Key Lime Pie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish or removable-bottom tart pan.

Combine crumbs and pecans: In a medium bowl, mix 1.5 cups graham cracker crumbs, 1/2 cup finely chopped pecans, and 2 tablespoons granulated sugar until evenly distributed.

Add butter: Pour 6 tablespoons melted butter over the crumb mixture and stir until the mixture resembles damp sand and holds together when pressed. If desired, stir in 1/4 teaspoon coarse salt for a more complex flavor.

Form crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish, using the bottom of a measuring cup or a flat glass to compact it. Aim for an even thickness about 1/4 to 1/2 inch.

Blind bake: Bake the crust in the preheated oven for 10-12 minutes, until set and fragrant and the edges just begin to brown. Remove from oven and let cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C) if your oven runs hot.

Temper the egg yolks: In a medium bowl, whisk 4 large egg yolks until smooth. Slowly whisk about 1/4 cup of the lime juice into the yolks to begin tempering.

Combine main filling ingredients: In a separate bowl, combine one 14-ounce can sweetened condensed milk, the remaining lime juice (about 1/2 cup), the tempered yolks, and 1 tablespoon fresh lime zest. Whisk until fully combined and slightly thickened. Add 1/4 teaspoon lime extract if using and whisk to incorporate.

Fill the crust: Pour the filling into the warm (not piping hot) baked crust and smooth the top with a spatula.

Bake gently: Bake the filled pie at 325°F (160°C) for 12-15 minutes, until the filling is mostly set — it should still have a very slight wobble in the center. Do not overbake; the filling will continue to set as it cools.

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

Toast pecans: While the pie chills, toast 1/4 cup chopped pecans in a small dry skillet over medium heat, stirring frequently, 3-4 minutes until fragrant and lightly browned. Transfer to a plate to cool.

Whip cream: Chill a mixing bowl and beaters for 10 minutes in the fridge (optional to speed whipping). Pour 1 cup cold heavy cream into the bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form.

Fold in pecans: Gently fold the toasted chopped pecans into the whipped cream, leaving a few to sprinkle on top for garnish.

Top the pie: When the pie is fully chilled, spread or pipe the pecan whipped cream over the pie. Sprinkle remaining toasted pecans and 1 teaspoon fresh lime zest over the whipped cream for garnish. If desired, finish with a light pinch of coarse salt for contrast.