Key Lime Pie (v) Recipe

1. Prepare crust

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

2. Combine 1.5 cups graham cracker crumbs, 1/4 cup granulated sugar and 1/8 tsp fine salt in a medium bowl. Stir to evenly distribute.

3. Add 6 tablespoons melted unsalted butter and mix with a fork until the mixture resembles wet sand and holds together when pressed.

4. Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish (use the bottom of a measuring cup for even pressure). Chill in the refrigerator for 10 minutes to set.

5. Bake the chilled crust in the preheated oven for 8–10 minutes until fragrant and lightly golden. Remove from oven and let cool while you prepare the filling.

6. Prepare filling

Reduce oven temperature to 325°F (165°C). In a medium bowl, whisk together 14 oz sweetened condensed milk and 4 large egg yolks until smooth and slightly thickened.

7. Stir in 3/4 cup fresh key lime juice and 1 tablespoon key lime zest. Add 1/4 cup heavy cream and whisk until fully incorporated; the acid in the lime will slightly thicken the mixture and create a silky custard.

8. Pour the filling into the cooled baked crust, smoothing the top with a spatula. Tap the pie gently on the counter to release any large air bubbles.

9. Bake the pie at 325°F (165°C) for 12–18 minutes, or until the edges are set and the center still slightly jiggles when you gently shake the pan. Do not overbake—custard will continue to set as it cools.

10. Remove the pie from the oven and let cool on a wire rack to room temperature (about 1 hour). Then chill the pie in the refrigerator for at least 3 hours, preferably overnight, to fully set and develop flavor.

11. Make whipped cream

Just before serving, chill a mixing bowl and whisk (or beaters) for 5 minutes. Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

12. Whip by hand or with an electric mixer on medium-high speed until soft peaks form (do not overwhip).

13. Spread the whipped cream over the chilled pie or pipe decorative swirls. Garnish with extra lime zest or thin lime slices if desired (about 1 tablespoon zest).

14. Keep the pie refrigerated. For best texture, serve within 24–48 hours.