Perfect Key Lime Pie
A sharp, creamy, slightly dangerous-looking key lime pie: bright lime filling, buttery graham crust, and a clean whipped topping.
| Preparation | Cooking | Ready in | Yield |
|---|---|---|---|
| 30 minutes | 30 minutes | Five+ hours (chill at least four hours) | One 9-inch pie |
Ingredients
| Name | Quantity |
|---|---|
| Graham cracker crumbs | 1.5 cu |
| Sugar, granulated | 1/3 cu |
| Butter, unsalted (melted, for crust) | 6 tbsp |
| Salt (crust) | pinch |
| Egg yolks | 4 |
| Sweetened condensed milk | 14 oz |
| Key lime juice | 2/3 cu |
| Lime zest (for filling) | 1 tbsp |
| Salt (filling) | pinch |
| Heavy whipping cream | 1 cu |
| Powdered sugar | 2 tbsp |
| Vanilla extract | 0.5 tsp |
| Lime zest (optional, extra for garnish) | As needed |
Directions
- Make the crust. Preheat the oven to 350°F. Mix graham cracker crumbs, granulated sugar, melted butter, and salt until the texture looks like wet sand. Press firmly into a 9-inch pie dish, going up the sides. Bake for 8–10 minutes, then let cool slightly.
- Make the filling. In a bowl, whisk the egg yolks for about 1 minute until slightly thickened. Add sweetened condensed milk and whisk until smooth. Add key lime juice, lime zest, and salt. Whisk until the filling thickens slightly. Pour into the crust.
- Bake. Bake at 350°F for 14–16 minutes, until the center is just set but still has a very slight wobble. Do not overbake; the pie will firm up as it chills.
- Chill. Cool at room temperature, then refrigerate for at least 4 hours, ideally overnight.
- Top and serve. Whip heavy cream, powdered sugar, and vanilla until soft-to-medium peaks form. Spread or pipe over the chilled pie. Garnish with lime zest.
- Ideal version. Use Nellie & Joe’s key lime juice (or fresh key limes), plenty of extra lime zest, a very salty-buttery crust, and lightly sweetened whipped cream—not meringue. You want tart, creamy, cold, and clean-cut.
- Enjoy!