Key Lime Pie Recipe

Prepare oven and pan

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

Combine graham cracker crumbs, granulated sugar and a pinch of salt in a medium bowl. Pour melted butter over the crumbs and stir until mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly into the bottom and up the sides of the prepared pie pan in an even layer (use the bottom of a measuring cup to compact). Bake for 8–10 minutes until set and golden at the edges. Remove from oven and allow to cool slightly while preparing filling.

If using cream cheese: in a medium bowl, beat the softened cream cheese until smooth and lump-free using a whisk or handheld mixer (about 1–2 minutes).

In a separate bowl, whisk together the egg yolks until smooth. Add the sweetened condensed milk and whisk until fully incorporated.

Stir in the lime juice and lime zest. If using cream cheese, fold the condensed milk mixture into the cream cheese until fully combined and smooth. Mix only until combined; overmixing is not necessary.

Pour the filling into the slightly cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 10–12 minutes, until the filling is just set at the edges but still slightly jiggly in the center. (Filling will firm as it chills.)

Remove the pie from the oven and allow it to cool to room temperature on a wire rack for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Chill a medium mixing bowl and whisk or beaters in the freezer for 10–15 minutes before whipping (chilled equipment helps cream whip faster).

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract. Whip by hand with a whisk or with a hand/stand mixer on medium-high speed until medium-stiff peaks form (about 2–3 minutes). Do not overwhip or the cream will become grainy and start to turn into butter.

Spread the whipped cream evenly over the chilled pie or pipe decorative rosettes. Sprinkle lime zest and extra graham crumbs over the top, and arrange thin lime slices for garnish if using.

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

Store leftover pie covered in the refrigerator for up to 3 days. Keep any extra whipped cream separately and re-whip briefly if it separates.