Celebrity chef Alex Guarnaschelli has perfected the art of comfort desserts — and her Key Lime Pie is a testament to her culinary elegance. With a crisp, buttery graham cracker crust and a luscious lime filling, this pie captures the perfect balance of tart, creamy, and sweet.
The addition of sour cream and aromatic spices like cinnamon and ginger give this classic recipe an elevated twist, while fresh lime juice brings a refreshing zing that feels like sunshine in every bite. Whether for summer entertaining or a holiday table, this dessert is timeless and effortlessly impressive.
Why Everyone Will Love This Recipe
- A balance of creamy and tangy: The sour cream and sweetened condensed milk create a silky texture with just the right tartness.
- Simple yet sophisticated: Straightforward ingredients with Alex’s professional touch.
- Perfectly spiced crust: Cinnamon and ginger elevate the graham cracker base.
- Make-ahead dessert: Chill and serve when ready — ideal for entertaining.
Ingredients
For the Crust
- 1½ cups finely ground graham cracker crumbs (about 10 sheets)
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ cup unsalted butter, melted, plus more for greasing the pie plate
For the Filling
- 2 cups sweetened condensed milk (from two 14-oz cans)
- ½ cup sour cream
- 2 tbsp grated lime zest, plus ¾ cup fresh lime juice (from about 6 limes)
For the Topping
- ½ cup heavy whipping cream
- Additional lime zest and lime slices, for garnish
How to Make Alex Guarnaschelli Key Lime Pie
- Preheat the oven to 350°F (175°C). Lightly brush a 9-inch pie plate with melted butter.
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, ginger, and melted butter. Stir until the texture resembles wet sand. Press the mixture evenly into the bottom and sides of the pie plate using the bottom of a cup.
- Bake for 10–12 minutes, until the crust is firm and golden brown. Remove from the oven and let cool slightly for about 10 minutes.
- In a large bowl, gently whisk together sweetened condensed milk, sour cream, lime zest, and lime juice until smooth. Avoid overmixing to keep the filling silky.
- Pour the mixture into the cooled crust and spread evenly.
- Place the pie on a baking sheet and bake at 350°F for 20–22 minutes, or until the filling is just set but still slightly wobbly in the center.
- Remove from the oven and cool on a wire rack for 1 hour. Then refrigerate uncovered for at least 4 hours (or up to 12 hours) until fully chilled and firm.
- In a medium bowl, use an electric mixer to beat the heavy cream on medium-high speed until stiff peaks form (about 2–3 minutes).
- Slice the chilled pie and top each piece with a dollop of whipped cream. Garnish with fresh lime zest and lime slices for a beautiful, refreshing finish.
How to Store
Keep the pie covered and chilled for up to 3 days. The texture of the filling may change when frozen — enjoy fresh for the best flavor and consistency.
Frequently Asked Questions
Can I use bottled lime juice?
Fresh lime juice is highly recommended for the best flavor, but bottled key lime juice can work in a pinch.
What’s the difference between key lime pie and regular lime pie?
Key limes are smaller, more aromatic, and slightly more tart than Persian limes. They create a distinct tang and fragrance that defines traditional key lime pie.
Can I make this pie ahead of time?
Yes! Prepare and refrigerate the pie up to 12 hours in advance. Add whipped cream just before serving.
Why add sour cream to the filling?
The sour cream balances the sweetness of condensed milk and adds a luxurious creaminess to the filling.
How do I know when the pie is done baking?
The edges should look set, but the center should still jiggle slightly — it will firm up perfectly as it cools.
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