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.
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.
Are you a key lime pie fan? If so, YAY! Sprouts will have all of the ingredients you need.
Let me know if you love this Classic Key Lime Pie recipe by tagging @krolls_korner on Instagram!#ad – Classic Key Lime Pie is a festive Spring dessert that is so creamy, luscious and perfectly tart! All of my ingredients were purchased at Sprouts! #lovesprouts #sproutsbrand Click To Tweet
Classic Key Lime Pie
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.
PIN THIS KEY LIME PIE RECIPE FOR LATER!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie