Key Lime Pie
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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: creamy, key lime juice, shortbread cookie crust
Servings: 8 slices
Calories: 346kcal
Author: Jennifer Debth
Crust
- 1 cup finely ground shortbread cookies
- 1 cup finely ground roasted, salted pistachios
- 1/4 cup dark brown sugar packed
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted
Filling
- 2 (14 oz) cans sweetened condensed milk
- 3/4 cup key lime juice
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons grated lime zest
- Whipped cream optional for serving
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.
Take 5 seconds to . We greatly appreciate it!
Serving: 1slice | Calories: 346kcal | Carbohydrates: 34g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 314mg | Potassium: 261mg | Fiber: 2g | Sugar: 13g | Vitamin A: 324IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg