Key Lime Pie Recipe

Prepare crust

Preheat the oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and a pinch of fine sea salt. Pour in 6 tablespoons melted unsalted butter and stir until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie plate, using the bottom of a measuring cup or glass to compact the crust evenly (about 1/4–1/2 inch thickness). Trim any excess along the edge for a neat rim.

Bake the crust in the preheated oven for 8–10 minutes until set and beginning to turn golden at the edges. Remove from the oven and allow to cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C) if you prefer to bake the filled pie at a lower temperature.

Mix filling

In a medium bowl, whisk together 1 (14 oz) can sweetened condensed milk and 3/4 cup fresh key lime juice until smooth and slightly thickened. Add 4 large egg yolks and 1 tablespoon finely grated key lime zest, then whisk until fully incorporated and glossy. Do not overbeat — just combine until smooth.

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

Bake the filled pie at 325°F (160°C) for 12–15 minutes, or until the filling is set around the edges but still slightly jiggly in the center (it will continue to set as it cools). Avoid overbaking to keep a silky texture.

Remove the pie from the oven and let it cool on a wire rack for 1 hour. After it reaches room temperature, refrigerate for at least 3 hours, preferably 4–6 hours or overnight, to fully firm up and develop flavor.

Whip cream

For the optional topping, chill a mixing bowl and whisk (or beaters) in the refrigerator for 10–15 minutes. Pour 1 cup heavy whipping cream into the chilled bowl, add 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form, being careful not to overwhip.

Spread or pipe the whipped cream around the edge of the chilled pie or over the entire surface as desired. Sprinkle 1 teaspoon extra lime zest over the top for garnish.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store leftover pie covered in the refrigerator for up to 3 days.