Key Lime Pie Recipe

Prepare and bake crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan. In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and a pinch of fine salt. Pour 6 tablespoons melted unsalted butter over the crumbs and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the prepared pie pan, forming a compact 1/4–1/2-inch-thick crust. Use the bottom of a measuring cup to tamp it down firmly and evenly.

Bake the crust for 8–10 minutes until set and slightly golden. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C) if your oven runs hot; otherwise crust bake at 350°F then filling at 325°F.

Mix filling ingredients

In a medium bowl, whisk together 1 cup sweetened condensed milk and 3/4 cup fresh key lime juice until smooth and slightly thickened. Add 2 tablespoons lime zest and 4 large egg yolks, whisking until fully incorporated. Stir in 1/2 cup heavy cream and 1/2 teaspoon vanilla extract until mixture is homogeneous.

Strain the filling through a fine-mesh sieve into a clean bowl or large measuring cup to remove any pieces of zest or coagulated yolk for an extra-smooth filling.

Pour the filling into the cooled baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.

Bake on the middle rack at 325°F (160°C) for 12–18 minutes, or until the filling is set at the edges but still slightly jiggly in the center (it will continue to set as it cools). Avoid overbaking to keep the filling creamy and bright-tasting.

Remove the pie from the oven and cool to room temperature on a wire rack for about 1 hour. Once cooled, cover loosely with plastic wrap and refrigerate at least 3 hours (preferably 4–6 hours or overnight) until thoroughly chilled and firm.

Make whipped cream

About 15–30 minutes before serving, chill a mixing bowl and whisk or beaters in the fridge for best volume. Pour 1 cup heavy whipping cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form (do not overwhip).

Spread or pipe the whipped cream around the edge of the chilled pie, or cover the entire top, depending on preference.

If desired, garnish with 4 lime slices or wedges and sprinkle 1 teaspoon extra lime zest over the whipped cream or directly onto the pie for extra brightness.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store leftover pie covered in the refrigerator for up to 3 days.