Heat the oven to 180 C (350 F). Mix together the cracker crumbs, the melted butter, and the cinnamon until well combined. Press into the bottom of a 9 inch pie pan and bake in the preheated oven for 7-8 minutes then remove and let the crust cool for at least 30 min before filling.

For the filling:

  • Whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest until well combined. Pour into the crust and bake at 180 C (350F) for 10 minutes. Remove from the oven and chill on the counter for 30 minutes or so, then continue chilling in fridge.

For the sweetened whipped cream:

  • Beat heavy cream, icing sugar, and vanilla extract together with an electric mixer fitted with a whisk attachment on medium high speed for 2-3 minutes until stiff peaks form. Top the chilled pie with the whipped cream mix and garnish with extra lime slices and/or lime zest if desired.


Filling recipe from Mom on Timeout .
Keyword pie, lime