It’s tart and creamy with a buttery crunchy graham cracker crust, and after much taste testing we’re confident in saying it’s our Favorite Key Lime Pie. The lovely thing about this recipe is it is truly so easy, the hardest bit is that it requires some patience in how you cool it. Don’t worry you won’t be squeezing 50 key limes, there’s a simple short cut for that part. Let’s transport our feet to a white sand beach where we can wiggle our toys and soak in the warm sun while we savor a bit of tart and creamy Key Lime Pie.

You can make this recipe as a pie or as bars. The only difference is in how much graham cracker crust you make. The filling is such that it can make either a thicker pie or a pan for bars!

Ready for even more fun in the kitchen with Kelly? Join us on instagram @kellywelk and definitely hop over to our Red Tin Treat eCookBook for even more delicious, easy home made goodness.

Our Favorite Key Lime Pie

Crust

For a 9 inch springform:

1 cup graham cracker crumbs (about 9-10 graham crackers)
¼ cup granulated sugar
5 tablespoons butter, melted

For a 9x13 pan : for bars

1/12 cups or about 12 full graham crackers
1/4 cup + 2 Tablespoons granulated sugar
8 Tablespoons butter, melted

Custard

2 (14-ounce) cans sweetened condensed milk
½ cup sour cream
¾ cup key lime juice (Look for Nellie & Joe’s Key Lime Juice near the lime juice at the grocery store! It has amazing flavor)
1 egg
zest of 1 key lime
additional grated lime zest for garnish

Directions

Preheat your oven to 375 f degrees and prepare your pans with parchment.

When using a spring form pan, I add a circular piece of parchment onto the bottom layer and close the spring form around it. This will make it so easy to transfer the pie to a serving plate.

For the 9x13 pan, allow your parchment to hang over the sides. Once the bars are fully cooled you’ll be able to easily slide the entire sheet out of the pan. This makes cutting them so much easier!

To make the crust, combine your graham cracker crumbs and sugar, then add in the melted butter. Stir until fully incorporated. Press the crumbs into the bottom of your spring form and bake for 10-15 minutes until the edges are looking slightly crisp and the top golden.

While the crust is baking mix up your custard filling.

In a medium sized bowl, combine the sweetened condensed milk, sour cream, egg, key lime juice and lime zest. Whisk or beat on medium high for a minute until smooth and fluffy.

Gently pour the filling into the baked crust.

Once your pie is assembled, bake for 10-12 minutes. Then, without opening the oven door, turn off the oven. Let the pie sit in the warm oven for 30 minutes. Check occasionally without opening the door to make sure it is not getting brown. If you notice it getting brown, remove before the 30 minutes.

Allow the pie cool to room temperature on a wire rack. Then transfer to the fridge to chill completely. This is the part where patience comes into play! This takes several hours, so either make the pie in the morning if you want to serve it in the evening. Or make it the day before.

**do not try to cool the pie quicker. When you take the pie from the oven and move it directly to the fridge the top will crack. It does not change the flavor but it definetely changes the look and causes the cracks to allow more moisture out which can dry your custard out.

Serve with Fresh Whipping Cream and Grated Lime Zest over the top.

Store any extras in the fridge.

Enjoy all the flavors of warm sun and sandy beaches, fresh lime juice and creamy sweetness! Come join @kellywelk on instagram and tag me if you make this!

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