Key Lime pie is a favorite just about anywhere, especially down south. We love the tanginess and tartness of this pie. It just screams summertime to me! However, the classic gets just a twist here into a Southern Lemon Lime version.
Ironically, it took me awhile to become a lover of Key Lime Pie. Maybe it was the incredible tartness that makes you pucker up like a fish after one bite? My sweet tooth cried out for a more enjoyable adaptation to this classic. How about a little lightness to the tartness with some sour cream, maybe?
Key Lime Pie Components
Your standard components of a traditional Key Lime Pie are:
- Graham Cracker Crust
- Key Lime Juice- fresh or (Nellie and Joes) Delicious BTW…
- Egg yolks
- Sweetened Condensed Milk
This version follows closely however with a few twists:
- Fresh Key Lime Juice
- Lemon Zest
- Sour Cream
My first profession experience with Key Lime Pie was working as a Pastry Assistant in Washington, D.C. at Black Salt Restaurant. As a crisp newbie right out of culinary school. Great place to start as they did some amazing platted desserts. One of the desserts on the menu was a individual Key Lime Pie with a Blueberry Compote. Absolutely traditional in every regard when it comes to that tart Key Lime Pie.
It was such a super seller, people loved it and I loved how the Pastry Chef paired the sweet blueberry compote with the tart pie. We used ring molds to make the individual desserts and they turned out perfect every time. I became a master at making them.
Till this day, every time I have Key Lime Pie, I think of those days back to the restaurant. So I guess you could say, this dessert has a special place in my heart.
Furthermore, I would do a great disservice if I didn’t mention to you we had the most amazing Key Lime Pie in Key Largo, FL at Mrs. Macs. Wow, it was super delicious and hit the spot after a long warm day in paradise! Not too tangy but that sweet graham cracker crust just brought it all home. My husband and I enjoyed every bite!
Southern Style Version
I believe the secret to this recipe is the sour cream. Not only does it make it super creamy, it really lightens up the recipe and softens the tang. The lemon is a great pairing with lime and all in all, its a real keeper.
I take a cheat from the grocery store in purchasing the crust to make it super fast and easy. Although, homemade graham cracker crusts are always an option and delicious.
Creamy and delicious are two words that come to mind after one bite of this pie. With a short trip into the oven it comes together super fast and easy.
Just Some Blueberries
Bringing it home I make a quick blueberry compote by cooking some blueberries with some sugar and lemon juice. Super easy and fast to take me back to the good ole days.
Not only is this a great component but it provides some beautiful color. A nice dollop of fresh whipped cream does the trick to complete a lightened twist on a super classic dessert.
Lemon Lime Pie-Southern Style might be a favorite of yours soon!Print
Lemon Lime Pie-Southern Style
A twist on a delicious classic that lightens the tang and brings in lemon for a fresh new look on a great dessert
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
Lemon Lime Pie
- 1 graham cracker crust (store bought)
- 14oz can sweetened condensed milk
- 1/4 cup fresh lime juice
- 1 tsp lemon (zested)
- 1 egg
- 1 1/2 cup sour cream
- fresh whipped cream
- 1 cup blueberries (frozen or fresh)
- 2 TBS sugar
- 1 TBS water
- 1 tsp lemon juice
- Preheat oven to 350 degrees.
- In a stand mixer with a paddle attachment, combine the sour cream with the sweetened condensed milk and mix till smooth and creamy. Add in the zest, juice, and egg and mix on medium low till thoroughly combined.
- Pour mixture into the prepared graham cracker crust. Place on a sheet pan. Bake uncovered for 25 minutes.
Remove and cool completely. Refrigerate 4-6 hours or overnight.
Top with fresh whipped cream and slices of lemons or limes.
- In a small saucepan, heat the blueberries with the sugar and water an cook over medium low till mixture bubbles and thickens. Careful not to allow the pan to burn. Once thickened, turn off heat and add in the lemon juice. Cool. Serve alongside each slice or use as topping.
Garnish with whipped cream.