Classic Key Lime Pie

American  |  Published Apr 2, 2019  |  Updated Feb 27, 2023  |  By Tawnie

key lime with on a marble board

Classic Key Lime Pie is a festive Spring dessert that is so creamy, luscious and perfectly tart! Made with homemade whipped cream on top and a delicious graham cracker crust.

With Easter right around the corner I figured an Easter dessert like this Key Lime Pie would fit the bill!

This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

With Spring comes warmer weather, blossoms (errrrr, allergies), new plans, projects and memories to be made!

In addition, Spring time brings on Easter, pastel colors, family gatherings and plenty of good food and Easter eggs hunts.

One of my favorite memories is my grandma and mother in the kitchen cooking up Easter dinner. There would always be a dessert of some sort, with Key Lime Pie being one of them.

As a child, I honestly did not care for it. But, I have grown into loving the homemade graham cracker crust and the sweet and tart creamy filling.

Hence, it now hold a special spot on Kroll’s Korner!

I purchased all of my ingredients for this recipe at my local Sprouts. Sprouts always has a fantastic selection, is affordable and has the natural products I love to shop for.

What are “key limes” ?

  • Key limes are more aromatic that “regular limes” with a more tart and floral juice. They are slightly yellow in color and contain more seeds. They are actually less common in the U.S. so using normal limes will be OK for this recipe.

How many key limes do you need for a key lime pie?

  • About 1 pound, or 3/4 cup key lime juice. Once again, using regular limes work just fine if you cannot get your hands on key limes.
a slice of key lime pie on a white plate

What is in the actual filling of a key lime pie?

  • The filling includes organic sweetened condensed milk, ¾ cup sour cream, ¾ cup key lime juice, 4 egg yolks, zest from limes.

How to store key lime pie:

  • You should keep your freshly baked key lime pie refrigerated. Freshly baked key lime pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.
a slice of key lime pie with whipped cream on top

Are you a key lime pie fan? If so, YAY! Sprouts will have all of the ingredients you need.

If you’re looking for another pie, perhaps this sweet potato pie or apple pie will do the trick!

Let me know if you love this Classic Key Lime Pie recipe by tagging @krolls_korner on Instagram!

a slice of key lime pie on a white plate with whipped cream on top
key lime with on a marble board with whipped cream on top
kroll\'s korner logo

Classic Key Lime Pie

Classic Key Lime Pie is a festive Spring dessert that is so creamy, luscious and perfectly tart! Made with homemade whipped cream on top and a delicious graham cracker crust. 
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Prep Time: 15 minutes
Cook Time: 30 minutes
resting time: 4 hours
Total Time: 45 minutes
Servings: 8 people


Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup sugar (granulated white or brown)
  • 6 Tbsp. unsalted butter, melted

For the key lime pie filling:

  • 28 oz. organic unsweetened condensed milk
  • 3/4 cup sour cream
  • 3/4 cup key lime juice
  • 4 egg yolks
  • zest from 2 key limes

Whipped cream topping:

  • 8 oz. heavy cream, cold
  • 1 Tbsp. vanilla extract
  • 3 Tbsp. powdered sugar


  • Preheat oven to 350 degrees F.
    Pulse the graham crackers in a food processor until they become crumbs. Add in the 1/3 cup sugar and 6 Tbsp. of the melted butter. Pulse again until combined.
    Press the graham cracker mixture into the bottom of a pie pan across the bottom and up the sides. Bake for 8 minutes. Remove from over and let cool completely. About 30-45 minutes.
  • While the crust cools, make the filling. In a bowl of a stand mixer, combine the 28 oz. condensed milk, ¾ cup sour cream, ¾ cup lime juice and 4 egg yolks and zest from 2 limes. Beat on high speed for 2 minutes.
    Pour filling into cooled pie crust and bake for ~20 minutes or until the fillings only giggles just a little in the center when you give the pie pan a little shake. Be sure to watch the crust so it doesn’t brown.
    Cool for 30 minutes before placing back in fridge.
    When ready to eat, make the whipped cream. Cream the 8oz of heavy cream in your mixer until peaks start to form, then add in 1 Tbsp. vanilla extract and 3 Tbsp. powdered sugar, beat again until mixed. Pipe onto pie and garnish with more lime zest if desired.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


key lime pie in a white pie pan
a slice of key lime pie with whipped cream on top

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4 years ago

Key lime pie is one of my very favorite desserts! I will be making this, this Spring for sure!!!

4 years ago

When we visited Florida, I think I had key lime pie everyday. That’s how much I love it, but I have never made it. Can’t wait to, now!

Beth Neels
4 years ago

Key lime pie is one of all time favorite desserts, but I have never made it! I did not even know it had sour cream in it! Yum! This version sounds amazing!

4 years ago

Key Lime pie is my father’s favorite dessert! I’ll definitely be making this for Easter brunch. Your presentation is lovely, as well!

4 years ago

These look absolutely delicious! I am a pie lover! can’t wait to try!

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