Homemade Key Lime Pie Recipe

Preheat

Preheat the oven to 350°F (175°C).

Place 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt, and 6 tablespoons melted unsalted butter in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan, using the bottom of a measuring cup or a glass to compact the crust firmly and create uniform thickness.

Bake the crust in the preheated oven for 8–10 minutes, until set and slightly golden. Remove from oven and allow to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C) if your oven runs hot (you will bake the filled pie briefly).

In a medium bowl, whisk 4 egg yolks until smooth and slightly thickened (about 30 seconds).

Add 1 cup sweetened condensed milk to the yolks and whisk until fully incorporated and smooth, scraping the bowl so there are no streaks.

Stir in 3/4 cup fresh Key lime juice, 1 teaspoon lime zest, and 1/4 teaspoon fine salt. Whisk until the mixture is homogenous. The acid in the lime juice will slightly thicken the mixture.

Pour the filling into the prebaked graham cracker crust, smoothing the top with a spatula or the back of a spoon.

Bake the pie at 325°F (160°C) for 12–15 minutes, until the center is just set but still slightly jiggly (it will firm as it cools). Avoid overbaking to keep a creamy texture.

Remove the pie from the oven and let it cool to room temperature on a wire rack (about 1 hour). Then refrigerate uncovered for at least 3 hours, preferably 4–6 hours or overnight, until fully chilled and set.

For the whipped cream, chill a medium mixing bowl and beaters in the freezer for 10 minutes if possible. Pour 1 cup heavy whipping 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 (about 2–3 minutes). Do not overwhip. Spread or pipe the whipped cream over the chilled pie just before serving.

Garnish the pie with candied lime slices or additional lime zest if desired. Slice with a clean, hot knife for neat slices (dip knife in hot water and wipe dry between cuts).

Serve chilled. Leftovers: cover and refrigerate for up to 3 days.