Keylime Pie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish or springform pan.

Combine graham cracker crumbs, granulated sugar, and salt in a medium bowl. Stir to evenly distribute the sugar and salt.

Add the melted butter and mix with a fork or spatula until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie dish (use the bottom of a measuring cup to compact the crust). Aim for an even 1/4–1/2 inch thickness on the bottom and slightly thicker at the edges.

Bake the crust for 8–10 minutes, until fragrant and slightly set. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C) for finishing the pie.

If using cream cheese, place the softened cream cheese in a bowl and beat gently with a whisk or electric mixer until smooth and lump-free. This step ensures a silky filling and is optional but recommended for a richer texture.

In a separate medium bowl, whisk the egg yolks briefly until homogenous. Add the sweetened condensed milk and whisk until smooth and fully combined.

Stir in the lime zest and freshly squeezed lime juice. Mix until the filling is smooth and slightly thickened. If you prepared cream cheese, fold it into the condensed milk mixture until fully incorporated and smooth.

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

Bake the pie at 325°F (160°C) for 12–15 minutes, just until the edges are set and the center still slightly jiggles (the filling will finish setting as it cools). Avoid overbaking which can cause cracking.

Remove the pie from the oven and let it cool to room temperature on a wire rack for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

About 10–15 minutes before serving, combine the heavy whipping cream, powdered sugar, and vanilla extract in a chilled mixing bowl.

Whip the cream with a hand mixer or stand mixer on medium-high speed until soft peaks form. Be careful not to overwhip; you want a light, billowy whipped cream.

Spread the whipped cream over the chilled pie or pipe decorative dollops around the edge. Garnish with thin lime slices or additional lime zest to taste.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.