Key Lime Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or springform pan.

Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts until fully melted.

In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1 teaspoon fine sea salt. Pour the melted butter over the crumbs and stir until the mixture is evenly moistened and holds together when pinched.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie pan (about 1/4–1/2 inch thick). Use the bottom of a measuring cup or glass to compact the crust for an even surface.

Bake the crust for 8–10 minutes until set and beginning to darken slightly. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C) if your filling will be baked.

If you prefer a filled-and-baked key lime pie (classic texture), keep the oven at 325°F (160°C). For a no-bake, chilled version, you can skip the baking step (but still cook yolks if you prefer). This recipe follows the lightly baked method for a smooth, stable filling.

In a medium bowl, lightly whisk 4 large egg yolks just to combine. Do not whisk in air — you want smooth yolks.

Add the 14 oz sweetened condensed milk to the yolks and whisk until smooth and homogeneous.

Stir in 3/4 cup fresh key lime juice and 1 tablespoon key lime zest, whisking until fully incorporated. The mixture will thicken slightly.

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

Bake the pie at 325°F (160°C) for 12–15 minutes, or until the filling is just set at the center (a slight jiggle is fine). Avoid overbaking to keep the filling creamy. Alternatively, for a no-bake version, skip baking and chill instead (see chilling step).

Remove the pie from the oven and let cool to room temperature on a wire rack for 1 hour. Then refrigerate for at least 3 hours, preferably 4–6 hours or overnight, to fully set and develop flavor.

If making the whipped topping, chill a mixing bowl and whisk attachment (or beaters) in the refrigerator for 10–15 minutes before whipping.

Pour 1 cup heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip — stop when peaks hold shape but are still glossy.

Spread or pipe the whipped cream over the chilled pie just before serving. Garnish with an additional 1/2 teaspoon lime zest for brightness.

Slice the pie with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Store leftover pie covered in the refrigerator for up to 3–4 days. Do not freeze the assembled pie with whipped topping; you can freeze the baked pie (without whipped cream) wrapped well for up to 1 month—thaw in refrigerator before serving.