Description

This Key Lime Pie recipe delivers a perfectly creamy, tangy, and indulgent slice of citrus delight. Featuring a buttery graham cracker crust and a luscious, silky key lime filling made with fresh lime juice and sweetened condensed milk, it’s topped with softly whipped cream for an irresistible finish. The process includes baking the crust and filling to just the right set, followed by chilling to achieve that clean slice and smooth texture. Ideal for an elegant dessert or a refreshing treat, this pie balances sweet and tart for the ultimate guilty pleasure.

Ingredients

Scale

Crust

1 1/2 cups (150 g) graham cracker crumbs (about 10–12 full sheets, crushed)
1/4 cup (50 g) granulated sugar
1/2 cup (113 g) unsalted butter, melted
Pinch of fine salt (optional)

Filling

1 can (14 oz / 396 g) sweetened condensed milk
4 large egg yolks
1/2 cup (120 ml) key lime juice (fresh preferred)
1 tablespoon key lime zest (or regular lime zest)

Topping

1 cup (240 ml) cold heavy cream
2 tablespoons (15 g) powdered sugar
1/2 teaspoon vanilla extract
Extra lime zest or thin lime slices for garnish

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Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and place a 9-inch pie dish on a baking sheet to easily move it and catch drips during baking.
Make and Bake the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt until the mixture feels like damp sand. Press the mixture firmly into the pie dish’s bottom and up the sides using the bottom of a measuring cup to compact it tightly for clean slicing. Bake for 8–10 minutes until toasty and slightly darker, then cool on a rack for 10 minutes.
Whisk Filling Ingredients: In a clean bowl, whisk egg yolks for about 30 seconds to loosen. Add sweetened condensed milk and whisk until smooth and glossy. Stir in key lime juice and zest; the mixture will thicken—a sign of the perfect filling texture. Optionally, strain the lime juice before adding for extra smoothness.
Fill and Bake the Pie: Pour the filling into the warm crust and smooth the top gently. Bake for 15–18 minutes until the edges are set and the center has a slight jiggle like soft gelatin. Avoid overbaking to prevent dryness or cracks.
Cool and Chill: Let the pie cool to room temperature for about 1 hour, then cover and refrigerate for at least 4 hours or overnight to allow it to fully set and develop creamy firmness.
Prepare Topping: Beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form (or firmer if preferred). Top the chilled pie with the whipped cream.
Garnish and Serve: Finish with extra lime zest or thin lime slices for a bright, fresh look. Slice the pie by dipping the knife in hot water and wiping it dry between cuts for clean, bakery-style slices.

Notes

Use fresh key lime juice for the best flavor, but bottled lime juice works in a pinch.
Pressing the crust tightly ensures cleaner slices and better structure.
Do not overbake the filling; a slight jiggle in the center means it’s perfectly done.
Chilling overnight improves texture and sliceability significantly.
To remove surface cracks, avoid baking for too long and allow the pie to cool gradually.
For extra smooth filling, strain the lime juice before mixing.