Key Lime Pie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie pan or use a removable-bottom tart pan.

Make crumbs: Place graham crackers in a food processor and pulse until fine crumbs form (about 1.5 cups). If you don't have a processor, place crackers in a sealed plastic bag and crush with a rolling pin.

Combine crust ingredients: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and salt. Pour melted butter over the mixture and stir until evenly moistened and the texture holds together when pressed.

Form crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie pan, using the back of a measuring cup or the bottom of a glass to compact it. Aim for an even 1/4–1/2 inch thickness on the base and slightly thicker at the edges.

Bake crust: Bake in the preheated oven for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly (5–10 minutes) while you prepare the filling.

Lower oven temperature: Once crust is par-baked, reduce oven temperature to 325°F (160°C).

Temper egg yolks: In a medium bowl, whisk the 4 egg yolks lightly until smooth. This helps incorporate them evenly into the filling.

Combine filling ingredients: In a separate mixing bowl, whisk together the sweetened condensed milk, fresh key lime juice, lime zest, and vanilla extract until smooth. Slowly whisk about 1–2 tablespoons of the sweetened condensed milk mixture into the egg yolks to temper them, then whisk the yolks back into the full mixture until homogeneous.

Fill crust: Pour the filling into the warm crust and smooth the top with a spatula.

Bake pie: Bake at 325°F (160°C) for 12–15 minutes, or until the filling is just set around the edges but still slightly jiggly in the center. Avoid overbaking to keep the filling creamy.

Cool and chill: Remove the pie from the oven and let cool on a wire rack for 30–45 minutes. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Chill bowl and whisk: For best results, chill your mixing bowl and whisk or beaters in the freezer for 10–15 minutes before whipping.

Make whipped cream: In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until medium peaks form (soft but holding shape). Do not overwhip.

Top and garnish: Spread or pipe the whipped cream over the chilled pie just before serving. Sprinkle the reserved lime zest over the whipped cream as a bright garnish.

Serve: Slice with a warm, wet knife for clean slices. Serve chilled. Leftovers keep well, covered in the refrigerator, for up to 3 days.