Key Lime Pie Recipe
Key limes with condensed milk, graham cracker crust & whipped cream.
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Ingredients
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Graham Cracker Crust
Key Lime Filling
Whipped Cream & Garnish
Method
Graham Cracker Crust
- 1
Prepare and bake crust
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar and a pinch of salt in a bowl. Pour in melted butter and stir until the mixture holds together when pressed. Transfer crumbs to a 9-inch (23 cm) pie dish. Press evenly across the bottom and up the sides using the bottom of a measuring cup or your fingers to create a compact crust (about 1/4–1/2 inch thick). Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C) if you plan to finish baking the filled pie, or keep at 350°F if you prefer a firmer filling (instructions below).
Key Lime Filling
- 2
Mix filling
In a medium bowl, whisk together the sweetened condensed milk, fresh key lime juice and key lime zest until smooth. In a separate small bowl, lightly whisk the egg yolks just to break them. Temper the yolks by gradually whisking about 1 tablespoon of the condensed milk mixture into the yolks, then whisk the warmed yolks back into the main filling bowl. Add a pinch of salt and whisk until fully combined. The mixture will thicken slightly.
- 3
Fill and bake (baked method)
Pour the filling into the prepared warm crust and smooth the surface. Bake at 325°F (160°C) for 12–15 minutes, or until the edges are set and the center has a slight jiggle (it will continue to set while cooling). Remove from oven and cool to room temperature on a wire rack for about 1 hour, then refrigerate for at least 3 hours (preferably overnight) to fully set.
- 4
No-bake method (alternative)
If you prefer a no-bake version: after filling the prepared crust, chill the pie in the refrigerator for at least 6 hours or overnight until fully set. The acidity of the lime juice with the condensed milk will thicken the filling without baking, but chilling time must be longer for best texture.
Whipped Cream & Garnish
- 5
Make whipped cream
Chill a medium mixing bowl and whisk or beaters for 5–10 minutes in the freezer (optional). Pour chilled heavy cream into the bowl, add powdered sugar and vanilla extract. Whip by hand or with an electric mixer on medium-high speed until soft to medium peaks form (stiff peaks will be too firm). Taste and adjust sweetness if desired.
- 6
Assemble and garnish
Once the pie is fully chilled and set, spread or pipe whipped cream around the edge or over the entire surface. Sprinkle additional lime zest over the whipped cream and optionally top with thin lime slices. Refrigerate the assembled pie until serving. For clean slices, remove pie from refrigerator about 10 minutes before slicing and cut with a hot, dry knife (wipe between slices).