Florida Key Lime Cream Pie

Key Lime Cream Pie | Sweet and tangy key lime filling, nestled in an almond graham cracker crust and topped with a generous helping of fresh whipped cream - the perfect Florida pie!
Course Dessert
Cuisine American
Keyword key lime pie
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 512kcal
Author Erica


  • 1 1/2 cups graham crackers
  • 1/2 cup whole almonds
  • 1/4 cup granulated sugar
  • 4 Tablespoons cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter browned
  • 2 cans sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup key lime juice fresh squeezed or store bought
  • Zest of 1 lime divided
  • 2 cups heavy cream
  • 1/4 cup powdered sugar


  • Preheat oven to 350 degrees F. Butter an 8- or 9-inch springform pan and set aside.
  • In a food processor, combine graham cracker crumbs, almonds, sugar, cinnamon, and salt. Pulse to fine crumbs. Add melted brown butter and stir with a fork until combined. Pour crumbs into prepared pan and, using your fingers, press mixture evenly onto bottom and up the side about 1-inch.
  • Bake crust for 15 minutes. Remove from oven and allow to cool completely.
  • In a medium bowl, combine sweetened condensed milk, sour cream, lime juice, and 1 Tablespoon of lime zest. Mix well and pour into graham cracker crust.
  • Bake 10-15 minutes at 350 degrees, not allowing the pie to brown. Turn off heat, crack oven door open, and allow pie to cool inside for 30 minutes before removing. Cool completely on countertop, then refrigerate at least 1 hour.
  • In a clean bowl, whip cream and powdered sugar together to soft peaks. Spread on top of pie, garnish with remaining zest and lime wedges. Slice up and enjoy!!


Calories: 512kcal | Carbohydrates: 32g | Protein: 4g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 119mg | Sodium: 438mg | Potassium: 201mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1340IU | Vitamin C: 7.4mg | Calcium: 138mg | Iron: 1.4mg