Key Lime Recipe

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

Combine graham cracker crumbs, granulated sugar, and fine salt in a medium bowl. Pour in melted butter and stir until all crumbs are evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie dish (use the bottom of a measuring cup to compact). Aim for about 1/4–1/2 inch thickness and a slightly higher edge.

Bake crust for 8–10 minutes until set and beginning to brown at the edges. Remove from oven and set aside to cool slightly while preparing the filling. Reduce oven temperature to 325°F (163°C) if you prefer to bake the filled pie at a lower temp.

In a medium bowl, whisk the egg yolks until just combined and slightly thickened (about 30 seconds).

Add the sweetened condensed milk and whisk until smooth and fully incorporated.

Whisk in the fresh key lime juice, lime zest, and the 1/8 tsp fine salt. The acid will slightly thicken the mixture; whisk until smooth and glossy. Taste and adjust zest or juice if you prefer more tang (use no more than an additional 1–2 tbs of juice).

Pour the filling into the warm (not hot) pre-baked crust and smooth the top with a spatula.

Bake on the center rack for 12–15 minutes, until the edges are set and the center still jiggles slightly when tapped. Avoid overbaking to keep the filling creamy.

Remove the pie from the oven and let cool to room temperature (about 1 hour), then refrigerate for at least 3 hours or preferably overnight to fully set and develop flavor.

If making whipped cream topping, chill a mixing bowl and beaters for 10 minutes in the fridge. Pour the heavy cream into the chilled bowl, add powdered sugar and vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat or you will make butter.

Spread or pipe the whipped cream over the chilled pie just before serving. Garnish with thin lime slices or extra lime zest.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store any leftovers covered in the refrigerator for up to 3 days.