Key Lime Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (177°C). Use a 9-inch (23 cm) pie dish. Lightly grease the dish or spray with nonstick spray.

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Stir to evenly distribute.

Add melted butter and stir until the mixture resembles wet sand and holds together when pressed. If too dry add 1 teaspoon more melted butter.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie dish, using the bottom of a measuring cup or glass to compact the crust.

Bake crust for 8-10 minutes until set and beginning to color at edges. Remove from oven and let cool slightly while preparing filling. Reduce oven temperature to 325°F (163°C) if desired for baking the filling.

In a medium bowl whisk together egg yolks and whole egg until smooth and slightly thickened, about 30 seconds.

Add the sweetened condensed milk and whisk until fully incorporated and smooth.

Stir in the key lime juice, lime zest, vanilla extract and salt. Whisk until the mixture is uniform; it will thicken slightly as the acid reacts with the dairy.

Pour the filling into the warm (not piping hot) baked crust, smoothing the top with a spatula.

Bake in the preheated oven at 325°F (163°C) for 12-15 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Do not overbake — the filling should have a custard-like set.

Remove the pie from the oven and cool on a wire rack for about 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or preferably overnight to fully set and chill.

When ready to serve, chill a medium bowl and beaters for 10 minutes in the freezer (optional) for best whipped cream volume.

Add heavy cream, powdered sugar and vanilla to the chilled bowl. Whip on medium-high speed until medium-stiff peaks form, about 2-3 minutes. Do not overwhip or it will become grainy.

Spread or pipe whipped cream around the edge of the chilled pie or dollop in the center. Garnish with lime slices or extra lime zest to taste.

Slice with a hot, clean knife (wipe between cuts) and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.