Key Lime Pie Recipe

Prepare oven and pan

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

Combine the graham cracker crumbs, finely chopped pecans, granulated sugar and sea salt in a medium bowl; mix until evenly distributed.

Pour the melted butter over the dry mixture and stir until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish (use the bottom of a measuring cup to compact). Aim for about 1/2-inch thickness on the base and sides.

Bake the crust in the preheated oven for 10–12 minutes, or until fragrant and just set. Remove from oven and allow to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).

In a medium bowl, whisk together the sweetened condensed milk, fresh lime juice, egg yolks, lime zest and sea salt until smooth and uniformly combined. Do not overwhisk; just blend until there are no streaks.

Pour the filling into the warm (not hot) prebaked crust, smoothing the top with a spatula. Tapping the pie dish gently on the counter will remove any air bubbles.

Bake on the middle rack at 325°F (160°C) for 12–18 minutes, or until the edges are set and the center is just slightly jiggly (it will continue to set as it cools). Avoid overbaking to keep a creamy texture.

Remove the pie from the oven and let it cool to room temperature on a wire rack for about 1 hour, then refrigerate uncovered for at least 4 hours, preferably overnight, to fully set and develop flavor.

While the pie chills (or just before serving), make the pecan whipped cream. Place a chilled mixing bowl and whisk or beaters in the freezer for 10 minutes to chill.

Pour the chilled heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form.

Fold in the toasted chopped pecans gently with a spatula, keeping the whipped cream light but evenly distributed with pecan pieces. Taste and adjust sweetness if desired.

When ready to serve, spread or pipe the pecan whipped cream over the chilled pie. Sprinkle additional toasted chopped pecans and the extra lime zest over the top for garnish.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store any leftover pie covered in the refrigerator for up to 3 days.