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 1 1/2 cups graham cracker crumbs, 5 tablespoons granulated sugar, and 6 tablespoons unsalted 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 2 14-ounce cans sweetened condensed milk, 3/4 cup fresh key lime juice, 1/2 cup sour cream, and 2 large 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 1 cup heavy whipping cream on high speed until soft peaks form. Add 1 tablespoon powdered sugar and 1 teaspoon pure 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.

Nutrition