Mile High Key Lime Pie


For the crust

  • 2 cups of graham cracker crumbs
  • 3 tablespoons of sugar
  • 1 stick of butter melted

For the pie

  • 3 cans of condensed milk
  • 16 ounces sour cream
  • 1 cup key lime juice I used Aunt Nellie
  • 2/3 cup lemon juice
  • 5 egg yolks
  • 1 teaspoon vanilla bean paste

For the topping

  • 2 cups heavy whipping cream
  • 4 tablespoons sugar
  • 2-3 keylimes


  1. Preheat oven to 350
  2. Mix graham crumbs, sugar, and melted butter in a bowl. Press to bottom and sides of a spring form pan.
  3. Add all pie ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low until combined
  4. Pour pie mix into prepared pan and bake for 45-50 minutes
  5. Cool completely and refrigerate uncovered at least 4 hours or overnight
  6. Add cream and sugar to the bowl of a stand mixer fitted with whisk attachment
  7. Whip on medium high until stiff peaks appear (6-8 minutes)
  8. Spread over top of pie and top with lime zest