Killer Key Lime Pie Recipe

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

Melt the unsalted butter in a small saucepan over low heat or in the microwave until fully liquid. Allow to cool slightly.

Combine graham cracker crumbs, granulated sugar, and 1/4 tsp fine sea salt in a medium bowl. Pour the melted butter over the crumbs and stir until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish, using the bottom of a measuring cup or a spoon to compact it (about 1/2 inch thick on the bottom).

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

In a medium bowl, whisk together the 5 large egg yolks until slightly frothy and uniform in color.

Add the sweetened condensed milk to the yolks and whisk until fully combined and smooth.

Stir in the fresh key lime juice, lime zest, 1/2 cup sour cream, 1/2 tsp vanilla extract, and 1/8 tsp fine sea salt. Mix until the filling is homogeneous. The acid from the lime juice will thicken the mixture slightly.

Pour the filling into the pre-baked crust and smooth the top with a spatula. Tap the pie dish gently on the counter to release any air bubbles.

Bake at 325°F (160°C) for 15–20 minutes, or until the filling is mostly set but the center still has a slight jiggle (edges should be set and slightly puffed). Do not overbake or the filling will curdle or crack.

Remove the pie from the oven and let it cool to room temperature on a wire rack for about 1 hour. Then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set and develop flavor.

If making whipped cream topping, chill a mixing bowl and beaters in the refrigerator for 10–15 minutes first for best results.

Pour 1 cup heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, being careful not to overwhip.

Spread or pipe the whipped cream over the chilled pie, then sprinkle 1 teaspoon lime zest over the top for garnish. Alternatively, serve slices with a dollop of whipped cream and lime zest on each plate.