Nothing screams Florida like key lime pie. This tart, decadent dessert is not only a sunshine state classic…it’s a personal favorite of ours.
Prep time: 20 minutes
Cook time: 20 minutes
- 9 sheets graham crackers (approximately 1 1/2 cups graham cracker crumbs)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large egg yolks
- 14 ounces sweetened condensed milk
- 1/4 cup sour cream
- 1/2 cup key lime juice
- 1 tablespoon freshly grated key lime zest
- Whipped topping, for garnishing
For the crust:
Preheat oven to 350°F.
Place the graham crackers and sugar into a food processor and process to fine crumbs. Add the melted butter and process until well combined. Press the mixture into the bottom and side of a pie plate using a measuring cup or the flat bottom of a drinking glass. Bake until golden and set, approximately 10 minutes. Set aside to cool slightly.
For the filling:
Lightly beat the egg yolks with a whisk to break them apart. Add the sweetened condensed milk, sour cream and key lime juice and combine with a spatula until smooth and thick. Fold the key lime zest into the filling with a spatula.
Pour the filling into the cooled crust and bake for 10 minutes. Let cool completely.
Refrigerate for at least 3 hours or for up to 2 days. Garnish with whipped cream just before serving.
ORANGE & FIELD TIP: While it might not be easy because of how much it’s tempting you, we suggest letting the key lime pie set in the refrigerator overnight. The additional time will help the pie set better.