Key Lime Pie Recipe

Prepare and press crust

Preheat the oven to 350°F (175°C). In a medium bowl combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt. Stir in 6 tablespoons melted unsalted butter until mixture resembles wet sand and holds together when pressed between fingers. Transfer mixture to a 9-inch (23 cm) removable-bottom or pie dish and press evenly along the bottom and up the sides to form a uniform 1/4–1/2-inch crust.

Bake crust

Bake the crust on the middle rack for 8–10 minutes, until fragrant and slightly darker. Remove from oven and set on a cooling rack while you prepare the filling. Reduce oven temperature to 325°F (160°C) if your oven runs hot; otherwise you can keep at 350°F and reduce baking time of pie as noted below.

Whisk filling base

In a large bowl, whisk together 1 cup sweetened condensed milk and 3/4 cup key lime juice until smooth and homogenous. Add 4 egg yolks one at a time, whisking thoroughly after each addition so yolks are fully incorporated. Stir in 1 tablespoon lime zest, 1/2 cup full-fat sour cream, 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Mix until completely smooth and slightly glossy; do not over-whisk to avoid adding too much air.

Fill and bake

Pour the filling into the prepared warm crust, smoothing the top with a spatula. Bake on the center rack for 12–18 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken — crumbs at the edge should not be liquid. Avoid overbaking to keep the bright, creamy texture.

Cool and chill

Remove the pie from the oven and let cool to room temperature on a rack for about 1 hour. Once cooled, transfer to the refrigerator and chill for at least 4 hours, preferably 6–8 hours or overnight, to fully set and develop flavor.

Make whipped cream

About 30 minutes before serving, chill a medium 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 on medium-high speed until soft to medium peaks form, being careful not to overbeat. Taste and adjust sweetness if desired.

Top pie

Spread or pipe the whipped cream over the chilled pie just before serving. Keep remaining whipped cream refrigerated and use within 24 hours.

Garnish the pie with thin lime slices or additional lime zest and a few mint leaves for color. Slice using a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.