Key Lime Pie – Celebrating Pi Day


Today is Pi Day! Mathematicians everywhere are celebrating the magical number used in many abdjslsdienkdlkd…. I start to zone out as soon as math is brought into anything. But pie… I can get on board with. So that is how I will be celebrating my 3/14. With my co-workers, who will also be bringing pies to work. Any excuse to eat in excess, right?


My mom shared this key lime pie recipe with me and it’s so simple. I made it this past weekend for the family and was pleasantly surprised at how quick it came together. I don’t think I’ve ever seen my brother Joe get seconds of pie and I’ve certainly never seen my dad ask for the very last piece. He’s never been much for sweets (unless it was a ding-do

If you decided to make this, make sure you have enough key limes. It takes about 20 of those little guys to get that ¾ cup of juice. Also, I found that using a garlic press was the quickest and easiest way to get them juiced. Happy Pi Day!

For the crust:
6 tablespoons unsalted butter, melted
10 graham crackers ( or 1 ½ cups cookie crumbs)
2 tablespoons sugar
⅛ teaspoon salt

For the filling:
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
2 teaspoons grated lime zest

For the topping:

½ cup heavy whipping cream
half a vanilla bean, seeds scraped out
½ teaspoon vanilla extract
sugar, as desired
lime wedges and zest as desired


Preheat oven to 350 degrees F. Crush graham cracker crumbs or pulse in a food processor until finely ground. Mix together with melted butter, sugar, and salt until all the crumbs are evenly coated. Press into a 9-9 ½ inch pie plate keeping an even thickness along the bottoms and up the sides. Place in the oven and bake about 10 minutes, keeping a close eye. Don’t let the top edges brown too much as it will bake additional time with the pie filling.

In a medium bowl, combine lime juice, zest, condensed milk, and sour cream. Mix well. Pour into the prepared crust. Bake for 5-8 minutes. Tiny pinhole bubbles will begin to form on the surface of the pie. Don’t let it brown. Remove from oven and cool on racks. Chill thoroughly in the refrigerator before serving.

Beat heavy whipping cream, vanilla seeds, extract, and sugar until soft peaks form. Garnish pie just before serving.


Source: Crust adapted from Smitten’s Smore Pie, Filling from All Recipes