Key Lime Pie Recipe

Preheat and prepare pan

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

Combine the graham cracker crumbs, granulated sugar, and fine sea salt in a medium bowl. Pour in the melted butter and stir until all crumbs are evenly moistened and hold together when pressed.

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 to compact it tightly (about 1/4–1/2 inch thick on bottom, slightly thicker at the edges).

Bake the crust on the middle rack for 8–10 minutes until fragrant and slightly darkened. Remove from oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C) if you plan to bake the pie filling; otherwise 0°F if refrigerating only (see note).

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

Add the sweetened condensed milk to the yolks and whisk until thoroughly combined and smooth.

Stir in the fresh key lime juice, key lime zest, and vanilla extract. Whisk until the mixture thickens slightly and is homogeneous. The acid in the lime juice will begin to thicken the filling.

Pour the filling into the pre-baked graham cracker crust and smooth the top 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 you gently shake the pan (it will finish setting as it cools). Avoid overbaking to keep a creamy texture.

Remove the pie from the oven and let cool on a wire rack for 30 minutes, then refrigerate uncovered for at least 4 hours (preferably 6–8 hours or overnight) until fully chilled and set.

Chill a medium mixing bowl and the whisk or beaters in the refrigerator for 10–15 minutes (optional but helps cream whip faster).

Pour the chilled heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form—the cream should hold shape but remain smooth and not grainy.

Either pipe or spread the whipped cream over the chilled pie. If piping, use a large star tip for decorative swirls around the edge and a small rosette in the center, or simply smooth evenly for a classic finish.

Garnish with thin lime slices or wedges and sprinkle extra lime zest over the top for aroma and color. Keep refrigerated until ready to serve.