Key Lime Pie Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pie pan lightly or spray with nonstick spray and set aside.

Combine the graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted butter and stir until all crumbs are evenly moistened and mixture holds together when pressed.

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

Bake the crust for 8–10 minutes until set and just beginning to brown. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (165°C) if you prefer a gentler bake on the filling.

In a clean medium bowl, whisk the egg yolks for about 30 seconds until slightly thickened and smooth.

Add the sweetened condensed milk to the yolks and whisk until fully combined and smooth, scraping the sides of the bowl.

Whisk in the key lime juice and lime zest until mixture is uniform. The acid will slightly thicken the mixture.

Pour the filling into the warm (not hot) baked crust and smooth the top with a spatula.

Bake on the center rack for 12–15 minutes, until the edges are set and the center is just slightly jiggly (it will continue to set while cooling). If you lowered the oven to 325°F, check at 15 minutes.

Remove the pie from the oven and let cool to room temperature on a wire rack for about 1 hour. Then refrigerate uncovered for at least 3 hours, preferably 4 hours or overnight, until fully chilled and set.

For whipped cream topping: in a chilled medium bowl, beat the cold heavy cream with an electric mixer on medium speed until it starts to thicken.

Add the powdered sugar and vanilla extract and beat on medium-high speed until soft peaks form. Do not overbeat.

Spread or pipe the whipped cream over the chilled pie just before serving. Garnish with lime slices or additional lime zest.