A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Extra Creamy Key Lime Pie

Author:

Extra Creamy Key Lime Pie Recipe

Key lime pie is one of the most popular desserts offered in restaurants today, and for good reason: the combination of tangy-sweet, smooth filling in a crisp crust is a soothing symphony of flavors and textures.

At a glance

Prep
Bake
Total
Yield
one 9" pie, 8 servings

Ingredients

Choose your measure:

Crust

  • 1 1/2 cups vanilla cookie crumbs (sugar, vanilla wafers, or cream-filled)
  • 1 1/2 cups fresh bread crumbs
  • 6 tablespoons melted butter

Filling

  • 1 cup cream cheese, softened
  • 1 1/4 cup sweetened condensed milk
  • 1/3 cup Key lime juice
  • 1/8 teaspoon lime oil (optional, but good)
  • 1 cup sour cream

Garnishes

  • 2 tablespoons sugar
  • 1 cup heavy cream
  • 1/2 fresh lime, sliced

Instructions

  1. Preheat the oven to 350°F.
  2. To make the crust: Combine the ingredients in the bowl of your mixer or a food processor — a few pulses will do it — then press the mixture into a 9" pie pan.
  3. Bake for 20 to 22 minutes, until the crust is golden brown. Set aside to cool while making the filling.
  4. To make the filling: In a medium-sized bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended.
  5. Stir in the Key lime juice and the lime oil (if you're using it). Add the sour cream, mixing until smooth.
  6. Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving.
  7. To make the topping: In a medium sized bowl, whip the cream with the sugar until soft peaks form. Serve a spoonful on each piece and top with a thin slice of lime.
  8. Store the pie in the refrigerator for 5 days.