This elevated Key Lime Pie recipe brings the perfect balance of tart and sweet, enhanced with a buttery pecan crust. Whether you’re prepping for a summer party or just craving a slice of sunshine, this pie will be your new go-to.
Learn more about tropical citrus creations in our creamy lemon mousse recipe!
🥧 Ingredients
For the Pecan Cookie Crust
- 250 g (2 cups) graham crackers or digestives
- 100 g (1 cup) pecans (roasted)
- 70 g (5 tbsp) unsalted butter, melted
- 2 tbsp powdered sugar
For the Key Lime Filling
- Zest of 10 key limes or 5 Persian limes
- 2 large egg yolks
- 792 g (two 14 oz cans) sweetened condensed milk
- 80 g (1/3 cup) full-fat sour cream
- 240 g (1 cup) key lime juice (or a blend of key and Persian)
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
For the Stabilized Whipped Cream
- 2 cups heavy whipping cream
- 2 tsp pure vanilla extract
- Pinch of salt
- 1/4 cup powdered sugar
🧑🍳 Instructions
1. Make the Crust
- Preheat oven to 350°F (175°C).
- Line a springform pan with parchment.
- In a food processor, finely grind the cookies and roasted pecans.
- Mix with melted butter and powdered sugar until it resembles wet sand.
- Press firmly into the pan’s bottom and sides. Use a measuring cup to pack it tightly.
- Bake for 10 minutes. Re-press if it bubbles.
Tip: For more summer pie ideas, check out our pineapple cream cheese pie!
2. Make the Filling
- Zest and juice the limes.
- In a large bowl, combine zest, juice, condensed milk, sour cream, vanilla, egg yolks, and salt.
- Whisk until completely smooth.
- Pour into the cooled crust and bake for 15-25 minutes until the center jiggles slightly.
- Cool to room temperature, then chill in the fridge for 4-8 hours, preferably overnight.
3. Whip the Topping
- In a food processor, add all whipped cream ingredients.
- Blend until stiff peaks form (2–4 minutes).
- Spread evenly over the chilled pie.
- Garnish with lime zest.
Don’t miss our zesty creation, the lemon custard cake, perfect for citrus lovers.
🍴 Serving & Storage
- Best served cold.
- Store in the fridge for up to 3 days.
- Whipped cream holds its shape well if stabilized.
Optional Toppings:
- Whipped Cream (recipe above)
- Torched Swiss Meringue (for a fancier touch)
Want more refreshing treats? Try our mango dragonfruit refresher next!
Pro Tips
- Use Persian limes if you can’t find key limes.
- A springform pan ensures cleaner slices.
- Don’t overbake — the filling should jiggle slightly in the center when done.
Looking for a tropical combo? Pair this with our blackberry lime cheesecake cupcakes.