If you’re craving a pie that’s bursting with tangy, creamy goodness and just the right amount of sweetness, you’re in for a treat with this Sour Cream Key Lime Pie Recipe. It perfectly balances the tartness of fresh key limes with the smooth richness of sour cream and sweetened condensed milk, all nestled in a crisp graham cracker crust. This pie is a refreshing dessert that feels like a slice of sunshine, making it an absolute must-have for warm days or whenever you want to brighten up your dessert table.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are simple, yet essential, each playing a crucial role in creating that luscious flavor and smooth texture you’ll love in this pie. From the bright zest of key limes to the creamy tang of sour cream, every component works together harmoniously.
- Sweetened condensed milk (1 14-oz can): Adds rich sweetness and creamy texture that’s key to the pie’s decadent filling.
- Fresh key lime zest (1 Tbsp): Provides aromatic oils that give the pie its distinctive zingy flavor.
- Key lime juice (½ cup): The star ingredient for that tart, refreshing citrus taste that makes this pie unforgettable.
- Egg yolks (3): These help to thicken the filling and add a silky, custard-like consistency.
- Sour cream (¼ cup): Brings a subtle tang and velvety smoothness that balances the sweetness.
- Graham cracker crust (1 9-inch): The crunchy base that adds texture and a hint of sweetness to complement the filling.
How to Make Sour Cream Key Lime Pie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350ºF. Using a store-bought graham cracker crust makes this recipe even simpler without sacrificing any flavor. Having the oven ready ensures your pie will bake evenly and come out perfectly set.
Step 2: Mix the Filling
In a mixing bowl, whisk together the sweetened condensed milk, fresh key lime zest, key lime juice, egg yolks, and sour cream until the mixture is smooth and well combined. The zesty lime zest and juice blend beautifully with the creamy elements, creating a silky filling that’s bursting with flavor.
Step 3: Fill the Crust
Pour your luscious filling into the prepared graham cracker crust. The crust is ready to cradle all that creamy goodness, so make sure it’s evenly spread and feels snug in the pan.
Step 4: Bake to Perfection
Bake the pie in the preheated oven for 20 to 25 minutes. You want the filling to set but still have a slight jiggle in the center—that’s when it’s perfectly creamy. After baking, allow the pie to cool completely before transferring it to the fridge.
Step 5: Chill and Serve
Refrigerate the pie for at least 2 hours to let the flavors meld and the filling fully set. Chilling is key to achieving that classic texture that makes the Sour Cream Key Lime Pie Recipe such a crowd-pleaser.
How to Serve Sour Cream Key Lime Pie Recipe
Garnishes
A dollop of fresh whipped cream or a swirl of cool whip adds a cloud-like touch that contrasts the tangy filling perfectly. For an extra flair, sprinkle some additional lime zest or place thin lime slices on top to make it look as delightful as it tastes.
Side Dishes
This key lime pie pairs wonderfully with a fresh fruit salad or a scoop of coconut sorbet to keep those tropical vibes going. If you prefer something simple, a hot cup of coffee or a light herbal tea complements the pie’s zesty sweetness beautifully.
Creative Ways to Present
For parties or casual dinners, slice the pie into mini tartlets using a muffin tin to make individual servings that are both charming and convenient. Alternatively, layer the filling in clear glasses with crushed graham crackers and whipped cream to create eye-catching key lime parfaits.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and maintain its creamy texture for up to 3 days, making it perfect for enjoying over a couple of days.
Freezing
You can freeze this pie if you want to prepare it ahead or save leftovers. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. When properly sealed, it can last up to 1 month in the freezer. Just thaw it overnight in the fridge before serving.
Reheating
This pie is best enjoyed chilled, so reheating is not necessary. If you want a softer texture after freezing, just let it sit at room temperature for 15-20 minutes before serving to take the chill off without warming it too much.
FAQs
Can I use regular lime instead of key limes?
Yes! While key limes have a unique flavor, regular limes make a fine substitute and will still deliver a bright citrus punch in this Sour Cream Key Lime Pie Recipe.
Is it safe to use raw egg yolks in this recipe?
The pie is baked, which cooks the egg yolks thoroughly, so you don’t need to worry about raw eggs. Just be sure to bake it for the full time recommended to ensure safety.
Can I make the crust from scratch?
Absolutely! A homemade graham cracker crust made with crushed crackers, butter, and sugar provides a deliciously fresh base, but store-bought crusts work just as well if you’re short on time.
How long should I chill the pie?
At least 2 hours in the refrigerator is ideal to let the filling set and flavors deepen. Overnight chilling works even better and makes slicing easier.
What’s the difference between this and classic key lime pie?
This Sour Cream Key Lime Pie Recipe adds sour cream to the filling, which gives it a slight tang and creamier texture compared to the traditionally heavier custard-style pies.
Final Thoughts
Give this Sour Cream Key Lime Pie Recipe a try and you’ll be rewarded with a beautifully balanced dessert that’s both tangy and sweet, creamy yet refreshing. It’s the kind of pie that brings joy with every bite and turns any gathering into a special occasion. Trust me, once you taste it, this will be your go-to recipe for a delightful citrus treat!
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Sour Cream Key Lime Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Sour Cream Key Lime Pie features a tangy and creamy filling made with fresh key lime juice and zest, balanced by the smooth richness of sour cream and sweetened condensed milk. Set in a crisp graham cracker crust, this classic dessert is baked to perfection and chilled to achieve a refreshing, velvety texture. Perfect for summer gatherings or any time you crave a zesty, creamy treat.
Ingredients
Filling
- 1 (14-oz) can sweetened condensed milk
- 1 Tbsp fresh key lime zest
- ½ cup key lime juice
- 3 egg yolks
- ¼ cup sour cream
Crust
- 1 (9-inch) graham cracker crust (store-bought is fine)
Instructions
- Preheat the oven. Set your oven temperature to 350ºF (175ºC) to prepare for baking the pie.
- Prepare the filling. In a mixing bowl, whisk together the sweetened condensed milk, fresh key lime zest, key lime juice, egg yolks, and sour cream until fully combined and smooth.
- Assemble the pie. Pour the lime filling mixture into the prepared graham cracker crust, spreading it evenly.
- Bake the pie. Place the pie in the preheated oven and bake for 20 to 25 minutes. The filling should be set but still slightly jiggly in the center.
- Cool and chill. Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to allow the pie to firm up completely before serving.
- Serve with toppings. Just before serving, top the pie with freshly whipped cream or cool whip for added creaminess and decoration.
Notes
- Use fresh key limes if possible for the best authentic flavor; bottled lime juice can be used as a substitute but may alter the taste.
- Ensure not to overbake the pie to avoid cracking or a dry filling; it should still have a slight jiggle when done.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Garnish with lime slices or zest for an attractive presentation.
