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The Best Key Lime Pie

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“This is a great recipe I found on Allrecipes.com 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!!!”
READY IN:
18mins
SERVES:
8
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees (175 celsius).
  2. In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
  3. Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
  4. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

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