Desserts & Bakery · Free
Key Lime Pie
A tangy, creamy lime custard in a buttery graham cracker crust, topped with whipped cream. A refreshing no-fuss classic from the Florida Keys.
****+
Prep 20 min · Cook 25 min
Method
Heat the oven to 350 degrees F. Stir the graham cracker crumbs, melted butter, and granulated sugar together until the mixture looks like wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the flat bottom of a glass.
Bake the crust for 8 to 10 minutes until lightly golden, then set aside to cool slightly. Leave the oven on.
In a bowl, whisk the egg yolks for 1 minute until they thicken slightly and lighten in color.
Whisk in the sweetened condensed milk, then the lime juice and zest, until the filling is smooth and slightly thickened.
Pour the filling into the crust and smooth the top.
Bake the pie for 15 to 18 minutes, until the filling is set around the edges but still has a slight jiggle in the very center.
Cool the pie on a wire rack to room temperature, then refrigerate for at least 3 hours until fully chilled and firm.
Just before serving, whip the cold heavy cream with the powdered sugar until it holds soft peaks.
Spread or pipe the whipped cream over the chilled pie and garnish with extra lime zest, then slice with a warm, dry knife.
Chef's tips
- Use fresh lime juice for the best flavor; the tartness balances the sweet condensed milk.
- Zest the limes before juicing them, since it is nearly impossible to zest a squeezed lime.
- The pie needs a full chill to set properly, so make it several hours ahead or the night before.
Cooking times vary by equipment -- cook to temperature and to taste.
