Key Lime Pie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie dish or spray with nonstick spray.

Combine graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt in a mixing bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie dish, using the bottom of a measuring cup or a flat glass to compact the crust tightly and evenly.

Bake the crust in the preheated oven for 8–10 minutes, until set and fragrant. Remove from oven and allow to cool slightly while preparing the filling. Leave the oven on.

In a medium bowl, whisk the 4 large egg yolks until smooth and slightly pale, about 30 seconds.

Add the sweetened condensed milk to the yolks and whisk until fully combined and silky.

Slowly whisk in the fresh key lime juice, a little at a time, until incorporated. The mixture will thicken slightly as the acid reacts with the dairy and eggs. Stir in the lime zest and a pinch of salt.

Pour the filling into the warm pre-baked crust, smoothing the top with a spatula so it is level.

Return the filled pie to the oven and bake for 10–12 minutes, just until the center is set and jiggles very slightly when you gently shake the pie; do not overbake (the filling will firm up as it cools).

Remove the pie from the oven and cool on a wire rack for 30–60 minutes at room temperature. Then cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, to fully set and develop flavor.

Chill a medium mixing bowl and the whisk or beaters in the freezer for 5–10 minutes to help the cream whip faster.

Pour the cold heavy cream into the chilled bowl. Add powdered sugar and vanilla extract.

Using a handheld mixer or stand mixer, whip the cream on medium-high speed until soft peaks form, about 2–3 minutes. Be careful not to overwhip; stop when peaks hold shape but are still smooth.

Spread or pipe the whipped cream over the chilled pie just before serving. Garnish with additional lime zest. Slice with a warm, dry knife for clean slices.