Homemade Key Lime Pie Recipe

Prepare oven and pan

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

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

Melt the unsalted butter until fully liquid (microwave in 20–30 second bursts or in a small saucepan). Pour over the crumb mixture and stir until the crumbs are moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie dish using the back of a measuring cup or the bottom of a flat glass to compact it (about 1/4–1/2 inch thick).

Bake the crust in the preheated oven for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C) if you prefer to finish baking the filled pie; otherwise proceed with filling and bake at 350°F for a shorter time as noted below.

In a medium bowl, whisk the 4 large egg yolks lightly until the color evens and they are slightly frothy (about 30 seconds).

Add the sweetened condensed milk to the yolks and whisk until smooth and fully combined, about 30–45 seconds.

Stir in the fresh key lime juice and lime zest until incorporated. The mixture will thicken slightly as the acid interacts with the condensed milk.

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

Bake the pie on the middle rack at 350°F (175°C) for 10–12 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan. (Alternatively, bake at 325°F/160°C for 15–18 minutes for a gentler set.) Avoid overbaking — the filling will continue to set as it cools.

Remove the pie from the oven and let it cool to room temperature on a wire rack for about 1 hour. Once cooled, refrigerate uncovered for at least 3 hours, preferably 4 hours or overnight, to fully set and chill.

About 10–15 minutes before serving, chill a medium mixing bowl and beaters in the freezer for a few minutes to help the cream whip faster.

Pour the heavy cream into the chilled bowl, add the powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until medium-stiff peaks form (about 2–3 minutes). Do not overwhip or the cream will become grainy.

Spread or pipe the whipped cream over the chilled pie just before serving, or refrigerate separately and add when ready to serve.

If desired, top the pie with thin lime slices or wheels and sprinkle the extra lime zest over the whipped cream for extra aroma and visual appeal.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftover pie can be covered and refrigerated for up to 3 days.