Key Lime Pie Recipe

Preheat

Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.

Combine graham cracker crumbs, granulated sugar, and salt in a medium bowl. Stir to distribute evenly.

Pour the melted butter over the crumb mixture. Stir with a fork until all crumbs are evenly moistened and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch (23 cm) pie dish or tart pan with removable bottom. Use the bottom of a measuring cup to pack the crust tightly and smooth the top.

Bake the crust in the preheated oven for 8–10 minutes, until set and slightly darker at the edges. Remove from the oven and set aside to cool slightly while preparing the filling.

Reduce oven temperature to 325°F (160°C).

In a medium bowl, lightly whisk the egg yolks just until combined — do not aerate. This warms them slightly and makes blending smoother.

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

Whisk in the fresh key lime juice and lime zest. Mix until fully incorporated; the mixture will thicken slightly as the acid reacts with the milk.

Pour the filling into the baked crust, smoothing the top with a spatula. Tap the pie gently on the counter to release any trapped air bubbles.

Bake the pie at 325°F (160°C) for 12–15 minutes, or until the center is set but still has a slight wobble (it will finish setting as it cools). Avoid overbaking to prevent cracking.

Remove the pie from the oven and let it cool on a wire rack to room temperature (about 1 hour). Then refrigerate for at least 3 hours, preferably 4–6 hours or overnight, to fully chill and firm up.

About 20–30 minutes before serving, chill a medium metal or glass bowl and the whisk or beaters in the refrigerator for 10 minutes for best whipping volume.

Pour the heavy cream into the chilled bowl. Add powdered sugar and vanilla extract.

Whip on medium-high speed with a hand mixer or stand mixer until soft peaks form, about 3–5 minutes. Do not overwhip. Spoon or pipe the whipped cream around the edge of the pie or in the center, as desired.

Before serving, sprinkle additional lime zest or arrange thin lime slices on top of the whipped cream. If using candied or toasted lime peel, place sparingly as a bright accent.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Keeps well, covered, in the refrigerator for up to 3 days.