Key Lime Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish or springform pan and set aside.

Make crumb mixture

In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1 teaspoon fine salt, and 6 tablespoons melted unsalted butter. Stir until all crumbs are evenly moistened and mixture holds together when pressed.

Form crust

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish, using the bottom of a measuring cup or glass for compactness. Aim for an even 1/4- to 1/2-inch thick layer.

Blind bake

Bake crust in the preheated oven for 8–10 minutes, until just set and lightly golden at the edges. Remove from oven and allow to cool slightly while preparing the filling. Keep oven on for filling bake step.

Prepare filling ingredients

Zest limes first (reserve 2 teaspoons zest) and then juice enough key or regular limes to yield 1/2 cup juice. Separate 4 eggs and place the yolks in a medium bowl (discard or reserve whites for another use).

Whisk filling

In the bowl with yolks, whisk briefly to break them. Add 1 can (14 oz) sweetened condensed milk, 1/2 cup fresh key lime juice, 2 teaspoons lime zest, 2 tablespoons heavy cream (optional for silkier texture), and 1/4 teaspoon fine salt. Whisk until smooth and slightly thickened, about 1–2 minutes. Do not over-whisk.

Assemble and bake

Pour the filling into the warm (not hot) pre-baked crust, smoothing the top with a spatula. Bake immediately in the 350°F (175°C) oven for 10–12 minutes, until the filling is set at the edges but still slightly jiggly in the center. The top should look matte and not glossy.

Cool and chill

Remove pie from oven and cool on a wire rack for 30–60 minutes, then cover and refrigerate for at least 3 hours, preferably 4 hours or overnight, until fully chilled and set. Chilling ensures the filling firms to a sliceable texture.

Chill tools

If making fresh whipped cream, chill the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes for best results.

Whip cream

Beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract on medium-high speed until soft peaks form. Taste and adjust sweetness if desired.

Top pie

Spread or pipe the whipped cream over the chilled pie just before serving. Alternatively, dollop individual slices.

Garnish the pie with lime slices or twists and a sprinkle of extra lime zest. Slice with a sharp knife dipped briefly in hot water and wiped dry between cuts for clean slices.

Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.