Key Lime Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Use a 9-inch (23 cm) pie pan. Lightly butter the pan or spray with nonstick spray.

Combine crumbs, sugar, melted butter, and salt in a medium bowl. Stir until mixture resembles wet sand and that all crumbs are moistened.

Press the crumb mixture evenly into the bottom and up the sides of the prepared pie pan, using the bottom of a measuring cup or a flat glass for even compression. Aim for an even 1/4–1/2 inch thickness on the bottom and a slightly thicker rim.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (163°C) if your oven runs hot (optional).

Bring the oven temperature (if cooled) to 350°F (175°C) or keep at 325°F (163°C) per your oven; most classic recipes bake at 350°F but a slightly lower temp reduces egg curdling risk. (If you prefer a no-bake set, see note at end.)

In a medium bowl, whisk the egg yolks briskly until smooth and slightly lighter in color (about 30 seconds).

Add the sweetened condensed milk to the yolks and whisk until fully combined and smooth, scraping the sides and bottom of the bowl.

Whisk in the fresh key lime juice, lime zest, heavy cream (if using), and salt. Mix until the filling is homogeneous; it will begin to thicken slightly as the acid reacts with the condensed milk.

Pour the filling into the cooled baked crust; gently tap the pan on the counter to release any large air bubbles and to level the filling.

Bake for 12–14 minutes at 350°F (175°C) (or 18–20 minutes at 325°F/163°C) until the edges are set and the center still has a slight jiggle — the filling will continue to set as it cools. Do not overbake; surface should not brown.

Remove pie from the oven and cool on a wire rack for 30–60 minutes, then chill uncovered in the refrigerator for at least 3 hours, preferably 4 hours or overnight, to fully set and develop flavor.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes before whipping for best volume.

Pour cold heavy whipping cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft to medium peaks form — the whipped cream should hold shape but still be smooth (about 2–3 minutes with an electric mixer).

Spread or pipe the whipped cream over the chilled pie just before serving. Sprinkle the lime zest over the top for garnish.

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