Key Lime Pie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) pie pan lightly with butter or nonstick spray.

Make crust mixture

Combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine salt in a bowl. Stir in 6 tablespoons melted butter until all crumbs are evenly moistened and mixture holds together when pressed.

Form crust

Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie pan, using the bottom of a measuring cup or glass for firm, even packing. Aim for a uniform thickness (about 1/4 inch).

Blind-bake

Bake the crust for 8–10 minutes until set and beginning to brown slightly. Remove from oven and transfer to a wire rack to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C) if you plan to finish baking pie in the oven (optional step below).

Warm eggs slightly

If eggs are cold, let the 4 large egg yolks come to room temperature for 10–15 minutes or place sealed in a bowl of warm (not hot) water for 5 minutes; this helps create a smooth filling.

Combine filling ingredients

In a medium mixing bowl, whisk together 1 can (14 oz) sweetened condensed milk and 1/2 cup fresh key lime juice until smooth. Add the 4 egg yolks one at a time, whisking thoroughly after each addition. Stir in 1 tablespoon key lime zest and 2 tablespoons heavy cream (optional) until fully incorporated. The mixture will thicken slightly and take on a pale green hue.

Option: Bake or chill

For a classic baked filling: pour the filling into the warm crust and bake at 325°F (160°C) for 12–15 minutes, until filling is just set in the center (it will still have a slight jiggle). For a no-bake (firmer chill-only) method: pour filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 4 hours (preferably overnight) until fully set. Either method yields a delicious pie; baked will be slightly firmer and silkier.

Cool

If baked, remove pie from oven and let cool to room temperature on a wire rack for about 1 hour. Then refrigerate for at least 2 hours (preferably 4) before serving. If chilled only, ensure it has set for the recommended time.

Chill equipment

Place the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes beforehand for best whipping results.

Whip cream

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form (about 2–3 minutes). Do not overbeat; stop when peaks hold but are still glossy.

Top the pie

When the pie is fully chilled and set, spread the whipped cream evenly over the filling or pipe decorative swirls. Sprinkle 1 teaspoon lime zest and 2 tablespoons extra graham crumbs over the whipped cream if desired. Garnish with lime slices.

Slice the pie with a sharp knife rinsed in hot water between cuts for clean slices. Serve chilled. Store any leftovers covered in the refrigerator for up to 3–4 days. Freeze slices (without whipped cream) wrapped tightly for up to 1 month; thaw in refrigerator.