On our last road trip, we made it our mission to find Key Lime Pie in Key West. We tried several different kinds, but just two of them really stood out.
Those tiny key limes made it all the way back to New Jersey! A key lime tart, topped with whipped cream, was delivered to the table, and it was just the right amount of sweet. Ultimately, it’s so simple to make!
View the dish plan for more information.
- 15 graham crackers
- 2 1/2 cups of sweetened condensed milk
- 3/4 cup of lime juice
- 3/4 cup of cold heavy whipping cream
- 2/3 cup of sour cream
- 6 tablespoons of melted butter
- 1 tablespoon of lime zest
- Turn oven temperature up to 350 degrees. The graham crackers should be finely crushed in a food processor.
- Achieve the consistency of wet sand by combining it with melted butter. The graham cracker mixture should be pressed into a tart ring of 10 inches in diameter (a 9-inch ring could also work, but you might have filling leftover, which you can bake in ramekins to make simple, wonderful lime custard!).
- Put the crust in the oven for 7 minutes, then take it out and leave it aside to cool.
- Condensed milk, sour cream, lime juice, and lime zest can be mixed together while waiting.
- To make the filling, pour it into the prepared tart shell and bake for another 5 to 8 minutes, or until set (not browned). Allow the pie to cool to room temperature.
- Create soft peaks in the cream by whipping it.
- Whip the cream and spread it atop the pie.