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Key Lime Pie

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This recipe is cool, creamy, and reliably impressive - even if you’re working with regular limes because the store was out of key limes again.

The graham cracker crust? Classic. The filling? Foolproof. The flavor? “Zesty enough to count as a fruit serving,” according to Bobby. That is… not accurate.

We only recommend what we genuinely use and love - and what Bobby hasn’t tried to turn into a pie topping.


Note: As an Amazon Associate, we earn from qualifying purchases.

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Ingredients

Graham Cracker Crust
Honestly? We use a store-bought prepared graham cracker crust... (....but, if you want to make your own, here's what you'll need:)


1 2⁄3 cup graham cracker crumbs
1⁄4 cup granulated sugar
1⁄4 cup butter, melted


Key Lime Filling
28 oz sweetened condensed milk
1⁄2 cup light sour cream
2⁄3 cup key lime juice (We prefer Nellie & Joe's if you can find it!)
Zest from 1 regular lime or 2 key limes (Save some zest if you want to add some garnish to the top of the pie)

Whipped Cream Topping
1⁄2 cup heavy whipping cream
1⁄4 cup powdered sugar
1⁄2 tsp vanilla extract

10

Prep Time:

18

Cook Time:

3 hrs 28 mins

Total Time:

Tags:

​

8

Servings:

Dessert

Course:

Human

Human or Dog:

Published:

February 2, 2026

Instructions

Graham Cracker Crust

These days we hit the easy button and pick up a ready-made graham cracker crust at the grocery store. Easy and super delicious. But, if you prefer to go traditional and make your own, follow the instructions below.
  1. Preheat oven to 375 degrees F.
  2. Pour the graham cracker crumbs into a mixing bowl. Add sugar and melted butter. Mix well.
  3. Press the crumb mixture into an 8" or 9.5" pie pan.

NOTE: don't pack the crumb mixture down too much or it will become too hard a shell once it is baked.

4. Bake for 7 minutes, then let cool for 30 minutes.

Key Lime Filling
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, whisk together the sweetened condensed milk, sour cream, key lime juice (we love Nellie & Joe's), and lime zest.
  3. Pour into the graham cracker crust and bake for 9 minutes. Let the pie cool for 10 minutes before chilling, then chill for 3 hours.

Whipped Cream Topping
  1. Use a mixer to beat the heavy cream and powdered sugar until stiff peaks form. Add the vanilla extract and mix briefly.
  2. Spread or pipe the whipped cream on top of the cooled pie. [Optional] Top with additional lime zest, if desired.

Note: We prefer this amount of whipped cream, but if you like more, feel free to double the ingredients for this section!

Notes/Variations

Notes:

Dog Commentary:

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