Key Lime Pie Recipe

Preheat and prepare pan

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

Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Mix until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and 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.

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

In a medium bowl, whisk together the sweetened condensed milk, fresh key lime juice, egg yolks, lime zest, and salt until smooth and fully combined. The mixture will thicken slightly as the acid reacts with the condensed milk.

Pour the filling into the warm (or room-temperature) baked crust and smooth the top with a spatula.

Bake the pie at 325°F (160°C) for 12–15 minutes, or until the filling is mostly set but still has a slight jiggle in the center. Avoid overbaking to keep the filling creamy.

Remove the pie from the oven and allow it to cool on a wire rack to room temperature (about 1 hour). Then refrigerate for at least 3 hours, preferably 4–6 hours or overnight, to fully chill and firm up.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes for best whipping volume (optional but helpful).

Pour the heavy cream into the chilled bowl. Add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat.

Spread or pipe the whipped cream over the chilled pie. Garnish with additional lime zest or thin lime slices. Keep chilled until serving.