This classic key lime pie is the perfect balance of sweet and tangy flavors. Made with a vanilla wafer crust and a rich, velvety lime filling, it’s a refreshing dessert that’s surprisingly simple to make.

This simple key lime pie in a vanilla wafer crust delivers a bright citrus flavor and creamy texture in every bite. Whether you’re serving it at a summer barbecue, holiday gathering, or family dinner, this homemade key lime pie is guaranteed to impress.

Recipe

Key Lime Filling

2, 14 oz cans sweetened condensed milk
1/2 cup light sour cream
3/4 cup key lime juice
Zest from 2 regular limes or 4 key limes
3 egg yolks
1- 2 drops green food coloring

Cookie Crust

1 ½ cups finely crushed vanilla wafers (35 cookies)
1/4 cup butter, melted

Directions

Crust

1. Heat oven to 350°F.

2. In medium bowl, stir crushed cookie crumbs and melted butter until blended and crumbly. Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired.

3. Press remaining mixture firmly and evenly against bottom and side of a 9″ pie plate.

4. Bake about 10 minutes or until light brown; cool on cooling rack. Set aside.

Key Lime Filling

1. In a medium mixing bowl, whisk together sweetened condensed milk, sour cream, lime juice, lime zest and food coloring until well blended. Warning sweetened condensed milk is super sticky!

2. Pour into prepared graham cracker crust and bake for 10 minutes.

3. Let cool. Then refigerate.

It can be topped with your favorite whipping cream. Because it is usually just 2 of us eating it over a few days, we just use the whipped cream in a can and add it a slice at a time. It’s a sacrilege I know but that’s what works for us.