Key Lime Pie Recipe
Served with Chantilly Cream
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Chantilly Cream
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let cool.
Filling Preparation
- 3
Make the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, key lime zest, and egg yolks until smooth and well combined.
- 4
Fill the Crust
Pour the filling into the cooled graham cracker crust and smooth the top with a spatula.
- 5
Bake the Pie
Bake in the oven at 350°F (175°C) for 10-12 minutes, until the filling is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.
Chantilly Cream Preparation
- 6
Whip the Cream
In a medium bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form.
- 7
Serve
Once the pie is chilled, slice it and serve with a generous dollop of the whipped Chantilly cream on top.
More from 1908 Provisions
Was this page helpful?
Help improve this recipe for others.