Key Lime Pie

Tangy, creamy, and almost too easy — a no-fuss custard pie that tastes like a tropical getaway in a graham crust.

Ingredients

1 Keebler Ready Crust graham pie crust, 10-inch (255 g)
2 cans sweetened condensed milk, 14 oz each (794 g)
2 large egg yolks (34 g)
1/2 cup sour cream, preferably full-fat (115 g)
- Full-fat Greek yogurt — 1:1 Tangier and a little lighter; lower calorie
- Crème fraîche — 1:1 Richer and silkier; higher calorie
3/4 cup key lime juice (180 g)
- Regular lime juice — 1:1 Per the recipe; slightly less floral and a touch less tart
Zest from 1 lime (6 g)

Preheat oven to 350°F (175°C).
In a large bowl, whisk the sweetened condensed milk and egg yolks together until smooth.
Whisk in the sour cream, key lime juice, and lime zest until the filling is completely smooth.
Pour the filling into the graham crust and spread it level.
Bake for about 15 minutes, until the filling is just set — the center should jiggle slightly but no longer look wet.
Cool to room temperature, then refrigerate at least 3 hours (overnight is best) until fully chilled and firm.
Slice and serve cold.

Don't overbake — pull the pie while the center still has a slight jiggle. It firms up as it chills, and overbaking can crack the surface.
Chill at least 3 hours, ideally overnight, before slicing for clean, fully set slices.

Nutrition estimated from ingredients · Per serving (based on 8 servings)

Conservative ~8% moisture loss for a short-baked custard pie. 8 servings at ~159 g each.