Key Lime Pie Recipe

Preheat and prepare pan

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

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

Pour the melted butter over the crumb mixture. Toss with a fork or mix with a spatula until all crumbs are moistened and the mixture holds together when pinched (about 30 seconds). If mixture seems dry, add up to 1 tablespoon 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 it. Aim for an even 1/4–1/2 inch thickness on the base and about 1/2 inch up the sides.

Bake the crust on the middle oven rack for 8–10 minutes, until fragrant and just set. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C) if plan to bake the filled pie; otherwise allow crust to cool completely for a no-bake filling set in the refrigerator.

If you haven’t already, zest the limes first, then juice them. You need about 3–4 small key limes or 2–3 regular limes to yield 3/4 cup juice. Strain the juice to remove seeds and excess pulp.

In a medium bowl, whisk together the egg yolks until smooth and slightly pale (about 30 seconds). This helps incorporate more air for a silkier filling.

Add the sweetened condensed milk to the whisked yolks and whisk until fully combined and smooth (about 1 minute).

Whisk in the key lime juice and lime zest. The mixture will thicken slightly and turn a paler color as the acid from the juice interacts with the yolks and condensed milk.

If desired for extra silkiness, whisk in 2 tablespoons heavy cream. Taste and adjust: if you want more tang, add up to 1 tablespoon more lime juice; for sweeter, you can add 1 teaspoon sugar, though traditional key lime pie balances sweetened condensed milk with lime.

Pour the filling into the warm (or cooled) prebaked crust, smoothing the top with an offset spatula or back of a spoon.

Bake the filled pie at 325°F (160°C) for 12–15 minutes, until the edges are just set and the center still has a slight jiggle (the filling will continue to set while cooling). For a no-bake set, skip baking and chill the filled pie in the refrigerator for at least 4 hours or overnight.

Remove the pie from the oven (if baked) and let cool on a wire rack for 30 minutes, then refrigerate at least 2 hours (or overnight) until thoroughly chilled and fully set.

For whipped cream topping: Chill a mixing bowl and beaters in the freezer for 10 minutes for best results.

Pour the heavy whipping cream into the chilled bowl. Add the powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Taste and adjust sweetness if needed.

Pipe or dollop the whipped cream around the edge of the cooled pie or spread evenly over the top. Garnish with the reserved lime zest (about 1/2 teaspoon) and, if desired, thin lime slices or candied lime peel.

Keep the finished pie refrigerated. Serve chilled in slices. Store leftovers covered in the refrigerator for up to 3 days.