Key Lime Pie Recipe

Prepare oven and pan

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

Make crumbs

Place graham crackers in a food processor and pulse to fine crumbs (or place in a zip-top bag and crush with a rolling pin). Measure 1 1/2 cups crumbs.

Combine crumbs, sugar, and salt in a bowl. Melt butter and pour over crumbs, stirring until evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie pan (about 1/2-inch thick). Use the bottom of a measuring cup for even compaction.

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

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

In a separate bowl, whisk the egg yolks lightly to break them up. Temper the yolks by adding about 2 tablespoons of the condensed milk mixture to the yolks while whisking, then pour the yolk mixture back into the main condensed milk bowl, whisking to combine.

Stir in the fresh key lime juice, heavy cream, and vanilla extract until mixture is homogenous. The filling will thicken slightly as acid from the lime reacts with the dairy.

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

Bake at 325°F (160°C) for 12–15 minutes, or until the filling is set at the edges but still slightly jiggly in the center. Do not overbake — it will continue to set as it cools.

Remove pie from oven and allow to cool to room temperature on a wire rack for about 1 hour. After cooling, refrigerate for at least 3 hours, preferably 4–6 hours or overnight, to fully set and chill.

Chill a medium mixing bowl and beaters in the refrigerator for 10–15 minutes if possible to help the cream whip more easily.

Pour the heavy whipping cream into the chilled bowl. Add powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form (do not overbeat or it will become buttery).

Spread or pipe the whipped cream over the chilled pie. Finish with a light sprinkling of lime zest for garnish. Keep refrigerated until serving.

To serve, slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.

Store any leftover pie covered in the refrigerator for up to 3–4 days. The crust may soften slightly over time.