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Easy Key Lime Pie Recipe: A Tasty Dessert Celebrated In the Conch Republic

The story goes that Key lime pie originated way back in the 1890s, before the Borden’s magic lemon cream pie recipe was ever a thing.  In the unverified tale, a woman allegedly known as “Aunt Sally” used her access to condensed milk in the kitchens of Curry Mansion in Key West, Florida. Frankly, no matter how it started, we love it just the same. Key lime has its own festival in Key West; but here in Greater Lansing, it has a place in our hearts as well. It’s surprisingly simple to make and incredibly tasty.

FOR THE CRUST:

  • 1 cup of graham cracker crumbs
  • 1⁄2 cup of ground walnuts, almonds or macadamia nuts (optional)
  • 3 tablespoons of white granulated sugar
  • 5 tablespoons of unsalted butter, melted

FOR THE FILLING:

  • 2 cans (14 ounces per can) of sweetened condensed milk
  • 1⁄2 cup sour cream
  • 3 large egg yolks
  • Zest of 1 large Key lime or lime
  • 1⁄2 cup of Key lime juice or lime juice from 8 limes

WHIPPED CREAM:

  • 5 cups of heavy whipping cream
  • 2 tablespoons of white granulated sugar
  • 1 teaspoon of vanilla extract

GARNISH:

  • Whipped cream
  • Lime zest
  • Lime slices

DIRECTIONS:

  1. To prepare the crust, combine all crust ingredients in a medium mixing bowl until crumbs are moist. Press the mixture firmly into a 9-inch pie pan, making sure it covers the sides. Chill for 20 minutes. If short on time, purchase a premade graham cracker crust from your local grocery store.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. For the pie filling, mix condensed milk, sour cream and egg yolks in a medium mixing bowl until fully combined. Add Key lime (or regular lime) juice and mix well. Pour the filling into the prepared crust.
  4. Bake the pie for 15-17 minutes, then cool it on a rack for 30 minutes. Refrigerate for 3-4 hours.
  5. For the homemade whipped cream topping, whip heavy cream, vanilla and sugar in a medium bowl with an electric mixer. Apply the whipped cream to the pie using a spatula or piping bag. Note: Only whip the topping when ready to serve to prevent it from deflating. You can also use store-bought whipped topping to save time and dishes.

Garnish the pie with a lime slice and zest before serving.

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