Key Lime Pie Recipe

Preheat

Preheat your oven to 350°F (175°C).

Melt the butter: place 6 tablespoons unsalted butter in a small saucepan over low heat or microwave in 20-second bursts until melted and just warm.

Combine dry ingredients: in a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt until evenly mixed.

Bind crumbs: pour the warm melted butter over the crumb mixture and stir with a fork until crumbs are evenly moistened and hold together when pressed.

Press into pan: transfer the crumb mixture into a 9-inch (23 cm) pie pan. Using the bottom of a measuring cup or your fingers, press the crumbs firmly and evenly across the bottom and up the sides to form a compact crust. Make the rim about 1/2 inch high.

Bake crust: bake the crust in the preheated oven for 8–10 minutes, until set and lightly golden. Remove from the oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C) if desired for baking the filled pie.

Zest and juice limes: zest 2 tablespoons of lime zest (about 8–10 small key limes or 3–4 regular limes) and then juice enough limes to yield 3/4 cup (185 ml) fresh lime juice. Strain seeds if needed.

Whisk yolks: in a medium bowl, whisk 4 large egg yolks lightly until smooth and slightly pale.

Combine filling: add one 14-oz can sweetened condensed milk to the yolks and whisk until fully combined and glossy. Whisk in the 3/4 cup fresh lime juice, 2 tablespoons lime zest, and 1/2 teaspoon vanilla extract until the mixture thickens slightly and is uniform in color. The acid from the lime will begin to thicken the filling.

Fill crust: pour the filling into the prebaked graham cracker crust and smooth the top with an offset spatula or the back of a spoon.

Bake the pie: place the filled pie in the oven and bake at 325°F (160°C) for 12–15 minutes, or until the edges are just set and the center still has a slight jiggle. Do not overbake; the filling should be creamy.

Cool: remove the pie from the oven and cool to room temperature on a wire rack for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight, to fully set and chill.

Chill equipment: for best results, chill a mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes before whipping cream.

Whip cream: in the chilled bowl, pour 1 cup heavy whipping cream, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft-medium peaks form. Be careful not to overwhip.

Top pie: spread or pipe the whipped cream evenly over the chilled pie just before serving.

Garnish: sprinkle 1 teaspoon extra lime zest over the whipped cream or directly on the pie if not using whipped cream. Arrange lime slices or wedges around the edge for decoration.

Slice and serve: use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Pie will keep covered in the refrigerator for up to 3 days.