Key Lime Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch pie pan lightly or spray with nonstick spray.

Make crumb mixture

In a medium bowl combine graham cracker crumbs, vanilla wafer (Nilla) crumbs, granulated sugar and fine salt. Pour in melted butter and stir until evenly moistened and mixture holds together when pressed.

Press and bake crust

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie pan (use the bottom of a measuring cup for compactness). Bake for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C) if you plan to bake the filled pie (see note).

Prepare lime juice and zest

If using fresh Key limes, zest first (about 1 tablespoon) then juice until you have about 3/4 cup. Strain to remove pulp and seeds if desired.

Whisk filling

In a medium bowl whisk together the sweetened condensed milk and egg yolks until smooth and slightly thickened, about 1–2 minutes. Whisk in the lime zest, lime juice, and lime extract (if using) until fully incorporated. The mixture will thicken as the acid reacts with the condensed milk and yolks.

Pour and bake (optional cooked method)

Pour the filling into the warm prebaked crust and gently smooth the top. Bake at 325°F (160°C) for 12–15 minutes, until the edges are just set and the center still slightly jiggly. Remove from oven and cool on a wire rack 30–45 minutes, then refrigerate at least 3 hours (preferably overnight) to fully set.

No-bake method

If you prefer a no-bake version, pour the filling into the cooled prebaked crust, smooth the top, then refrigerate uncovered for 4–6 hours (preferably overnight) until firmly set. Note: the heat-tempered (baked) method yields a slightly firmer and silkier texture but both are authentic for Key lime pie.

Chill tools (optional)

For best whipped cream results, chill the mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping.

Make whipped cream

Pour cold heavy cream into the chilled bowl. Add powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but still look glossy.

Top pie and garnish

Once the pie is fully chilled and set, spread or pipe the whipped cream over the pie. Sprinkle finely grated lime zest over the whipped cream and arrange thin lime slices or wedges around the edge if desired. Refrigerate for 15–30 minutes after garnishing for best presentation before serving.