Key Lime Pie Recipe
Make Key Lime Pie Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Graham Cracker Crust
Key Lime Filling
Garnish (optional)
Method
Graham Cracker Crust
Make crust mixture
In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt, and 6 tablespoons melted butter. Stir until the mixture resembles wet sand and holds together when pressed.
Press and bake crust
Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie pan, using the bottom of a measuring cup for an even, compact surface. Bake the crust 8 to 10 minutes until lightly golden and set. Remove from oven and let cool slightly while you prepare the filling. Leave oven on for later (if using a baked finish) or reduce to 325°F (163°C) if you plan to bake the filled pie briefly (see note).
Key Lime Filling
Whisk eggs and condensed milk
In a medium bowl whisk together 4 large egg yolks until smooth. Gradually whisk in the 14 oz can of sweetened condensed milk until fully combined and slightly thickened.
Add lime
Whisk in 3/4 cup fresh key lime juice and 1 teaspoon key lime zest until the mixture is homogenous. The acid will slightly thicken the filling.
Bake or chill the filling
Option A — No-bake (chilled set): Pour the filling into the cooled crust, smooth the top, and refrigerate for at least 4 hours or preferably overnight until firm. Option B — Baked (slightly firmer set): Pour the filling into the crust and bake at 325°F (163°C) for 12 to 15 minutes, just until the edges are set and the center slightly jiggles. Remove and cool to room temperature, then chill at least 2 hours. Either method yields a classic key lime texture; baking gives a slightly denser, custard-like finish.
Prepare whipped cream (optional topping)
If topping with whipped cream, chill a medium mixing bowl and whisk or beaters for a few minutes. Pour 1 cup heavy cream and add 2 tablespoons powdered sugar. Whip on medium-high speed until soft to medium peaks form. Be careful not to overwhip.
Top and finish
If chilled or cooled and ready to serve, spread or pipe the whipped cream over the pie just before serving. Garnish with lime slices, extra 1/2 teaspoon lime zest, and 2 tablespoons toasted graham crumbs if desired. Keep pie refrigerated; serve chilled.
Garnish (optional)
To toast graham crumbs for garnish, place 2 tablespoons crumbs in a small dry skillet over medium heat and stir until fragrant and slightly darker, 2–3 minutes. Cool before sprinkling.
Thinly slice 4 limes into rounds or wedges for decoration; reserve a few slices for the rim and cut the rest into wedges for serving.