Key Lime Pie Recipe

Preheat oven to 350°F (175°C). Lightly grease an 8-inch removable-bottom or pie pan.

Combine graham cracker crumbs, granulated sugar, and a pinch of salt in a medium bowl and mix to evenly distribute.

Pour the melted butter over the crumb mixture. Stir until crumbs are uniformly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly along the bottom and up the sides of the prepared pan using the bottom of a measuring cup or a flat glass to compact it. Aim for an even 1/4–1/2 inch thickness on the bottom and slightly higher on the sides.

Bake the crust for 8–10 minutes until set and lightly golden at the edges. Remove from oven and let cool on a wire rack while preparing the filling. Reduce oven temperature to 325°F (160°C) if your oven runs hot (optional).

In a medium bowl, whisk the egg yolks lightly until smooth and slightly pale, about 20–30 seconds.

Whisk in the sweetened condensed milk until fully incorporated and smooth, scraping the bowl sides.

Gradually whisk in the fresh key lime juice and the tablespoon of lime zest. Continue whisking until the mixture thickens slightly and is uniform. The acid will begin to slightly thicken the filling.

Pour the filling into the cooled baked crust, smoothing the top with a spatula so it is level.

Bake the filled pie for 12–15 minutes at 350°F (175°C) (or 10–12 minutes at 325°F/160°C) until the edges are set but the center still has a slight jiggle—do not overbake. The filling will firm as it cools.

Remove the pie from the oven and let it cool on a wire rack for 30–45 minutes at room temperature. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably 6–8 hours or overnight, until fully chilled and set.

Chill a mixing bowl and whisk or beaters for 10–15 minutes in the freezer for best whipping results.

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Be careful not to overwhip; stop when peaks hold shape but remain glossy.

Spread or pipe the whipped cream over the chilled pie just before serving, or dollop individual slices.

If desired, run a thin knife around the edge of the pie to loosen from the pan, then remove the ring if using a removable pan before slicing.

Garnish with thin lime slices or wheels and sprinkle the extra 1/2 teaspoon lime zest over the whipped cream or directly on the pie for brightness.

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