Today I'm sharing a recipe my sister is known for: Key lime pie! She's made it a few times for family gatherings and we all LOVE it. This pie requires a bit of planning ahead, but is really quite easy to make.

Here's my attempt at describing the deliciousness that is this pie: A creamy filling with a punch of tart lime flavor, balanced with a sweet, crispy crust and topped with light and fluffy whipped cream. It's oh-so-good!

Easy Key Lime Pie Recipe

I have to say that chilled pies are probably my favorite type of pie. I mean, I can't wait until raspberry season to make my creamy raspberry pie. And this eclair pie always leaves me wanting seconds.

We had key lime pie at Thanksgiving, but I'm thinking it's a perfect spring or summer pie. The citrus flavors in a chilled pie spell out the perfect treat at the end of a warm day.

There are only three ingredients for the filling part of the pie. Three! Add a crust and some whipped cream and you've got yourself this fabulous pie.

Easy Key Lime Pie Recipe

My sister is known in our family for this recipe. She found it via Your Homebased Mom

Click Here to Print Key Lime Pie Recipe

Ingredients

Graham Cracker Crust:
1 sleeve graham crackers, crushed
1/4 c. sugar
6 T. butter, melted

Filling:
2 (14 oz) cans sweetened condensed milk
1/2 c. sour cream
3/4 c. key lime juice

Topping:
Whipped cream
Lime zest

Directions

1. Crush crackers, mix in sugar and melted butter. Press into the bottom and sides of a pie pan. You can use as is.  OR for a crisper crust I like to bake it for 10 minutes at 350. Let cool before proceeding.

2. Mix condensed milk, sour cream and lime juice until smooth. Pour into graham cracker crust and bake at 350 for 10 minutes. Turn off oven and leave pie in oven for 30 minutes more. Chill several hours or overnight.

3. Top with whipped cream and lime zest.