Key Lime Pie

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Mr. Lou's Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (132)

RECIPE
COMMENTS & REVIEWS(132)

Cook Time:
35 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 2 min
Cook: 35 min
Total:: 52 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Directions

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Frozen Key Lime Pie

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Key Lime Pie
Sean Boston, MA 01-10-2010
Flag

Tasty pie, but ditch the topping
Rated: 4 stars out of 5

The recipe is simple and produces a pretty tasty pie. Even the most novice of home cooks should be able to tackle this and... find success. That said, I would not recommend using the topping in this recipe. After whipping the powder sugar and sour cream together, I took a taste and decided I'd rather wash it down the drain. The pie was perfectly delectable on its own. Read more
recipe Key Lime Pie
connor Tampa, FL 01-05-2010
Flag

Best Pie Ever
Rated: 5 stars out of 5

Even though it not a popolar type of pie this is the best pie i have ever tasted
recipe Key Lime Pie
Betty Hartland, WI 01-02-2010
Flag

Looked at reviews
Rated: 5 stars out of 5

I've learned to read the reviews on recipes, and this one proved invaluable. First, it doesn't reflect in the recipe to use... a deep dish 9" pie pan, so the regular 9" ones, I had, just didn't work. Waaaay too much crust and there would of been no room for filling. So, I used my 10" pie pan, and it worked. Also, just bake for 15 minutes for the crust, or it will burn. I used 3/4 cup of key lime juice (all of the bag of the small key limes), and kept it in oven for 20 minutes instead of 15. No jiggle and it turned out delicious. Was skeptical of the sour cream topping I put on about 5 hours later, but it was perfect! Thanks for the recipe, Emeril, and thank you all reviewers for your comments. Will most definitely make again.Read more
recipe Key Lime Pie
Janis Aguanga, CA 01-01-2010
Flag

Key Lime Sensation!
Rated: 5 stars out of 5

It's not often people fight over dessert, but this one caused a melee at the table. It followed a Cajun New Year's Eve... dinner (Hoppin' John, collards, and cornbread), so I wanted something more on the light, tart side. Easy to prepare and serve. Thank you, reviewers, for the suggestion to juice the limes with a garlic press! It made a very long and tedious job a snap. Followed the recipe exactly except for the topping. Then I just whipped cream with powdered sugar and plopped a bit on each serving, along with a thin slice of lime. Pretty, easy, SENSATIONAL!Read more
recipe Key Lime Pie
Ramon Culver City, CA 12-28-2009
Flag

Simple and delicious!
Rated: 5 stars out of 5

This recipe is simple and delicious! I used bottled key lime juice and a pre-made graham cracker crust, and it turned out... great. Next time I'll make the crust using this recipe (I was in a time crunch this time). I also doubled the amount of powdered sugar in the topping, and used lemon zest instead of lime zest, since that's all I had on hand. The extra sugar increased the contrast between the tart key lime filling and the sweet topping, and the lemon zest provided a nice different citrus note. I've made numerous key lime pies, but this will be my go-to recipe from now on!Read more
recipe Key Lime Pie
Elizabeth White Plains, MD 12-23-2009
Flag

The Perfect Pie
Rated: 5 stars out of 5

It turned out perfectly! I used a store bought graham cracker crust, extended the cooking time to 25 minutes, and used six... key limes to make 3/4 cup of lime juice. It also has a much better texture staraight out of the freezer. It was very easy, I'd give this recipe a 5 out of 5!Read more