Eggless key lime pie with a crunchy cookie crust and a melt-in-your-mouth filling. Perfectly sweet and tart, so creamy and delicious! The best and the only key lime pie recipe you’ll ever need.
Mix 1 ¼ cups graham cracker crumbs, ¼ cup sugar and 5 tablespoons melted butter until evenly moist and crumbly, resembling wet sand.
Transfer mixture into your pie dish and press firmly and evenly onto the bottom and sides. Set aside.
Key Lime Pie Filling:
In a medium bowl, combine 2 cans of condensed milk, ½ cup sour cream and ¾ cup key lime juice. Stir with a wooden spoon until smooth and incorporated.
Optional: sift into pie dish to get rid of lumps. You can also just transfer to pie dish and smoothen the top.
Bake for 10-20 minutes or until tiny bubbles appear on the surface of the pie (usually beginning at the sides). The middle of your pie should have a slight jiggle but set everywhere else.
Remove from oven, allow to cool slightly then chill in the fridge for 4 hours, preferably overnight.
Garnish with lime zest and whipped cream before serving.
Video
Notes
Watch the video for step-by-step instructions!
Scroll up to the post for baking tips and the complete step-by-step photos.
The number of servings would depend on how big your pie slices are.
This pie bakes fairly quickly and is easy to over bake. Every oven is different so watch for those tiny bubbles.
If you can't find key lime juice, you can make your own. See post for more details.