This is the best key lime pie recipe ever. A smooth key lime pie filling is baked into a homemade graham cracker crust and topped with homemade whipped cream for an easy key lime pie recipe that everyone loves.
Sweetened Condensed Milk. There is no substitute for sweetened condensed milk, you will need two, 14-oz cans for this recipe. You can make your own, if desired.
Sour Cream. I recommend full-fat sour cream for the best results.
Key lime juice. I use Nellie and Joe’s key lime juice found in most juice aisles to make this pie – it's so much easier than squeezing your own key limes - which can also be difficult to find.
Vanilla extract. This adds a special touch to the pie, don't omit it!
Lime Zest (optional). If desired, use lime zest for an extra limey flavor! You can omit this and still have the best key lime pie!
StoreStore any leftovers in an airtight container in the refrigerator for 5-7 days. Freeze
Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
Freeze individual slices. Place the slices on a baking sheet and put them in the freezer to flash-freeze. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.