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!
Keyword key lime pie
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
1 1/2cupsgraham crackers
2cans sweetened condensed milk
3/4cupkey lime juicefresh squeezed or store bought
Zest of 1 limedivided
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!!