This is the best key lime pie recipe ever. A smooth key lime pie filling is baked into a from-scratch graham cracker crust and topped with homemade whipped cream for an easy key lime pie recipe that everyone loves.
Granulated sugar. white granulated sugar and organic cane sugar work well in this recipe.
Salted Butter. Unsalted butter works equally well you may just want to add a pinch of salt.
Sweetened Condensed Milk. There is no substitute for sweetened condensed milk, you will need two, 14-oz cans for this key lime pie 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.
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!
Store any leftovers in an airtight container in the refrigerator for 5-7 days.
This pie freezes very well. There are 2 ways to freeze this recipe:
1. 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. 2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. 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.