Rick's Key Lime Pie Recipe
Make Rick's Key Lime Pie Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Graham Cracker Crust
Key Lime Filling
Garnish (optional)
Method
Graham Cracker Crust
- 1
Prepare and bake crust
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish or springform pan. In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine salt. Pour in 6 tablespoons melted unsalted butter and stir until the mixture has the texture of wet sand and holds together when pressed.
- 2
Press the crumbs into the bottom and up the sides of the prepared pie dish in an even layer (use the bottom of a measuring cup to compress the crust). Bake the crust for 8–10 minutes, until fragrant and slightly darker. Remove from the oven and set aside to cool while you prepare the filling; leave oven on.
Key Lime Filling
- 3
Mix filling
In a large bowl, whisk together 14 oz sweetened condensed milk and 4 large egg yolks until smooth and slightly thickened. Stir in 3 tablespoons fresh key lime juice and 1 tablespoon lime zest until fully incorporated. The mixture will thicken a bit as the acid reacts with the condensed milk.
- 4
Bake filling
Pour the filling into the baked (still-warm or cooled) graham cracker crust and smooth the top with a spatula. Bake in the preheated 350°F (175°C) oven for 10–12 minutes, just until the center is set but still slightly jiggly — do not overbake to avoid curdling or cracking. Remove from oven and let cool to room temperature on a wire rack for 1 hour.
- 5
After cooling at room temperature, cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, to allow the filling to fully set and develop flavor.
Whipped Cream Topping & Assembly
- 6
Make whipped cream
Chill a mixing bowl and whisk (or the bowl of a stand mixer) in the refrigerator for 10–15 minutes if possible. Pour 1 cup heavy cream into the chilled bowl, add 2 teaspoons confectioners' sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft-medium peaks form (cream should hold shape but still be soft). Taste and adjust sugar if desired.
- 7
Top and garnish
Remove the chilled pie from the refrigerator. Spread the whipped cream over the pie or pipe decorative swirls around the edge. Garnish with extra lime zest (1 teaspoon) and 3–4 thin lime slices/wedges as desired. Keep the finished pie refrigerated until ready to serve.