Key Lime Pie Recipe

Prepare and bake crust

Preheat oven to 350°F (177°C). Lightly grease a 9-inch (23 cm) pie pan. Combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt in a medium bowl. Pour in 6 tablespoons melted unsalted butter and stir until crumbs are evenly moistened and resemble wet sand. Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie pan using the bottom of a measuring cup or glass (about 1/4-inch thick). Bake the crust for 8–10 minutes until set and aromatic. Remove from oven and allow to cool slightly while preparing filling. Reduce oven temperature to 325°F (163°C).

Whisk filling

In a medium bowl, whisk together 1 can sweetened condensed milk and 4 egg yolks until smooth and slightly thickened. Add 3/4 cup fresh key lime juice, 1 tablespoon key lime zest, 1/2 cup full-fat sour cream, 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Whisk until fully incorporated and pale. Do not overbeat; mixture should be silky.

Assemble and bake

Pour the filling into the warm baked crust and smooth the top with a spatula. Bake at 325°F (163°C) for 12–18 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (internal temperature about 150–155°F if using an instant-read thermometer). Avoid overbaking to keep the filling creamy.

Cool and chill

Remove the pie from the oven and let cool to room temperature on a wire rack for 1 hour. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Whip cream

If making whipped cream topping, chill a medium mixing bowl and beaters for 10 minutes if possible. Pour 1 cup heavy whipping cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Taste and adjust sweetness if desired.

Finish and garnish

Spread or pipe the whipped cream over the chilled pie just before serving. Garnish with thin key lime slices or scatter additional grated key lime zest (use the reserved 1 tablespoon zest or more) over the top. Slice with a warm, clean knife (dip in hot water and wipe dry between cuts) for clean slices.