Key Lime Pie Recipe

Prepare oven and pan

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

Combine the graham cracker crumbs, shredded coconut, granulated sugar, and salt in a medium bowl. Stir to mix evenly.

Melt the butter until fully liquid (microwave in 15–20 second bursts or in a small saucepan). Pour the melted butter over the crumb mixture and stir until the crumbs are uniformly moistened and hold together when pressed.

Press the crumb mixture firmly into the bottom and up the sides of the prepared 9-inch pie pan, creating an even, compact layer (use the bottom of a measuring cup for a smooth finish).

Bake the crust in the preheated oven for 8–10 minutes, or until golden at the edges. Remove from the oven and set aside to cool slightly while preparing the filling.

If using cream cheese, place the 4 oz at room temperature and beat in a medium bowl until smooth and free of lumps (about 1–2 minutes with a hand mixer). This step is optional but improves texture and stability.

In a separate bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until fully combined and slightly thickened (about 1 minute).

If you used cream cheese, fold the lime mixture into the smooth cream cheese until homogeneous and no lumps remain.

Pour the filling into the warm baked crust and smooth the top with a spatula.

Bake the filled pie at 325°F (160°C) for 12–15 minutes, until the filling is just set at the edges and slightly jiggly in the center (it will firm as it cools). Avoid overbaking to keep the filling creamy.

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

When the pie is chilled and ready to serve, chill a mixing bowl and beaters in the refrigerator for 10 minutes for best whipping results (optional).

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

Whip the cream with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form (do not overbeat). This should take about 2–3 minutes.

Spread or pipe the whipped cream over the chilled pie, then sprinkle the reserved lime zest over the top for garnish.

Keep the pie refrigerated until serving. Slice with a warm, clean knife for neat pieces.