The original name for this pie was Key Lime Pie Without Egg Yolks. Since posting, I’ve made a couple of other Key lime pies without eggs, so from here on out this recipe will be called Sour Cream Key Lime Pie. It also happens to be the easiest Key lime pie and probably the one I make most often
Smooth and Tart
This is a basic Key lime pie, but sour cream stands in for the egg yolks making the pie a little more tart and even a bit smoother. I wasn’t convinced this pie would not turn out the first time I made it and was pleasantly surprised. You’ll find that after you bake it for 5 or 6 minutes, it comes out of the oven looking almost exactly the same as when you put it in. After cooling and chilling, it becomes stiff but still creamy.
Sour Cream Key Lime Pie & Gingersnap Crust
The pie can be made with any kind of crust, but one I particularly like is a gingersnap crust, which I’ve included with the recipe. I got it from Martha Stewart, and it’s one of my favorites, though it changes depending on the brand of cookies used. That is, the crust will be a little different if you use homemade gingersnaps vs. Nabisco or Stauffer’s brand. The crust in the photo was made with Stauffer’s, and I think I used around 32 cookies.
More Recipes — Mostly with Gingersnaps
Key Lime Pie
- 1 9 inch pie crust baked (I like a gingersnap crust below)
- 1 can 14 oz of sweetened condensed milk
- 1/4 cup sour cream regular (lite might not work well)
- 6 tablespoons fresh lime juice or Nellie’s Key Lime Juice
- 1 tablespoon lime zest, halve it if you like a less tart pie
Whipped Cream Topping
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon of vanilla extract
- 1 3/4 cup Gingersnap crumbs
- 1/4 cup dark brown sugar
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
- 4 tablespoons melted butter
- Preheat the oven to 350 degrees F.
- Whisk together condensed milk, sour cream, lime juice and lime zest. Pour the mixture into the baked pie crust, then bake for 5 to 8 minutes. The filling should not brown. in fact, it won’t look like it did anything!
- Remove from oven and let cool for about an hour at room temperature. Chill for at least 4 hours before serving.
- At some point during the chill time, prepare the whipped cream. Whip the whipping cream until stiff peaks just start to form, then beat in the sugar and vanilla. Pipe the whipping cream decoratively around the edges.
- Gingersnap Crust: Mix together all ingredients. Press into a very well greased pie dish and freeze for 10 minutes. From freezer, bake 10 minute at 350. Let cool before filling and baking again.