Key Lime Pie Slice Recipe

Prepare and prebake crust

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or line the bottom with parchment. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/8 teaspoon fine salt. Pour in 6 tablespoons melted unsalted butter and stir until the crumbs are evenly moistened and hold together when pressed.

Transfer the crumb mixture to the prepared pie pan. Use the bottom of a measuring cup or a flat glass to press the crumbs firmly and evenly across the bottom and up the sides to form a compact crust about 1/4–1/2 inch thick.

Bake the crust for 8–10 minutes, until set and beginning to turn golden at the edges. Remove from the oven and allow to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Mix filling

In a large bowl, whisk 4 large egg yolks lightly until smooth. Add one 14 oz can sweetened condensed milk and whisk until fully combined. Stir in 3/4 cup fresh key lime juice, 1 tablespoon key lime zest, 1/2 cup full-fat sour cream, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine salt. Whisk until the mixture is homogeneous and slightly thickened.

Taste a small drop: it should be bright, tangy, and pleasantly sweet. Adjust with up to 1 additional teaspoon lime juice if you prefer brighter acidity (optional).

Pour the filling into the warm (not hot) prebaked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake at 325°F (160°C) for 12–15 minutes, until the edges are set and the center still has a slight wobble — it will finish setting as it cools. Do not overbake; the surface should not brown noticeably.

Remove the pie from the oven and let it cool at room temperature for 30–45 minutes. Then refrigerate uncovered for at least 3 hours, preferably 4–6 hours or overnight, until fully chilled and firm enough to slice.

Make whipped cream

When the pie is nearly chilled, place 3/4 cup cold heavy cream, 2 teaspoons powdered sugar, and 1/4 teaspoon vanilla extract in a chilled mixing bowl. Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form. Do not overwhip.

Transfer whipped cream to a piping bag fitted with a star tip or use a spoon. Pipe or dollop whipped cream decoratively onto the chilled pie or around slices just before serving.

Garnish each slice with a thin key lime slice or twist and a light sprinkle of 1/2 teaspoon lime zest for brightness.

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