Easiest Key Lime Pie Ever

Ingredients

9 inch pie crust, pastry style or graham cracker

1 tbsp grated lime zest

3 cups Sweetened condensed milk

½ cup sour cream

¾ cup Key Lime juice

Instructions

Step 1:

Preheat the oven to 350*

In a large bowl, mix the lime juice, lime zest, sweetened condensed milk and the sour cream

Step 2:

Pour this mixture into the prepared pie crust

Place in a preheated oven for 5 to 8 minutes.

The pie is done when tiny bubbles begin to pop on the surface. Do not leave it in the oven longer.

Step 3:

Chill the pie for at least three hours in the refrigerator.

Garnish with dollops of whipped topping with a slice of lime in each dollop.

Enjoy!

Notes:

Simple Preparation: This recipe offers a straightforward method for making Key Lime Pie, making it accessible even for novice bakers.

Versatile Crust Options: The recipe provides flexibility by allowing the use of either a pastry-style or graham cracker crust, catering to personal preferences and dietary restrictions.

Bright and Tangy Flavor: The combination of fresh lime zest and juice, along with sweetened condensed milk and sour cream, creates a vibrant and tangy filling that is characteristic of Key Lime Pie.

Quick Baking Time: With a baking time of just 5 to 8 minutes, the pie can be prepared and baked relatively quickly, perfect for those craving a delicious dessert without a lengthy baking process.

Chilling Step: Chilling the pie for at least three hours in the refrigerator allows it to set properly and enhances the flavors, ensuring a refreshing and creamy texture.

Adaptability: The recipe accommodates substitutions, such as using bottled lime juice instead of fresh Key Lime juice, providing flexibility based on ingredient availability.

Make-Ahead Option: The pie can be made ahead of time and stored in the refrigerator, allowing for convenient preparation for gatherings or special occasions.

No-Bake Alternative: While the traditional recipe involves baking, the FAQs offer suggestions for creating a no-bake version using a premade graham cracker crust, catering to individuals without access to an oven or preferring a no-bake option.

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use bottled lime juice instead of fresh Key Lime juice?

Yes, you can use bottled lime juice if you can’t find or prefer not to use fresh Key Lime juice. However, using fresh juice will give your pie a more vibrant and authentic flavor.

What is the difference between Key Lime juice and regular lime juice?

Key Lime juice comes from Key limes, which are smaller and have a slightly different flavor compared to regular Persian limes.

Key Lime juice tends to be more tart and aromatic, which is why it’s commonly used in Key Lime pie recipes.

Can I use a store-bought pie crust?

Absolutely! You can use either a pastry-style pie crust or a graham cracker crust, as the recipe suggests.

Store-bought crusts are convenient and work well for this recipe.

How can I tell when the pie is done baking?

The pie is done when tiny bubbles begin to pop on the surface, usually after 5 to 8 minutes in the oven.

It’s important not to leave it in the oven longer to prevent overcooking, as Key Lime pies are not typically baked for an extended period.

Can I make this pie ahead of time?

Yes, this pie is great for making ahead of time.

After chilling the pie for at least three hours in the refrigerator, you can keep it covered in the fridge for a day or two before serving.

The chilling time allows the flavors to meld and the pie to set properly.

Can I use regular limes instead of Key Limes for the juice and zest?

Yes, you can use regular limes if Key Limes are not available. The flavor will be slightly different, but it will still be delicious.

Can I use a store-bought graham cracker crust for this recipe?

Absolutely! You can use a store-bought graham cracker crust to save time. Just make sure it’s the appropriate size for a 9-inch pie.

Is there a substitute for sweetened condensed milk?

Sweetened condensed milk is a key ingredient in this recipe, providing both sweetness and creaminess.

There isn’t a direct substitute that would yield the same result, so it’s best to use it as listed.

How do I prevent the pie crust from getting soggy after baking?

Prebaking the pie crust for a few minutes before adding the filling helps create a barrier between the crust and the filling, reducing the chance of it becoming soggy.

Can I make this pie without an oven?

While the traditional recipe involves baking the pie briefly, you could try making a no-bake version by using a premade graham cracker crust and mixing the filling ingredients without baking.

However, the texture and flavor may be slightly different from the baked version.