Key Lime Pie Recipe

Prep crust

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

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

Pour melted butter over crumbs and mix with a fork or spatula until the mixture resembles wet sand and holds together when pressed. If mixture seems dry, add up to 1 additional tablespoon melted butter.

Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie pan, using the bottom of a measuring cup or glass to compact the crust firmly and evenly (about 1/4 to 1/2 inch thick).

Bake the crust in the preheated oven for 8–10 minutes, until fragrant and set. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C) if your filling will be gently baked (see filled-baked step).

In a medium bowl, whisk together the sweetened condensed milk, fresh key lime juice, lime zest, and salt until smooth.

Temper the egg yolks: warm the yolks slightly by whisking them in a small bowl. Gradually whisk about 2 tablespoons of the lime-condensed milk mixture into the yolks to bring their temperature up (prevents curdling). Then whisk the tempered yolks back into the larger bowl with the rest of the lime-condensed milk mixture until fully incorporated and smooth.

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

Bake the filled pie at 325°F (160°C) for 12–15 minutes, until the filling is just set — it should still have a slight jiggle in the center. (Alternatively for a no-bake approach: chill the filled pie in the refrigerator for at least 4 hours or overnight until fully set.)

Remove the pie from the oven and let cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours (preferably 4 hours) to fully chill and develop flavor before serving.

Chill a medium mixing bowl and beaters in the refrigerator for 10–15 minutes (cold equipment helps cream whip faster).

Pour cold heavy cream into the chilled bowl. Add powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form — about 2–3 minutes. Do not overbeat; stop when peaks hold shape but are still glossy.

Either pipe or dollop the whipped cream around the edges of the chilled pie or spread a thin even layer over the top, leaving room for fruit garnish if desired.

Garnish with fresh lime slices or wedges and sprinkle the additional lime zest over the whipped cream for aroma and color. Refrigerate until serving. For best texture, serve within 24 hours.