Marco Island Key Lime Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish or springform pan. In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tbsp granulated sugar and 1/4 tsp fine sea salt. Pour in 6 tbsp melted butter and stir until the mixture resembles damp sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the pie dish, forming a compact 1/4–1/2-inch thick crust with slightly higher edges. Use the bottom of a measuring cup to pack it firmly and evenly.

Bake the crust for 8–10 minutes until set and lightly golden. Remove from oven and let cool slightly while you prepare filling. Reduce oven temperature to 325°F (160°C) if you plan to bake the filled pie; otherwise, follow chilled-setting instructions below.

Whisk filling

In a medium bowl, whisk together 14 oz sweetened condensed milk, 4 large egg yolks, 3/4 cup key lime juice and 1 tbsp key lime zest until smooth and slightly thickened. Add 2 tbsp heavy cream and 1/4 tsp vanilla extract and whisk to combine. Do not overbeat — mix until homogeneous and glossy.

Taste a small drop and adjust if needed: add up to 1–2 tsp more lime juice for brighter tartness or a pinch of salt for balance.

Fill and bake (baked method)

Pour the filling into the warm crust and smooth the top with a spatula. Bake at 325°F (160°C) for 12–15 minutes, or until the filling is just set at the edges but still slightly wobbly in the center (it will continue to set as it cools). Remove from oven and let cool to room temperature on a wire rack for about 1 hour, then refrigerate for at least 4 hours, preferably overnight.

Chilled/no-bake method

If you prefer a no-bake approach, simply pour the filling into the cooled crust, smooth the top, and refrigerate for at least 6 hours or overnight until fully set. The sweetened condensed milk and egg yolks will firm the filling in the cold; ensure eggs are pasteurized if serving without baking.

Make whipped cream

Chill a mixing bowl and whisk (or beaters) for 10 minutes. Pour 1 cup heavy whipping cream into the bowl with 2 tbsp powdered sugar and 1/4 tsp vanilla extract. Whip on medium-high speed until soft peaks form. Do not overwhip — you want a light, billowy topping.

Spread or pipe the whipped cream over the chilled pie just before serving. Keep the pie refrigerated until ready to serve.

Garnish the pie with thin lime slices or wheels and sprinkle 1 tsp extra lime zest over the top for bright aroma. Optionally, lightly toast a few lime slices in a skillet for 30–60 seconds per side for a caramelized accent.

Slice with a clean, hot knife (dip blade in hot water and wipe dry between slices for clean cuts). Serve chilled. Store leftover pie tightly covered in the refrigerator for up to 3–4 days.