Homemade Key Lime Pie Recipe
Make Homemade 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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Crust
Filling
Topping
Method
Crust
- 1
- 2
Make crumb mixture
In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1 teaspoon fine salt. Pour in 6 tablespoons melted unsalted butter and stir until the mixture is evenly moistened and holds together when pressed.
- 3
Form crust
Press the crumb mixture firmly and evenly into the bottom and up the sides of the 9-inch pie pan (use the bottom of a measuring cup to compress). Aim for about 1/4- to 1/2-inch thickness.
- 4
Bake crust
Bake the crust in the preheated oven for 8–10 minutes, until set and fragrant. Remove from oven and allow to cool slightly while you prepare the filling. Keep oven on.
Filling
- 5
Zest and juice limes
Zest enough key limes to yield about 1 tablespoon of zest. Then juice limes until you have 1 cup of key lime juice. Strain juice to remove pulp and seeds if desired.
- 6
Whisk yolks and condensed milk
In a medium mixing bowl, whisk together 4 large egg yolks until smooth. Gradually whisk in the 14 oz sweetened condensed milk until fully combined and slightly thickened.
- 7
Add lime and cream
Whisk in 1 cup key lime juice, 1 tablespoon lime zest and 2 tablespoons heavy cream (optional) into the condensed milk mixture until silky and homogenous. The filling will be pourable but will thicken slightly as it sets.
- 8
Fill crust and bake
Pour the filling into the baked crust and smooth the top. Bake in the 350°F (175°C) oven for 12–15 minutes, or until the filling is set at the edges but still slightly jiggly in the center (it will firm as it chills). Avoid overbaking to keep a silky texture.
- 9
Cool and chill
Remove pie from oven and let it cool to room temperature on a wire rack (about 30–45 minutes). Then cover and refrigerate for at least 3 hours, preferably 4–6 hours or overnight, until fully chilled and firm.
Topping
- 10
Chill equipment
For best whipped cream, chill the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes before whipping.
- 11
- 12
Top pie
Spread or pipe the whipped cream over the chilled key lime filling. Garnish with thin lime slices or additional lime zest (use the reserved slices or extra zest).
- 13
Serve
Keep the pie refrigerated. Slice with a warm, clean knife (wipe between cuts) for neat slices. Serve chilled. Leftovers keep well in the fridge for 3–4 days.