Photo by Kelly Cordes
Photo by Kelly Cordes


My son Mason has perfected making pies. He's the holiday pie maker. For Easter, he made us two delicious pies: a homemade banana cream pie and an amazing Key Lime Cream pie; both were spectacular, but the lime was such a unique flavor and texture, we just had to share the recipe. We were all so full that we didn't even GET to the banana cream until late last night...but it was amazing as well. I don't know how he turned into such a great pie maker but if you can make this like Mason, you might have a new career path coming your way.



  • 1 9 inch prepared graham cracker crust
  • 3 cups sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup key lime juice
  • 1 tablespoon grated lime zest


Prehead oven to 350. In a medium bowl, combine condensed milk, sour cream, lime juice and lime rind.  Mix well and pour into graham cracker crust.

Bake in a preheated oven for 5-10 minutes, until you see the tiny pinhole bubbles burst on the surface off the pie.

DO NOT BROWN. Once you see the pinhole bubbles bursting, chill the pie thoroughly before serving. Garnish with lime slices and whipped cream if you want...but we didn't add the whip. It was mighty fine without the extra calories.

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