Key Lime Pie Recipe

Prepare crust

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 salt in a medium bowl. Pour in melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pan using the bottom of a measuring cup or a glass to compact. Aim for an even 1/4–1/2 inch thickness on the bottom and slightly thicker at the edges.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and allow to cool while preparing the filling. Keep oven on for later use.

Mix filling

In a medium bowl, whisk together the sweetened condensed milk and lime zest until smooth. Add the egg yolks and whisk until fully incorporated and slightly thickened.

Slowly whisk in the fresh key lime juice until the mixture is homogenous. If using, whisk in the 1/2 cup heavy cream to lighten texture.

Pour the filling into the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake in the preheated 350°F (175°C) oven for 12–15 minutes, until the edges are set and the center still slightly jiggles when gently shaken. Do not overbake or the filling may curdle.

Remove pie from oven and cool to room temperature on a rack for about 1 hour, then refrigerate for at least 4 hours (preferably overnight) to fully set.

Prepare sauce

While pie chills, make the kiwi-lime sauce. Place peeled chopped kiwis, granulated sugar, lime juice and water in a blender or food processor. Purée until smooth, about 20–30 seconds.

Taste and adjust sweetness with up to 1 tsp more sugar if needed. If you prefer a smoother sauce, strain through a fine-mesh sieve to remove seeds; otherwise leave as is for texture. Refrigerate until ready to plate.

Whip cream

Just before serving, chill a mixing bowl and beaters if possible. Pour the heavy whipping cream into the bowl with powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.

To assemble, spread a thin layer (2–3 tbs) of kiwi-lime sauce across the top of the chilled pie or spoon the sauce into a small pitcher for service. Arrange fresh mixed berries on top or around the slice as desired.

Pipe or dollop whipped cream onto each slice, sprinkle with extra lime zest, and garnish with mint leaves if using. Serve chilled.