Key Lime Pie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Prepare a 9-inch (23 cm) pie dish by wiping it dry and having it ready.

Toast pecans: Place pecans on a baking sheet and toast in the preheated oven for 5–7 minutes until fragrant. Remove and let cool, then finely chop if not already chopped.

Make crumbs: Combine graham cracker crumbs, chopped toasted pecans, and granulated sugar in a mixing bowl. Add salt and stir to combine.

Add butter and press: Pour the melted butter over the crumb mixture and stir until evenly moistened. Transfer the mixture to the pie dish and press firmly and evenly across the bottom and up the sides to form a compact crust (use the bottom of a measuring cup for even pressing).

Bake and cool: Bake the crust for 10–12 minutes until set and slightly golden at the edges. Remove from oven and let the crust cool on a wire rack for at least 15 minutes before filling.

Lower oven temperature: Reduce oven temperature to 325°F (160°C).

Prepare filling base: If using the optional cream cheese for extra body, place the softened cream cheese in a medium bowl and beat until smooth using a whisk or a hand mixer on low. Scrape down the sides so no lumps remain.

Combine main ingredients: In a separate bowl (or the bowl with cream cheese), whisk together the sweetened condensed milk, fresh key lime juice, egg yolks, and lime zest until smooth and fully incorporated. If using cream cheese, ensure mixture is completely smooth and homogenous.

Fill crust: Pour the filling into the cooled pre-baked crust and smooth the top with a spatula.

Bake gently: Bake at 325°F (160°C) for 12–15 minutes, just until the filling is set at the edges but still has a slight jiggle in the center. Do not overbake to avoid curdling or cracking.

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

Chill tools: For best results, chill the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes before whipping.

Whip cream: Combine heavy cream, powdered sugar, and vanilla extract in the chilled bowl. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip; stop when peaks hold but the cream is still smooth.

Top the pie: Once pie is fully chilled and set, spread or pipe the whipped cream evenly over the top of the pie.

Garnish: Decorate the whipped topping with lime slices or wedges, toasted pecan halves, and a light sprinkling of finely grated lime zest.

Slice and serve: Use a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serves chilled. Leftover pie should be refrigerated and consumed within 3–4 days.