Homemade Key Lime Pie Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Use a 9-inch (23 cm) pie dish. Lightly grease the pie dish or use a removable-bottom tart pan for easier slicing.

Combine graham cracker crumbs and sugar in a medium bowl until evenly mixed.

Melt the butter until fully liquid (microwave or stovetop). Pour melted butter over crumb mixture and add salt. Stir until crumbs are uniformly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie dish to form a compact crust (use the bottom of a measuring cup for an even surface). Aim for about 1/4–1/2 inch thickness.

Bake crust in preheated oven for 8–10 minutes until fragrant and set. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool slightly while preparing filling.

Zest the limes first, collecting about 1 tablespoon of zest. Then juice enough key limes (or regular limes) to yield 3/4 cup of juice. Strain juice to remove seeds and excess pulp if desired.

In a medium bowl, lightly whisk the 4 large egg yolks until smooth and slightly pale (about 30 seconds).

Add the sweetened condensed milk to the whisked yolks and whisk until fully combined and smooth, scraping the sides of the bowl.

Gradually whisk in the key lime juice and lime zest into the milk-egg mixture until the filling is homogenous. The mixture will slightly thicken as the acid reacts with the milk and eggs.

Pour the filling into the slightly cooled baked crust, smoothing the top with a spatula or back of a spoon.

Bake at 325°F (160°C) for 12–15 minutes, or until the center is just set — it should have a slight jiggle but not be liquid. (Internal temp ~170°F / 77°C if using an instant-read thermometer.)

Remove pie from oven and let cool on a wire rack for 1 hour, then refrigerate uncovered for at least 3 hours (preferably 4–6 hours or overnight) to fully set and develop flavor.

Chill mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes to help cream whip faster (optional).

Pour the cold heavy cream into the chilled bowl. Add powdered sugar and vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form (about 2–3 minutes). Be careful not to overwhip.

Spread or pipe the whipped cream over the chilled pie just before serving. Garnish with thin lime slices or additional lime zest.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Store refrigerated; consume within 3–4 days.