Classic Key Lime Pie With Gingersnap Crust

Prep Time 45 min
Cook Time 28 Min
Servings 10
Difficulty Easy


  • 1 1/2 cups gingersnap cookie crumbs
  • 2 tablespoons Sugar
  • 5 tablespoons Butter melted
  • 2 (14 oz.) cans sweetened condensed milk
  • 2/3 cup Santa Cruz Organic® Pure Lime Juice
  • 1/3 cup sour cream
  • 2 teaspoons grated lime peel
  • 1/2 pint heavy whipping cream (1 cup) chilled
  • 1/4 cup Powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 lime, sliced for garnish


  • Step 1

    HEAT oven to 350°F.

  • Step 2

    For Crust: COMBINE gingersnap cookie crumbs and sugar. Add butter. Stir until evenly moistened. Press mixture against bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes. Cool 15 minutes on wire rack.

  • Step 3

    For filling: BEAT sweetened condensed milk, lime juice, sour cream and lime peel in large bowl with electric mixer on medium speed until blended. Pour filling into crust. Bake 15 to 18 minutes or until tiny bubbles begin to form on surface of pie. Cool on wire rack 15 minutes. Chill 2 hours.

  • Step 4

    For topping: BEAT cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff peaks form. Top pie with whipped cream. Garnish with lime. Chill 1 hour before serving.

Serving size

  • Calories 500
  • Calories from Fat220g
  • Total Fat 25g
  • Saturated Fat 14g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 230mg
  • Total Carbohydrates 65g
  • Dietary Fiber 1g
  • Sugars 58g
  • Protein 8g

*Percent Daily Values are based on a 2,000 calorie diet

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