Key Lime Pie


  • 1 1/4 cup of graham cracker crumbs
  • 6 TBLS of butter


  • 1 can 14oz. sweetened condensed milk
  • 1/2 cup plus 2 TBLS key lime juice
  • 2 large eggs
  • 2 TBLS lime zest
  • Dash of salt


  • 8 oz sour cream
  • 1/4 cup sugar
  • 1/8 tsp of salt
  • Lime zest for garnish

To make the crust:

Melt butter and mix with graham cracker crumbs. Pour the crumbs into pie pan and firmly press against pan. (Use a glass to do this or another pie pan.)

Bake crust at 375 degrees for 8 minutes.

Cool completely.

To make the filling/pie:

Whisk all filling ingredients together and pour into prepared crust.

Bake at 350 degrees for 10 minutes.

Remove pie and set on counter while you prepare topping.

Increase oven temp to 425 degrees.

Whisk topping ingredients together and spread over pie.

Bake for 5 more minutes when oven reaches 425 degrees.

Cool on rack and chill for 6 hours or overnight before serving.

Garnish with strands of zest or whipped cream!


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