The Best Key Lime Pie

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"This is a great recipe I found on by Ann Richardson. One of the easiest and best key lime pies I've ever made! Since I live in Costa Rica, key limes or sour cream aren't easy to come by. I substitute Natilla (a type of creme fraiche) for the sour cream and Mandarinas (a very sour mandarin-type orange) for the limes. I don't know if it's the heat and humidity here, but I have to bake it for 10-12 minutes to get the pinhole bubbles. But I've left the recipe as Ann wrote it, in case that's what it takes in more moderate weather... Sometimes, I'll add a topping made with natilla, a bit of mandarina juice, and powdered sugar. It is quite tasty! Prep time includes time to zest and juice the limes. Thanks, Ann!!!"

Original is 8 servings


  • Serving Size: 1 (138.4 g)
  • Calories 100.3
  • Total Fat - 4.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 20.7 mg
  • Sodium - 340.7 mg
  • Total Carbohydrate - 8.7 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.8 g
  • Protein - 6.7 g
  • Calcium - 129.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees (175 celsius).

Step 2

In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.

Step 3

Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!

Step 4

Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.


No special items needed.

2 Reviews


This was awesome! I used Nellie and Joe's Famous Key West Lime juice and regular lime zest. I had 2 cans, 28 oz, not 3 cups, of sweetened condensed milk and it turned out great.


review by:
(21 Jul 2023)


The final product came out spectacularly! I had issues with the amount of ingredients and how long to bake. I discovered that a can of condensed milk is sold by weight, not volume. So, 3 cups equals about 2 1/2 cans. I didn't have a 3rd can, so I finished the missing milk with coconut cream (not coconut milk). That was one of the preferred substitutes according to several websites. It ended up to be enough filling for a very full graham cracker pie shell, as well as two custard cups. I took the small "crustless pies" out after 10 minutes, but at that time, the pie itself did not have the pin prick bubbles as instructed and the center was not warm. I kept the pie in for about 15 more minutes before it seemed done. I was worried. But, my family all loved it and so did I! I really liked that there were no eggs required. And the coconut cream did add a very faint whisper of coconut.


review by:
(24 Jul 2022)

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