Key Lime Pie Recipe

Prepare and bake crust

Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, 2 tbsp granulated sugar and a pinch of salt in a bowl. Stir in the melted butter until mixture resembles wet sand and holds together when pressed. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan (use the bottom of a measuring cup for an even compact layer). Bake 8–10 minutes until fragrant and just set. Remove from oven and let cool slightly while preparing filling.

Mix filling

Reduce oven temperature to 325°F (160°C). In a medium bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk and whisk until fully incorporated. Stir in lime juice and lime zest until mixture thickens slightly and becomes glossy. If using cream cheese for a silkier texture, beat the room-temperature cream cheese until smooth before whisking it into the condensed milk mixture so there are no lumps.

Bake the pie

Pour the filling into the cooled prepared crust and smooth the top. Bake in the 325°F (160°C) oven for 12–15 minutes, just until filling is set around the edges but the center still slightly wobbles (it will continue to set as it cools). Remove from oven and allow to cool to room temperature on a wire rack for about 1 hour. Then refrigerate the pie uncovered for at least 3 hours, preferably overnight, to fully chill and firm.

Cook sauce

While the pie chills, make the raspberry sauce. In a small saucepan combine raspberries, 1/4 cup granulated sugar, 1 tbsp lemon juice and 2 tbsp water. Bring to a gentle simmer over medium heat, stirring occasionally, and cook 6–8 minutes until raspberries break down and sauce is fragrant. If you prefer a smoother sauce, press the mixture through a fine-mesh sieve into a bowl to remove seeds. For a thicker sauce, mix 1 tsp cornstarch with 1 tsp water to make a slurry and stir it into the simmering sauce; cook another 1 minute until slightly thickened. Remove from heat and cool to room temperature, then chill until ready to serve.

Finish and serve

Shortly before serving, whip the heavy cream with the powdered sugar until soft peaks form (about 1–2 minutes by hand or with a mixer). Spread a thin layer of whipped cream over the chilled pie or pipe rosettes around the edge. Spoon several tablespoons of the chilled raspberry sauce in the center of the pie and drizzle additional sauce when serving. Garnish with fresh raspberries and lime slices or curls. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.