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Key Lime State of Mind, photographed on white marble in the A More Perfect Supper kitchen

Key Lime State of Mind

Bright, creamy, and tart without being harsh, this is the one key lime pie worth keeping. A store-bought graham crust keeps it easy; fresh lime zest and a lightly sweetened whipped-cream finish make it taste finished rather than shortcut.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Servings: 1 Servings
Course: Desserts
Cuisine: Florida / American
Ingredients Method

Ingredients
  

Pie
  • 1 store-bought 9-inch graham cracker crust
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup bottled key lime juice (Nellie & Joe's or similar)
  • 2 tablespoons sour cream
  • 1 teaspoon finely grated lime zest plus more for garnish
  • 1/8 teaspoon fine salt
Whipped Cream
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F. Set the 9-inch graham cracker crust on a baking sheet and bake it for 5 minutes. Let it cool slightly while you mix the filling.
  2. Whisk together the 14-ounce can sweetened condensed milk, 4 egg yolks, 1/2 cup key lime juice, 2 tablespoons sour cream, 1 teaspoon lime zest, and 1/8 teaspoon salt until smooth and slightly thickened.
  3. Pour the filling into the warm crust and smooth the top. Bake at 350°F for 15 to 18 minutes, until the outer 1 to 2 inches are set and the center still has a slight jiggle.
  4. Cool the pie on a wire rack for 30 minutes, then refrigerate at least 4 hours, preferably overnight, until completely cold and firm.
  5. Just before serving, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft-to-medium peaks form. Spoon or pipe over the chilled pie and finish with a little fresh lime zest.