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

Ingredients

Crust:

 

Filling:

  • 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

Instructions

  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.

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Welcome!

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!

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Marie Saba

From My Kitchen To Yours