Key Lime Pie
Equipment
- 9-inch pie dish
- Large mixing bowl
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Zester or microplane
- Citrus juicer
- Rubber spatula
- Wire cooling rack
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs from about 12 full graham crackers
- 3 tablespoons granulated sugar
- 0.25 teaspoon kosher salt
- 6 tablespoons unsalted butter melted and slightly cooled
Key Lime Filling
- 3 large egg yolks room temperature
- 1 tablespoon Key lime zest from about 4–5 Key limes or 2 regular limes
- 2 cans sweetened condensed milk 14 oz each, full-fat
- 0.5 cup fresh Key lime juice from about 12–15 Key limes or 4–5 regular limes; bottled works too
- 0.125 teaspoon kosher salt
Whipped Cream Topping (Optional but Recommended)
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- 0.5 teaspoon pure vanilla extract
- 1 lime thinly sliced, for garnish
Instructions
Make the Graham Cracker Crust
- Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and salt until combined.
- Pour the melted butter over the crumb mixture and stir with a fork until all the crumbs are evenly moistened and the mixture holds together when pressed.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the flat bottom of a measuring cup or glass. Make sure the crust is compact with no gaps.
- Bake the crust for 8–10 minutes until lightly golden and fragrant. Remove from oven and set aside to cool slightly while you make the filling. Keep oven on at 350°F.
Make the Key Lime Filling
- In a large bowl, whisk the egg yolks and lime zest together vigorously for about 2 minutes until the yolks lighten slightly in color and the zest is evenly distributed.
- Add both cans of sweetened condensed milk and whisk until fully combined and smooth.
- Add the fresh Key lime juice and salt, then whisk again until everything is incorporated and the filling is uniform. It will thicken slightly due to the acid reacting with the condensed milk.
- Pour the filling into the slightly cooled graham cracker crust, smoothing the top with a spatula.
Bake and Chill
- Bake at 350°F for 15–17 minutes, until the edges of the filling are set but the center still has a gentle jiggle when you nudge the pan. Do not overbake.
- Remove from oven and let the pie cool completely at room temperature on a wire rack, about 1 hour.
- Cover loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until fully set and cold.
Make the Whipped Cream and Serve
- Just before serving, beat the cold heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form, 2–3 minutes.
- Pipe or dollop the whipped cream over the chilled pie. Garnish with thin lime slices and an extra sprinkle of lime zest if desired. Slice with a sharp knife and serve cold.
Notes
Make-Ahead: Pie keeps covered in the refrigerator for up to 4–5 days. Make it the night before serving for best results — the texture and flavor improve overnight.
Freezing: Wrap individual slices tightly in plastic wrap then foil and freeze up to 2 months. Thaw overnight in fridge. Add fresh whipped cream after thawing.
Lime Substitution: Bottled Key lime juice works great for convenience. Regular fresh lime juice is also a fine swap — you'll need about 4–5 large limes.
Crust Tip: Press the crust firmly using the bottom of a measuring cup for clean, non-crumbly slices.
Don't Overbake: The center should jiggle slightly when you pull it from the oven. It sets fully as it chills.
Nutrition
Calories: 410kcalCarbohydrates: 55gProtein: 7gFat: 19gSodium: 220mgFiber: 0.5gSugar: 46g