Key Lime Pie Recipe

Prep

Preheat the oven to 350°F (175°C). If using a 9-inch (23 cm) pie pan, butter it lightly or spray with nonstick spray and set aside.

Combine graham cracker crumbs, granulated sugar and fine sea salt in a medium bowl and mix until evenly distributed.

Add the melted butter and stir until the mixture is evenly moistened and holds together when pressed. If it seems too dry add up to 1 tablespoon more melted butter.

Press the crumb mixture into the bottom and up the sides of the prepared 9-inch pie pan in an even layer (use the bottom of a measuring cup to compact). Aim for about 1/4–1/3-inch thickness on the bottom and slightly higher at the sides.

Bake the crust in the preheated oven for 8–10 minutes until set and fragrant. Remove from oven and allow to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C) if planning to bake the filled pie; if you prefer a chilled set (no baking of filling) keep at 350°F for the short bake only and allow to cool completely.

In a medium bowl whisk together the sweetened condensed milk and key lime zest until smooth and fragrant.

Add the pasteurized egg yolks one at a time, whisking thoroughly after each addition until fully incorporated and the mixture is homogeneous.

Whisk in the fresh key lime juice and the 1/4 cup heavy cream until the filling is silky and slightly thickened. The acid will gently curdle the milk proteins and the mixture will thicken; this is expected.

Pour the filling into the warm (or cooled) baked crust, spreading it evenly with a spatula.

Bake the filled pie at 325°F (160°C) for 12–15 minutes, until the edges are just set and the center still has a slight jiggle. (If you prefer a no-bake version, skip this bake and chill the pie—see chilling step below.)

Remove the pie from the oven and allow it to cool to room temperature on a wire rack, about 1 hour. Then refrigerate for at least 3 hours (preferably 6 hours or overnight) to fully set and develop flavor.

About 20–30 minutes before serving, chill a medium mixing bowl and the whisk or beaters in the refrigerator for a few minutes (optional but helps whipping).

Pour 1 cup heavy cream into the chilled bowl, add powdered sugar and vanilla extract, and whip to soft peaks using a hand mixer or stand mixer on medium-high speed. Stop at soft-to-medium peaks to keep the topping light and stable.

If you prefer dollops, spoon or pipe the whipped cream around the pie edge; otherwise spread a thin layer over the top of the chilled pie. Garnish with the additional lime zest or thin lime slices for brightness.

Serve chilled. Store any leftover pie tightly covered in the refrigerator for up to 3 days; whipped cream topping is best consumed within 24 hours.