Key Lime Pie

By Jen Paleracio | February 11, 2021

Here’s your treat! There are days that I need rich, creamy, and sweet treats, and today is that day. This an easy Key Lime Pie recipe. You’re probably asking if there’s a difference between key limes and the regular limes you find at your grocery store.

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Let’s break it down:

What is key lime?

Key limes are also known as Mexican limes. They grow in tropical regions, they’re small and have seeds. Their skin is thin, therefore they don’t stay fresh for a long time. It’s best to use them within two days after purchasing. They are grown all over Florida and some areas of California. They are tart and super-aromatic. In the Philippines where I grew up, these key limes are called “calamansi”. Whenever we cook some type of noodles we squeeze these key limes and enjoy our noodle dish. The tartness helps balance the salty and savory flavor of any dish.

What are limes?

The limes you see at your grocery store is called Persian limes. They are larger, dark green, and juicy. It has thick skin and produces about three tablespoons of juice. Unlike key limes, you’re probably get only three teaspoons of juice. Limes are acidic with a stronger tangy flavor. They are great for salad dressings, margarita floats, and great for flavoring cakes.

The bottom line:

It’s very similar in flavor and maybe just a slight difference between Persian limes and Key limes. When it comes to baking desserts, it’s hard to tell the difference. If you can’t find Key limes it’s absolutely ok to use Persian limes. Just like what I did in this recipe, I used Persian limes and it works great! I like using fresh juice versus bottled ones, I would probably stay away from bottled juice, but if that’s what you have available, then go ahead and use it.

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Let’s start baking!

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For the crust, I used 1 1/2 graham cracker crumbs (place graham crackers in the food processor and grind until crumbly). Six tablespoons melted butter, and one tablespoon sugar. Combine everything until well incorporated.
I used four large Persian limes to get 3/4 cup juice. Half cup sour cream, four egg yolks, one tablespoon lime zest, two 14 oz. condensed milk, and a pinch of salt.

Key Lime Pie

Jen Paleracio
Creamy, rich, tangy, dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American

Equipment

  • 9 inch Pie Dish
  • Bowls
  • Spatula
  • Mixer

Ingredients
  

  • 2 14 oz. condensed milk
  • 3/4 cup freshly squeezed lime juice
  • 1/2 cup sour cream
  • 1 tablespoon lime zest
  • 4 egg yolks
  • pinch of salt

FOR THE CRUST

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 1 tablespoon sugar

Instructions
 

  • Preheat the oven to 350ºF. Lightly grease a 9-inch pie dish. In a bowl, combine all crust ingredients, mix until well incorporated.
  • Use the bottom of a glass to press the graham cracker mixture onto the pie dish, then press the edges. Bake for 10 minutes. Set aside.
  • In a bowl, add the egg yolks, mix until smooth. Add condensed milk, sour cream, lime juice, lime zest, and salt. Mix in medium-high for 2 minutes or until smooth.
  • Pour the filling in the pre-baked graham crust, smooth the top. Bake for 10-15 minutes or until the sides start bubbling. It's ok if it's a little wobbly, cool for 2 hours before serving. Serve with whipped cream or garnish with lime zest.
Keyword desserts, key lime pie, key limes, Persian limes, sugar, summer

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