Hi, everyone! I’ve been in Florida this weekend with all of my extended family, spending time together, having big Italian dinners, and sharing memories of our grandpa – our Pop Pop. He was famous for his key lime pie – since I was little, I can remember standing at the counter with him, watching and learning as he cooked and baked. This pie was always my favorite… I made three pies last night for my family in his honor (22 of us!), and we all reminisced. It’s delicious, refreshing, and most importantly, it’s something that brings us all together and makes us think of our beloved Pop Pop.
As for this recipe, it’s a truly delicious key lime pie. Florida-style, filled with lime zest and juice, it’s refreshingly tart and sweet.
A key lime pie isn’t a real key lime pie without some whipped cream, so I made a batch of that too to dollop on top of each slice. In this whipped cream batch I added less sugar than usual to balance the tart flavor of the pie with a neutral, fluffy whipped cream.
For a garnish, try thinly slicing a lime, cutting that piece in two, and making small divots in the center of each side – fitting them together like a puzzle piece in a t-shape. It adds a bit of excitement and flourish to an otherwise boring-looking pie.
Enjoy this recipe, make it with family, and share it with those you love.
Pop Pop’s Famous Key Lime Pie
Prep time: 20 minutes
Cook time: 18 total minutes in the oven, 3 hours chill time
Yield: 1 key lime pie and graham cracker crust
- 1 1/2 cups crushed graham crackers
- 1/2 cup sugar
- 6 tablespoons butter (melted)
- 2 cans sweetened condensed milk
- 1/2 cup sour cream (I used light)
- 3/4 cup pure lime juice
- Zest from 2 limes
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- Preheat your oven to 375*F, and in a medium bowl, stir together the graham crackers, sugar, and butter until combined. Press the mixture into a pie pan and bake for 8 minutes. Let it cool to room temperature before the next step.
- Switch the oven temperature to 350*F. In a large bowl, whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest.
- Pour this mixture into the prepared pie crust, and bake for 10 minutes. Let it cool for 10 minutes before placing it in the freezer to chill for a minimum of 3 hours.
- While it’s chilling, place a metal stand mixer bowl in the freezer with your whisk attachment for 30 minutes, to chill them.
- Once chilled, whip the heavy whipping cream, powdered sugar, and vanilla on high speed for about 5 minutes, or until it forms stiff peaks. Pop it in the fridge until you’re ready to serve the pie, then garnish each piece with a dink, and enjoy!