key lime pie

the polar vortex is real.  it has been colder in dc the past few weeks than it’s ever been.  i like the cold but man this is too cold for anyone’s good.  fortunately, it got a little warmer last week.  it’s sad when you get excited for 30 degrees.

chris requested that i make a key lime pie which was perfect to combat some of the winter blues.  i make key lime pie cupcakes often, but i’ve only made key lime pie once before.  i used the recipe my coworker gave me – she made it a while back for the office.  it was divine.  so i used the same recipe this time.

this pie is super easy and only has few ingredients.  wonderful.  i also like that it’s not too tart.  it has the perfect amount of lime flavor while still being nice and creamy.  plus i love graham cracker crust so that is definitely one of my favorite parts of this pie.

this key lime pie starts with the graham cracker crust.   i made the same coconut graham cracker crust i use for my key like pie cupcakes.  but you could definitely just buy a premade crust, if you’re running low on time or energy.

put the graham cracker crumbs, coconut, and sugar in a medium bowl.

mix it all together and then pour in the melted butter.

stir the butter into the graham cracker crumbs and coconut and mix until it’s a sandy texture.

pour the crust mixture into a 9 inch pie pan.  using your fingers press the mixture to form a the crust.  bake the crust for 5 minutes at 350 degrees f.

while the crust is baking, make the pie filling.  combine the lime juice, sweetened condensed milk, sour cream, and lime zest.  i couldn’t find key limes at the supermarket, so i just used regular limes.

the filling is ready.

pour the filling into the crust…

and bake it at 350 degree f for 8-10 minutes, just until tiny pinhole bubbles burst on the surface of pie. be sure to not let the pie overbake and brown.

allow the pie to cool completely.  then it’s time for the whipped cream.  i made some stabilized whipped cream because i wanted to make sure it didn’t get runny and gross since we weren’t going to eat the whole pie right away.

if you really like whipped cream, you can just spread it over the top of the pie.  or if you want to decorate the pie a little bit, transfer the whipped cream to a pastry bag fitted with a large star tip.

pipe some whipped cream along the edge of the pie and a little in the center.

then add some lime slices and it’s ready to eat!

escape the snow and cold and pretend you’re in sunny florida with a slice of this key lime pie.

Key Lime Pie

adapted slightly from All Recipes,, and


Coconut Graham Cracker Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut
  • 5 Tbsp. butter, melted

Key Lime Filling

  • 2 14 oz cans sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup key lime juice
  • 1 tablespoon grated lime zest

Stabilized Whipped Cream (optional)

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar


  1. Preheat the oven to 350 degrees F.
  2. To make the coconut graham cracker crust, combine the cracker crumbs, coconut and sugar in a medium bowl.  Add the melted butter and mix until combined.
  3. Press the crust mixture into a 9 inch pan.
  4. Bake the crust for 5 minutes.
  5. For the filling, combine the sweetened condense milk, sour cream, lime juice, and lime zest in a large bowl.  Pour the filling mixture into the crust.
  6. Bake the pie for 8-10 minutes, just until tiny pinhole bubbles burst on the surface of pie. Be sure to not let the pie overbake or brown.
  7. Allow the pie to chill completely.
  8. To make the whipped cream, combine the water and gelatin in a small, microwave safe bowl.  Microwave for about 15-20 seconds until the gelatin is dissolved.  Allow to cool slightly, then pour in a little bit of the cream.  Mix to combine.
  9. Pour the rest of the cream into the bowl of your stand mixer fitted with the whisk attachment.  Add the powdered sugar.
  10. Whip the cream until slightly thick, then add the gelatin/cream mixture.  Continue whipping until the whipped cream is stiff.
  11.  Decorate the pie as desired with the whipped cream and lime slices.

Printer Friendly Recipe: Key Lime Pie

Leave a comment


  1. I can literally taste the pie! Beautiful!

  2. Sounds so yummy and looks beautiful!

  3. Hey Miki! Is 3/4 key lime juice using only a part of a key lime? Thank you.

    • oops! it was typo – it should be 3/4 cup lime juice. i just fixed the recipe. thanks for catching the error!


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