Key Lme Pie Recipe

Preheat and prepare pan

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

Combine the graham cracker crumbs, 2 tablespoons granulated sugar, and 1 teaspoon fine salt in a medium bowl. Stir to distribute evenly.

Pour the 6 tablespoons melted butter over the crumb mixture and stir with a spatula until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish (use the bottom of a measuring cup to compact it). Aim for an even thickness about 1/3 to 1/2 inch.

Bake the crust in the preheated oven for 8–10 minutes, until set and fragrant. Remove from the oven and let cool slightly while you make the filling. Reduce oven temperature to 325°F (165°C) if you're baking the filled pie; if you plan to chill the filling only, you can keep it at 350°F for the crust step or just cool fully.

In a medium bowl, lightly whisk the 4 egg yolks just until blended (do not over-whip).

Add the 14 ounces sweetened condensed milk to the yolks and whisk until smooth and homogeneous.

Stir in 3/4 cup fresh key lime juice and 2 teaspoons lime zest. Whisk until the mixture thickens slightly and becomes glossy. The acid in the lime juice will react with the condensed milk to thicken the filling.

Pour the filling into the prepared, slightly cooled graham cracker crust, smoothing the top with an offset spatula or the back of a spoon.

Bake or Chill (two methods)

Option A — Baked: Place the filled pie on a baking sheet and bake at 325°F (165°C) for 12–15 minutes, until the edges are set and the center is slightly jiggly but not liquid. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set. Option B — No-bake/Chill: Skip the 325°F bake step and instead cover the filled pie with plastic wrap and refrigerate for at least 6 hours or overnight until fully set. (Using pasteurized eggs or trusting fresh eggs is a personal choice if you choose the no-bake method.)

If using the heavy cream: shortly before serving, whip 1/2 cup heavy cream with 1 tablespoon granulated sugar to soft peaks and either fold about 1/3 of the whipped cream gently into the cooled filling for a lighter texture or pipe/dollop the whipped cream on top as a garnish.

Once chilled and set, remove the pie from the refrigerator. If desired, arrange 2–3 thin lime slices or wheels decoratively around the center and sprinkle an extra 1/2 teaspoon lime zest over the top.

Slice with a hot, dry knife (run under hot water and wipe dry between cuts) for clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 3–4 days.