Key Lime Pie Recipe

Preheat oven

Preheat the oven to 350°F (175°C). Place a 9-inch (23 cm) removable-bottom tart pan or pie plate on a baking sheet for easier handling.

Combine the graham cracker crumbs and granulated sugar in a medium bowl. Add the melted butter and 1/4 tsp salt; stir until all crumbs are moistened and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pan, using the bottom of a measuring cup or a flat glass to compact the crust. Aim for an even 1/4- to 1/2-inch thickness.

Bake the crust for 10 minutes to set and lightly brown. Remove from the oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C) if you prefer a gentler bake for the filled pie; otherwise maintain 350°F.

In a medium bowl, whisk the 4 egg yolks until smooth and slightly pale (about 30 seconds).

Add the sweetened condensed milk to the yolks and whisk until fully combined and glossy.

Stir in the fresh key lime juice, key lime zest, 1/2 tsp vanilla extract and 1/8 tsp salt. Whisk until the mixture is smooth and slightly thickened. Do not over-whisk; the acid will begin to thicken the mixture naturally.

Pour the filling into the warm (but not hot) prebaked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake immediately: place the filled crust on the baking sheet and bake at 350°F (175°C) for 12–15 minutes, or at 325°F (160°C) for 15–18 minutes, until the filling is set at the edges but still slightly jiggly in the center (it will continue to firm as it cools). Avoid overbaking to prevent curdling or cracking.

Remove the pie from the oven and cool on a wire rack for 30 minutes. Then refrigerate uncovered for at least 4 hours, preferably overnight, to fully chill and set.

About 20–30 minutes before serving, chill a medium mixing bowl and whisk (or beaters) in the freezer for 10 minutes to help the cream whip better.

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and 1/2 tsp vanilla extract. Whip by hand or with an electric mixer on medium-high speed until soft peaks form—stop when peaks hold shape but are still smooth (do not overbeat or you will make butter).

Spread or pipe the whipped cream over the chilled pie. Garnish with thin key lime slices or additional grated lime zest to taste.

Return the pie to the refrigerator for 15–30 minutes to let the whipped cream settle, then slice with a hot, dry knife (wipe between slices) and serve chilled.