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Key Lime Pie

Key lime pie has a crisp graham cracker crust and a smooth, tangy filling baked until just set. Chill it until cold and firm, then finish with freshly whipped cream.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling and chilling 4 hours
Total Time 4 hours 48 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.125 teaspoon salt
  • 5 tablespoons unsalted butter melted
Filling
  • 3 egg yolks large
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup Key lime juice
  • 1 teaspoon lime zest finely grated
Topping
  • 0.75 cup heavy cream
  • 2 tablespoons powdered sugar

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Stir the graham cracker crumbs, granulated sugar, and salt together in a bowl.
  3. Mix in the melted butter until evenly moistened.
  4. Press the mixture firmly over the bottom and up the sides of a 9-inch pie plate.
  5. Bake for 8 to 10 minutes, until fragrant and set.
  6. Let the crust cool while you make the filling.
Make the filling
  1. Whisk the egg yolks in a medium bowl until smooth.
  2. Whisk in the sweetened condensed milk, Key lime juice, and lime zest until combined.
  3. Pour the filling into the crust.
  4. Bake at 350°F for 15 to 20 minutes, until the edges are set and the center reaches 160°F on an instant-read thermometer.
  5. Cool the pie on a rack for 1 hour.
  6. Cover and refrigerate for at least 3 hours, until cold and firm.
Make the topping
  1. Beat the heavy cream and powdered sugar in a chilled bowl until medium-stiff peaks form.
  2. Spread or pipe the whipped cream over the chilled pie just before serving.

Notes

For the smoothest filling, whisk until combined without overmixing. Cover and refrigerate leftovers for up to 3 days; freeze leftovers yes. For a gluten-free version, use gluten-free graham cracker crumbs.