Key Lime Pie is one of those recipes that a lot of people are intimidated by, but I’ve made it easy for you here. You can get this one on the table with as few as six ingredients. A more authentic Key lime pie calls for eggs, but I find that leaving them out and adding sour cream produces a smoother, creamier pie. Use a deep-dish crust if you can, and be aware that if you use standard Persian limes instead of Key limes, the flavor will be different.

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Try this recipe and you will agree that this is the best Key Lime Pie ever. (Southern Bite)

The best Key Lime Pie

Prep time: 20 minutes

Cook time: 8 minutes

Total time: 28 minutes

Serves 8

Ingredients

• 1 (9-inch) deep dish prepared graham cracker crust
• 2 (14-ounce) cans sweetened condensed milk
• ½ cup sour cream
• ¾ cup Key lime juice
• 1½ cups heavy whipping cream
• ½ cup powdered sugar

 Instructions

• Preheat the oven to 350 degrees.
• In a large bowl, whisk together the condensed milk and sour cream.
• Once smooth, add the lime juice.
• Whisk until smooth and thickened.
• Pour into the prepared pie crust.
• Bake for 6 to 8 minutes.
• Cool on the counter, then refrigerate for at least 4 hours.
• Once ready to serve, beat the cream and powdered sugar together until you get stiff peaks.
• Top the pie with the whipped cream and serve.

Notes

This pie is much better using freshly squeezed Key lime juice. However, regular limes or even bottled Key lime juice will work.
Graham Cracker Crust

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Ingredients

• 1½ cups graham cracker crumbs (about 12 crackers)
• ¼ cup sugar
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, melted

Learn all the things you never knew about Key Lime Pie. (Southern Bite)

Instructions

• Preheat the oven to 350 degrees.
• Combine the graham cracker crumbs, sugar, salt and melted butter in a medium bowl, being sure the mixture is well blended and all the crumbs are moistened.
• Firmly press the mixture into the bottom and sides of a 9-inch pie plate.
• Bake for 8 to 10 minutes.
• Allow to cool completely before filling.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.