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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Graham Cracker Crust
Key Lime Filling
Whipped Cream Topping (Optional)
Method
Graham Cracker Crust
Combine Crust Ingredients
In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of fine sea salt, and 6 tablespoons melted unsalted butter. Mix with a fork or spatula until the mixture is evenly moistened and holds together when pressed.
Form and Bake Crust
Press the crumb mixture firmly and evenly into the bottom and up the sides of the 9-inch pie pan (about 1/2 inch thickness on the bottom, slightly higher on sides). Use the bottom of a measuring cup to compact the crust. Bake in the preheated oven for 8–10 minutes until set and fragrant. Remove from oven and allow to cool slightly while you prepare the filling. Leave oven on.
Key Lime Filling
Temper Egg Yolks
In a medium bowl, whisk together 4 egg yolks until smooth. Slowly add about 1/4 cup of the warm (room temperature) sweetened condensed milk to the yolks while whisking to temper them and prevent scrambling.
Mix Filling
Add the tempered yolk mixture back into the remaining sweetened condensed milk (total 14 oz). Whisk in 3/4 cup fresh key lime juice, 1 tablespoon fresh lime zest, and a pinch of salt until the filling is homogeneous and slightly glossy.
Fill and Bake
Pour the filling into the pre-baked graham cracker crust and smooth the top with an offset spatula or spoon. Bake in the oven at 350°F (175°C) for 10–12 minutes, until the edges are set and the center still slightly trembles when nudged. Do not overbake; the filling will firm as it chills.
Cool and Chill
Remove the pie from the oven and let it cool to room temperature on a wire rack for about 30–45 minutes. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
Whipped Cream Topping (Optional)
Make Whipped Cream
Chill a medium mixing bowl and beaters in the freezer for 10 minutes if available. Pour 1 cup heavy whipping cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form (do not overbeat).
Top Pie and Garnish
When the pie is fully chilled, either spread the whipped cream over the pie or pipe decorative dollops around the edge. Sprinkle 1 teaspoon fresh lime zest over the whipped cream for garnish. Keep refrigerated until serving.