Key Lime Pie Recipe

Preheat and prep pan

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

Make crumb mixture

In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tbsp granulated sugar and 1 tsp fine sea salt. Melt 6 tbsp unsalted butter and pour over the crumbs. Stir until evenly moistened and the mixture holds together when pressed.

Form crust and blind-bake

Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie dish, using the bottom of a measuring cup to compact it. Bake on the middle rack for 8–10 minutes until fragrant and set. Remove from oven and let cool slightly while preparing filling. Reduce oven temperature to 325°F (163°C) if you plan to briefly finish baking the filled pie (see filling step).

Temper egg yolks

In a medium heatproof bowl, whisk 4 large egg yolks until smooth. In a small saucepan, warm (do not boil) 2 tbsp of the sweetened condensed milk or 2 tbsp cream until just warm (about 110°F/43°C) then slowly whisk a couple tablespoons into the yolks to temper. Continue whisking and gradually add another small splash until the yolks are warmed and smooth.

Combine filling ingredients

In a large bowl, whisk together the remaining sweetened condensed milk (about 12 oz), 3/4 cup fresh key lime juice, and 2 tsp lime zest. Whisk in the tempered egg yolks until fully incorporated and smooth. Taste — the filling should be quite tart-sweet. Adjust by adding up to 1–2 tbsp more lime juice if you want tarter, or a touch more sweetened condensed milk if too tart.

Bake or chill

Option A — No-bake, chilled set: Pour the filling into the cooled crust, smooth the top, and refrigerate for at least 4 hours or overnight until firm. Option B — Lightly baked set (slightly firmer custard and small browning): Pour the filling into the cooled crust and bake at 325°F (163°C) for 12–15 minutes until the center is just set (it should jiggle slightly). Remove from oven and cool to room temperature for 30 minutes, then refrigerate at least 2 hours before serving.

Make whipped cream

Chill a medium bowl and whisk or beaters for 10 minutes if possible. Pour 1 cup heavy cream into the chilled bowl, add 1 tbsp granulated sugar and 1/2 tsp vanilla extract. Whip to soft-medium peaks (stiff peaks if you prefer). Refrigerate until ready to assemble.

Assemble and garnish

When the pie filling is set, dollop or pipe the whipped cream around the edge or over the whole pie. Sprinkle 2 tbsp toasted graham crumbs and 1/2 tsp extra lime zest over the whipped cream. Arrange 4 lime slices or wedges decoratively. Keep refrigerated and serve chilled; best within 2–3 days.