My Mom’s Key Lime Pie

My Mom’s Key Lime Pie has a great backstory. Back in the 1980s, she and my dad went to dinner at an old Austin restaurant and, for dessert, ordered Key Lime Pie. As they ate, they both agreed it was the best Key Lime Pie they’d ever had.

So the next day, my mom called the restaurant and asked for the recipe. The restaurant declined to give it out, but said the recipe was once featured in a cooking magazine. With two toddlers in tow, my mom tracked down that magazine at the Austin Public Library and quickly scribbled down a shorthand version in the back of her Joy of Cooking cookbook.

The binding of her old cookbook fell apart, but I saved the back page and have been making my version of that Key Lime Pie for years. I can’t wait for you to try it. And while I don’t want to totally oversell it, multiple friends have said this pie is literally “the best pie they have ever had.” I know my mom agrees! Would love to hear what you think, too!

Looking for some other pie recipes? Check out our Coconut Cream Pie, Bourbon PecanClassic PumpkinDutch Apple, or Peach & Blueberry. So many to choose from! Hope you enjoy!

My Mom’s Key Lime Pie





  • 3 Tablespoons (27 g) corn starch
  • 1 cup (250 ml) heavy whipping cream
  • 1 cup (222 g) sugar or (192 g) cane sugar-stevia mix
  • 1/3 cup (75 ml) fresh lime juice
  • 1 tablespoon (2 g) finely grated lime zest
  • 1/4 cup (57 g) unsalted butter
  • 1 cup (227 g) sour cream


Stabilized Whipped Cream Topping:

  • 1 cup (250 ml) heavy whipping cream
  • 1/4 cup (48 g) sugar
  • 2 teaspoons (6 g) vanilla extract
  • 3/4 cup (170 g) sour cream


  1. In a medium saucepan, whisk together corn starch and heavy cream until completely smooth. Add sugar and whisk again. Add lime juice and lime zest and whisk again. Add butter and bring mixture to boil over medium-high heat, stirring frequently. Boil for about 1 minute, stirring constantly. Reduce heat to medium-low and simmer for 5 minutes, until mixture is thick. Cool to room temperature. Fold in sour cream.
  2. For topping, in a small bowl, beat whipping cream for 2 minutes on high. Add sugar and vanilla; beat again until firm. Fold in sour cream.
  3. Pour lime filling into fully-cooked and fully-cooled pie crust. Spread whipped cream topping over lime filling. Cover carefully with plastic wrap or a cake dome, and refrigerate 4 hours before serving. Garnish with a thin slice of lime if desired.


Make-Ahead Tips:

  • The filing can be made two days ahead. Cool lime filling to room temp, fold in sour cream, and store in an air-tight container in the refrigerator.
  • The whipped cream topping can be made one day ahead. Store in an air-tight container in the refrigerator.
  • The crust can be made one day ahead. Cool completely and wrap in plastic overnight.
  • The entire pie can be made and assembled up to 24 hours in advance. Carefully cover with plastic wrap or a cake dome and store in the refrigerator.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!

Share With A Friend


Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


Watch & Cook With Me!

2 Responses

  1. Dad & Bec just made this pie. Decided to use the Graham Crackers (Digestives Biscuits down here) as the Base – too much effort to organize the pastry base. We had our own limes.

    It was excellent. Adding the Sour Cream to the whipped cream topping was amazing. Took it from too sweet to a smooth cream topping.

    Very impressed

    1. Hi! Thanks for the note! So glad to hear that you enjoyed the pie and love the modification for a digestives crust. The sour cream and whipped cream topping is delicious with fresh fruit, too, if you’re needing a really quick dessert! The sour cream is so surprising with vanilla. Stay tuned for more new recipes soon. Hugs, Marie

Leave a Reply

Your email address will not be published. Required fields are marked *

Marie Saba

From My Kitchen To Yours