Copycat Costco Key Lime Pie

Costco Key Lime Pie is zesty, creamy, and outrageously refreshing. Once you taste it, you’ll wonder why you ever bought one from the store!

Author: Donna Elick

Servings:

Prep Time20

Cook Time25

chill time3

Total Time3 45

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
5 tablespoons granulated sugar
6 tablespoons unsalted butter melted

For the Filling:

2 14-ounce cans sweetened condensed milk
3/4 cup fresh key lime juice about 15 key limes or bottled key lime juice
1/2 cup sour cream room temperature
2 large egg yolks room temperature

For the Whipped Topping:

1 cup heavy whipping cream chilled
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat the Oven: Preheat oven to 350°F. Set aside a 9-inch pie plate.
Make the Crust: In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the texture resembles wet sand.
Press the Crust: Press the mixture into the pie dish, covering the bottom and sides evenly. Use the back of a spoon or measuring cup to press it firmly.
Bake the Crust: Bake for 8 minutes. Remove from the oven and set aside to cool completely.
Make the Filling: In a large mixing bowl, whisk together sweetened condensed milk, key lime juice, sour cream, and egg yolks until smooth and fully combined.
Add the Filling to the Crust: Pour the filling into the cooled crust. Use a spatula to smooth the top.
Bake the Pie: Bake for 15 to 20 minutes, just until the filling is set but still slightly jiggly in the center. Do not allow the top to brown.
Cool the Pie: Place the pie on a cooling rack and let it cool at room temperature for 30 minutes.
Chill the Pie: Cover with plastic wrap and refrigerate for at least 3 hours, or until fully set and chilled.
Make the Whipped Topping: Using a stand or hand mixer, beat the cold heavy cream on high speed until soft peaks form. Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
Top the Pie: Spread or pipe the whipped cream over the chilled pie. Garnish with lime zest or crushed graham crackers, if desired.
Serve: Serve cold. Store leftovers in the refrigerator.

Notes

Make-Ahead Tips: This pie is perfect for prepping ahead. It needs at least 3 hours to chill, but you can make it a day in advance with no loss of texture or flavor.

Storage: Cover tightly with plastic wrap and refrigerate for up to 3 days. Add fresh whipped cream just before serving for the best texture.

Freezing Instructions: Wrap the pie tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Do not freeze with whipped topping, add it fresh after thawing.

Ingredient Swaps: Use Greek yogurt instead of sour cream for a tangier flavor. If you can’t find key lime juice, fresh regular lime juice will still give you a delicious pie with a slightly different flavor.

Presentation Tips: Pipe whipped cream in swirls and top with lime slices or sugared peels for a polished look.

Crust Shortcut: In a pinch, use a store-bought graham cracker crust.

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