Key Lime Pie Recipe

Preheat and prep pan

Preheat oven to 350°F (175°C). Lightly butter or spray a 9-inch pie dish (or a 9-inch removable tart pan).

Place graham crackers in a food processor and pulse until fine crumbs remain. Alternatively, place crackers in a sealed plastic bag and crush with a rolling pin until uniform.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Melt the butter and pour over the crumb mixture. Stir thoroughly until the mixture looks evenly moistened and holds together when pressed.

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 to compact the crust. Trim any uneven edges.

Bake the crust in the preheated oven for 8–10 minutes, until set and fragrant. Remove from oven and let cool slightly while preparing the filling. Lower oven temperature to 325°F (160°C) if you prefer baking the filled pie at a lower temp.

In a medium mixing bowl, whisk together the sweetened condensed milk and lime zest until combined.

Add the egg yolks one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened.

Slowly whisk in the fresh key lime juice and the salt until the filling is uniform. The acid in the lime juice will slightly thicken the mixture.

Pour the filling into the warm (but not hot) baked crust, spreading it evenly with a spatula.

Bake at 325°F (160°C) for 12–15 minutes, or until the edges are set and the center still slightly jiggles when shaken. Avoid overbaking; the filling will continue to set while cooling.

Remove the pie from the oven and allow it to cool at room temperature for 30–45 minutes. Then refrigerate for at least 3 hours, preferably 4–6 hours or overnight, until thoroughly chilled and set.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes to help the cream whip faster.

Pour the heavy cream into the chilled bowl. Add powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.

Spread or pipe the whipped cream over the chilled pie. Garnish with extra lime zest and, if desired, thin lime slices.

Slice with a sharp knife dipped in hot water and wiped dry for clean slices. Serve chilled.