The BEST Key Lime Pie

You know, Key Lime Pie is one of those recipes that I feel like a lot of people are intimidated by, but I’ve made it SO easy for you here!  In fact, you can get this one on the table with as few as 6 ingredients… seriously.

A more authentic Key Lime Pie calls for eggs, but I find that leaving them out and adding sour cream produces a smoother and creamier pie that we just love.  In fact, I made both versions and served them to the family and everyone picked this version as the best.  Just try it and you’ll see what I mean.

A quick note about the crust:  If you’ve been around here any time at all, then you know I’m all about using shortcuts to make meal prep easy and less time consuming, so using a pre-made graham cracker pie crust is perfect here.  Just try to get a deep dish one, if possible.  Otherwise all the filling may not fit.  If you want to make one from scratch (it’s super easy), you’ll find my recipe below.

Ingredients

• 1 (9-inch) deep dish prepared graham cracker crust
• 2 (14-ounce) cans sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350° F. In a large bowl, whisk together the condensed milk and sour cream. Once smooth, add the lime juice. Whisk until smooth and thickened. Pour into the prepared pie crust. Bake for 6 to 8 minutes. Cool on the counter, then refrigerate for at least 4 hours.
2. ..................................................

for full instruction please see : southernbite.com

Share this post