Key Lime Pie Recipe
Make Key Lime Pie Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare and press crust
Preheat oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine salt. Stir in 6 tablespoons melted unsalted butter until mixture is evenly moistened and resembles wet sand.
- 2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish (or a removable-bottom tart pan). Use the bottom of a measuring cup to compact the crust evenly and create a slightly higher edge.
- 3
Bake the crust for 8–10 minutes until set and golden at the edges. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (165°C).
Filling
- 4
Mix filling ingredients
In a medium bowl, whisk together 1 cup sweetened condensed milk and 3/4 cup fresh key lime juice until smooth and thickened slightly. Add 2 teaspoons lime zest and whisk to combine.
- 5
Whisk in 4 egg yolks, one at a time, until the mixture is homogeneous. If using, whisk in 2 tablespoons heavy cream for a silkier texture.
- 6
Strain the filling through a fine-mesh sieve into a clean bowl to remove any bits of cooked yolk or zest clumps, ensuring a silky filling.
- 7
Bake the pie
Pour the filling into the warm baked crust and smooth the top. Bake at 325°F (165°C) for 12–15 minutes, just until the edges are set and the center still jiggles slightly when shaken. Do not overbake — the custard will firm as it chills.
- 8
Remove the pie from the oven and let cool to room temperature on a wire rack for about 30–45 minutes. Then refrigerate uncovered for at least 3 hours (preferably 4–6 hours or overnight) until fully chilled and set.
Topping
- 9
Whip cream
About 15–30 minutes before serving, pour 1 cup heavy whipping cream into a chilled mixing bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form.
- 10
Spread or pipe the whipped cream over the chilled pie. Garnish with thin lime slices or additional lime zest to taste. For a cleaner presentation, pipe rosettes or dollops around the edge and leave the center lightly dusted with zest.
- 11
Keep the pie refrigerated until ready to serve. Leftovers will keep covered in the refrigerator for up to 3 days.
