Key Lime Pie Recipe

Preheat and prepare pan

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

Combine the graham cracker crumbs, granulated sugar and fine salt in a medium bowl. Pour in the melted butter and stir until the crumbs are evenly moistened and the mixture holds together when pressed (about 30 seconds).

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 a flat glass to compact the crust. Aim for an even 1/4- to 1/3-inch thickness.

Bake the crust on a baking sheet for 8–10 minutes, until lightly golden and set. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C) if baking the filled pie; otherwise, keep at 350°F if following standard key lime pie technique below.

In a medium bowl, whisk together the sweetened condensed milk, key lime juice and lime zest until smooth.

In a separate bowl, whisk the egg yolks and whole egg together lightly until blended (you can use a fork or whisk).

Temper and combine: very slowly pour about one-third of the condensed milk–lime mixture into the eggs while whisking continuously to bring the eggs up to temperature and prevent scrambling. Then pour the egg mixture back into the larger bowl with the remaining condensed milk mixture and whisk until fully combined. Stir in the 1/2 teaspoon vanilla extract.

Pour the filling into the slightly cooled baked crust, smoothing the top with a spatula.

Bake the filled pie at 350°F (175°C) for 12–15 minutes, until the edges are set and the center still jiggles slightly when nudged (the surface should not brown much). If you reduced oven to 325°F (160°C) earlier, bake 15–18 minutes. Avoid overbaking to keep filling silky.

Remove pie from oven and cool on a wire rack for 1 hour. Then refrigerate uncovered for at least 3 hours or preferably 4 hours (or overnight) to fully set and chill.

For the topping, chill a medium mixing bowl and beaters in the freezer for 10 minutes for best results.

Pour the heavy cream into the chilled bowl. Add powdered sugar and 1/4 teaspoon vanilla. Whip on medium-high speed with a hand mixer or stand mixer until soft peaks form, about 2–3 minutes. Do not overwhip; you want a billowy, pipeable cream.

After the pie is fully chilled, spread or pipe the whipped cream around the edge or over the surface as desired. Finish with extra lime zest and, if desired, thin lime slices or curls for garnish.

Keep the finished pie refrigerated. Serve chilled. Leftovers will keep covered in the refrigerator for up to 3 days.