This Key Lime Pie Recipe has a shortbread cookie and pistachio crust and a bright, yet creamy filling made with sour cream and condensed milk!
I have never been a fan of fruity desserts, but after one bite of this key lime pie, oh my gosh, I may like fruity desserts now more than chocolate ones — GASP!
Ingredients
This key lime pie recipe has two components — the crust and the filling — both made with simple, every day ingredients.
Crust
- Shortbread Cookies – finely ground and used as the base for the pie crust. You can also use graham cracker crumbs if preferred.
- Roasted, Salted Pistachios – finely ground to add nutty, salty, roasted flavor to the crust.
- Dark Brown Sugar – adds a rich, warm, sweetness to the crust.
- Salt – brings out flavors and cuts the sweetness from the sugar.
- Vanilla Extract – adds warmth, sweetness, and helps moisten the dry ingredients in the crust.
- Unsalted Butter – provides additional moisture and helps hold the crust together.
Filling
- Sweetened Condensed Milk – an ultra rich, sweet, and creamy base for the key lime pie filling. There is no substitute for sweetened condensed milk.
- Sour Cream – provides additional tang and creaminess to the filling.
- Key Lime Juice – feel free to use freshly squeezed or take the shortcut and use bottled (recommended)! I use Nellie and Joe’s Famous Key West Lime Juice. You should be able to find it at any grocery store.
- Vanilla Extract – adds a warm undertone to balance out the brighter flavor of the key lime.
- Lime Zest – adds another layer of tart lime flavor.
- Whipped Cream – optional, for serving!
How to make
This fresh, citrusy, perfectly creamy pie comes together in just 10 minutes!
- In a medium sized bowl, stir together ground cookies, ground pistachios, sugar, salt, vanilla, and melted butter.
- Transfer the mixture to a greased ceramic pie pan and use your hands to press it firmly into the bottom and up the sides. Bake at 350ºF for 8 minutes. Cool for 10 minutes while you make the filling.
Filling
- Whisk together condensed milk, key lime juice, sour cream, vanilla, and lime zest.
- Pour the mixture into the cooled crust and bake for 10 minutes.
- Cool the pie at room temperature then transfer to the fridge to chill completely before serving!
What is the difference between key limes and regular limes?
Key limes are smaller and contain more seeds than the “regular” (Persian) limes. They also turn more yellow as they ripen and the juice becomes sweeter as opposed to the more tangy flavor of regular limes.
Do you use fresh or pre-squeezed lime juice?
I definitely prefer to use pre-squeezed key lime juice for quicker and easier prep. I use bottled Nellie and Joe’s Famous Key West Lime Juice. You should be able to find this at any grocery store.
You can absolutely use freshly squeezed lime juice but since key limes are so small, it will take quite a few key limes and quite a bit of time to get the full 3/4 cups of juice needed for the pie.
Can you use regular lime juice in place of key lime juice?
You can! If you can’t find key lime juice at your local grocery store, regular lime juice will work as well.
Although it won’t technically be key lime pie, the flavor will still be good!
Do you have to pre-bake the crust?
Yes! Baking the crust for 8 minutes before you add the filling allows it to firm and crisp up. If you don’t pre-bake, it will become soggy in the fridge.
How do you know when key lime pie is done baking?
You’ll know it’s done when the crust is golden-brown and the pie is mostly set but still slightly jiggly in the center.
It will set completely as it cools in the fridge!
How to store
Leftover key lime pie will last for up to 4 days in the fridge! Enjoy again cold and topped with whipped cream.
I don’t recommend freezing it because the creamy texture will be affected.
– Jennifer
Key Lime Pie
Equipment for this recipe
Ingredients
Crust
- 1 cup finely ground shortbread cookies
- 1 cup finely ground roasted, salted pistachios
- ¼ cup dark brown sugar packed
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted
Filling
- 2 (14 oz) cans sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons grated lime zest
- Whipped cream optional for serving
Recipe Video
Instructions
Crust
- Preheat oven to 350 degrees F and grease a ceramic pie pan with cooking spray. Set aside.
- In a medium sized bowl, stir together ground cookies, ground pistachios, sugar, salt, vanilla, and melted butter.
- Dump into the prepared pan, then use your hands to press the mixture firmly into the bottom and up the sides of the pan.
- Bake in preheated oven for 8 minutes.
- Remove from oven (keep oven set to 350 degrees F) and cool for 10 minutes while you make the filling.
Filling
- In a large bowl, whisk together condensed milk, key lime juice, sour cream, vanilla, and lime zest.
- Pour into slightly cooled crust, then bake in preheated oven for 10 minutes.
- Cool pie at room temperature, then transfer to the fridge and chill completely before serving.
- Garnish with whipped cream if desired.
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.