Easy Key Lime Pie Recipe

Instructions

• Preheat oven to 350 degrees.
• Mix the graham crackers, melted butter, sugar, and cinnamon together.  Press into a 9-inch pie pan and bake in the oven for 7 minutes.  Let cool for 30 minutes before starting the key lime filling.
• Preheat oven to 350 degrees. Whisk together the sweetened condensed milk, lime juice, sour cream, and lime zest.  Pour into the cooled pie crust and bake for 9-10 minutes.  Cool to room temperature before placing in the fridge to chill for at least 3 hours.  While the pie is chilling, place the bowl and beaters for whipping the cream in the freezer.
• Once the pie has chilled, using a stand mixer or handheld electric mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.  Spread or pipe over the fully chilled pie.
• If desired, garnish with lime zest and lime slices.

Notes

• Key limes are a little less tart than Persian limes. However, they are usually only available here in the United States during the summer months.  I have found this pie just as delectable (albeit a little more tart) with Persian limes or, as we refer to them, regular limes.
• Making your own graham cracker crust is a breeze. Crush the graham crackers in a mini food processor or in a large zipper bag with a rolling pin. Then, press the crumbs into the pie plate using a spoon or the bottom of a metal measuring cup.
• Do not bake this pie for more than 9-10 minutes. Tiny bubbles will start to surface on the pie, but you can barely see them

Nutrition

Calories: 323kcal | Carbohydrates: 27g | Protein: 2g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 118mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 795IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg