If we were to poll dessert lovers about their summer favorites, strawberry shortcake would rank right up there—probably in first place. But anyone who’s enjoyed key lime pie on a hot summer night is likely to place this dessert first. It’s certainly my preference.
The cool creaminess of this pie that packs a delightful citrus punch isn’t the only reason it’s quintessentially summer—it’s also no fuss and, above all, very little time in the oven. It’s whipped up simply with condensed milk, sour cream, lime juice, and a bit of zest, cooked just for a few minutes, then refrigerated until we are all ready to indulge.
Honey, that puts it at the top of the list for me.
- Graham cracker crust mix I used Kinnikinnik GF
- 2 - 14 oz cans sweetened condensed milk
- ½ cup light sour cream
- ¾ cup lime juice OR key lime juice
- zest from 2 regular limes or 4 key limes
- Whipped Cream Topping
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Follow directions for graham cracker crust from package.
Press into an 8" - 9.5" pie pan. Bake for 10 minutes. Cool for at least 30 minutes.
Key Lime Filling
Preheat oven to 350F
Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared cooled graham cracker crust and bake for 10 minutes.
Let pie cool slightly before chilling. Chill for at least 3 hours.
Whipped Cream Topping
Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.