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–+ servings
Classic Key Lime Pie with golden graham cracker crust, creamy pale yellow filling, and swirled whipped cream topping on a white plate with fresh lime slices

Key Lime Pie

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings 8 servings

Ingredients
  

  • 1.5 cups graham cracker crumbs from about 12 full sheets, finely crushed
  • 3 tablespoons granulated sugar
  • 0.25 teaspoon fine sea salt
  • 6 tablespoons unsalted butter melted and slightly cooled
  • 4 large egg yolks room temperature
  • 1 tablespoon Key lime zest from about 8–10 Key limes, zested before juicing
  • 0.5 cup fresh Key lime juice or bottled Key lime juice such as Nellie & Joe's — about 20–24 Key limes
  • 2 cans (14 oz each) sweetened condensed milk 28 oz total
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon pure vanilla extract
  • 1 teaspoon Key lime zest for garnish, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or non-stick spray.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and fine sea salt. Stir together until evenly mixed.
  • Pour in the melted butter and stir until all the crumbs are moistened and the mixture resembles wet sand.
  • Transfer the crumb mixture to the prepared pie dish. Use the flat bottom of a measuring cup or glass to press the mixture firmly and evenly across the bottom and up the sides of the dish, creating a uniform crust about ¼ inch thick.
  • Bake the crust for 8 minutes until lightly golden and fragrant. Remove from the oven and let cool for 10 minutes while you prepare the filling. Keep the oven on at 350°F.
  • In a large bowl, whisk the egg yolks and Key lime zest together vigorously for about 2 minutes until the mixture is pale yellow and slightly thickened. The zest oils will bloom into the yolks and deepen the lime flavor significantly.
  • Add the sweetened condensed milk and whisk until fully combined and smooth, about 1 minute.
  • Add the fresh Key lime juice and whisk gently until just combined. The mixture will thicken slightly as the acid reacts with the condensed milk — this is exactly what you want.
  • Pour the filling into the par-baked graham cracker crust, spreading it evenly with a spatula.
  • Bake the pie at 350°F for 15–17 minutes. The edges should be set and the center should still have a gentle jiggle when you nudge the pan — do not overbake or the filling will become grainy.
  • Remove from the oven and let the pie cool completely at room temperature for 30 minutes, then transfer to the refrigerator.
  • Refrigerate for at least 2 hours, or overnight for best results. The filling will continue to set and firm up beautifully as it chills.
  • Just before serving, combine the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat with a hand mixer or stand mixer on medium-high speed until medium-to-stiff peaks form, about 3–4 minutes.
  • Top the chilled pie with the whipped cream — either spread it over the entire surface or pipe decorative swirls around the perimeter using a piping bag fitted with a star tip.
  • Garnish with lime zest curls and thin lime wheel slices if desired. Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices. Serve immediately and refrigerate any leftovers.

Notes

Storage: Key Lime Pie keeps covered in the refrigerator for up to 4 days. Add whipped cream just before serving rather than in advance for best texture. Frozen variation: After chilling the baked crust, pour in filling and freeze for 4 hours until fully firm — slice and serve directly from the freezer. Bottled Key lime juice: Nellie & Joe's Famous Key West Lime Juice is the gold-standard bottled option and is widely used even in Florida. Zest tip: Always zest your limes before juicing — it is nearly impossible to zest a juiced lime.
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