Mom’s Key Lime Pie

Literally, this is my mama’s recipe, and it is one of my favorite desserts ever! I cannot go a summer without having some of this pie. Luckily there’s going to be one of these bad boys waiting for me when I get back from the beach, which will make going back to work after vacation at least a tiny bit easier.


1 ½ cups graham cracker crumbs
½ cup granulated sugar
4 tbsp butter, melted
2 (14 oz.) cans sweetened condensed milk
1 cup key lime juice
2 eggs
1 cup sour cream
4 tbsp powdered sugar
2 tbsp lime zest


Preheat the oven to 350°.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands.  Press the mixture firmly into a 10-inch pie pan and bake until brown, about 15 minutes.  Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325°.

In a separate bowl, combine the condensed milk, lime juice, eggs, and 1 tbsp lime zest.  Whisk until well-blended and pour the filling into the cooled pie shell.  Bake for 15 minutes and then allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream, powdered sugar, and the rest of the lime zest. Spread the mixture over the top of the pie using a spatula.  Put the pie back in the refrigerator for 2-3 hours and then serve chilled.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

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