Key Lime Pie Recipe

Prepare the crust

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, finely chopped pecans, and granulated sugar. Stir in melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup or glass to smooth and compact the crust evenly.

Bake the crust for 8–10 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling.

Make the filling

In a mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and well combined.

Add the key lime juice and lime zest. Whisk until fully incorporated and the mixture thickens slightly.

Pour the filling into the cooled crust and smooth the top with a spatula.

Bake the pie at 350°F (175°C) for 15 minutes, until the filling is just set and tiny bubbles appear on the surface. Do not overbake.

Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours, or overnight, until fully chilled and set.

Whip the cream

In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer on high speed until soft peaks form.

Spread or pipe the whipped cream over the chilled pie just before serving.

Top the pie with pecan halves or a sprinkle of chopped pecans. Add lime zest or a few thin lime slices for a fresh, decorative touch.