Key Lime Pie Recipe

Preheat and prepare pan

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

Make crumbs

If using whole graham crackers, pulse about 10–12 crackers in a food processor until fine crumbs form, or place in a zip-top bag and crush with a rolling pin until you have 1.5 cups of crumbs.

Mix crust

In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, and a pinch of fine salt. Melt 6 tablespoons unsalted butter and pour into crumbs. Stir until crumbs are evenly moistened and hold together when pressed.

Form crust

Press the crumb mixture into the bottom and up the sides of the prepared 9-inch pie dish in an even layer, using the bottom of a measuring cup to compact it. Aim for about 1/4-1/2 inch thickness on the bottom and slightly higher on the sides.

Bake crust

Bake the crust in the preheated oven for 8–10 minutes, until fragrant and set. Remove from oven and let cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).

Temper and mix yolks

In a medium bowl, lightly whisk 4 large egg yolks until slightly combined. Add a few tablespoons of the warm lime juice and whisk to temper the yolks (this prevents curdling).

Combine filling ingredients

To the tempered yolks, add the remaining lime juice (total 3/4 cup), 14 oz sweetened condensed milk, 1 teaspoon lime zest, and 1/4 teaspoon salt. Whisk until completely smooth and homogenous.

Fill crust

Pour the filling into the slightly cooled pre-baked graham cracker crust. Tap the pie dish gently on the counter to release any large air bubbles and level the surface.

Bake the pie

Bake at 325°F (160°C) for 12–15 minutes, or until the filling is just set in the center (it will still have a slight jiggle). Avoid overbaking to keep the filling silky.

Cool and chill

Remove the pie from the oven and let cool to room temperature on a wire rack (about 1 hour). Once cooled, refrigerate for at least 3 hours, preferably 4–6 hours or overnight, to fully set and develop flavor.

Chill equipment

Place the mixing bowl and whisk or beaters in the fridge for 10–15 minutes before whipping for best results.

Whip cream

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 teaspoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip.

Top pie

Spread the whipped cream over the chilled pie or pipe decorative swirls around the edge. Return to the refrigerator until ready to serve.

Garnish

Just before serving, sprinkle an additional 1/2 teaspoon lime zest over the whipped topping (or directly on the pie if not using topping) and garnish with lime slices or wedges as desired.

Slice and serve

For clean slices, run a sharp knife under hot water, dry it, then slice the pie. Wipe the knife between cuts. Serve chilled. Keeps covered in the refrigerator for up to 3 days.