Key Lime Pie Recipe
A refreshingly tart, natural light-yellow filling made from authentic Key lime juice, eggs, butter, and sweetened condensed milk. It is nestled within a unique graham cracker and granola crust, and finished with delicate whipped cream.
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Ingredients
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Crust
Filling
Whipped Cream & Garnish
Method
Crust
- 1
Prepare and bake crust
Preheat oven to 350°F (175°C). In a medium bowl combine 1.5 cups graham cracker crumbs, 1/2 cup finely crushed rolled oat granola, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt; stir to blend. Pour in 6 tablespoons melted butter and stir until mixture resembles wet sand and holds together when pressed. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish (use the bottom of a measuring cup for even compaction). Bake crust on a baking sheet for 10 to 12 minutes, until set and just fragrant; edges will be slightly darker. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).
Filling
- 2
Combine filling ingredients
In a medium bowl whisk together 14 oz sweetened condensed milk and 4 large eggs until smooth and slightly frothy (about 30–45 seconds). Add 3/4 cup fresh Key lime juice, 1 tablespoon finely grated Key lime zest, 1 tablespoon softened unsalted butter, 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Whisk until fully incorporated and mixture is uniform and pale yellow. Do not over-whisk (you want a smooth filling with some body).
- 3
Assemble and bake
Pour the filling into the cooled crust and gently smooth the top. Place the pie on the center rack and bake at 325°F (160°C) for 15 to 20 minutes, or until the edges are set and the center still has a slight wobble (it will continue to set as it cools). Avoid over-baking to keep a silky texture. For a slightly browned top, broil for 30–60 seconds at the end — optional and watch carefully.
- 4
Cool and chill
Remove pie from oven and let cool to room temperature on a wire rack for about 1 hour. Then transfer to the refrigerator and chill at least 4 hours, preferably overnight, until fully set and thoroughly chilled. Chilling ensures the filling firms up and the flavors meld.
Whipped Cream & Garnish
- 5
Make whipped cream
About 15–30 minutes before serving, chill a mixing bowl and beaters in the freezer for 5–10 minutes (optional). Pour 1 cup heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/4 teaspoon vanilla extract. Whip at medium-high speed until soft peaks form, 2–3 minutes. Do not over-whip to the point of becoming grainy or turning to butter.
- 6
Finish and serve
Spread or pipe whipped cream decoratively around the edge or across the top of the chilled pie. Garnish with 1 tablespoon extra Key lime zest or thin lime slices. If desired, lightly dust with confectioners' sugar to taste. Slice with a hot, dry knife (wipe between cuts) and serve chilled. Store leftover pie covered in the refrigerator for up to 3 days.