American
Key Lime Pie
A small, classic Florida-style key lime pie with a crisp graham cracker crust and a silky tart filling set with egg yolks and sweetened condensed milk. It is chilled until firm and served with softly whipped cream.
Ingredients
- Graham cracker crumbs1/2 cup
- Granulated sugar1 tablespoon
- Unsalted butter, melted2 tablespoons
- Large egg yolks2
- Sweetened condensed milk1/2 cup
- Key lime juice, preferably fresh3 tablespoons
- Finely grated key lime zest1/2 teaspoon
- Heavy cream1/4 cup
- Powdered sugar1 teaspoon
- Key lime slices or zest, for servingas needed
Method
- Heat the oven to 350°F and lightly grease a 5-inch pie dish or two 4-ounce ramekins.
- Mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the dish to form an even crust.
- Bake the crust for 8 minutes, then let it cool slightly while you make the filling.
- Whisk the egg yolks in a bowl until slightly thickened and glossy, about 1 minute.
- Whisk in the sweetened condensed milk until smooth, then whisk in the key lime juice and zest until the filling thickens slightly.
- Pour the filling into the warm crust and smooth the top.
- Bake for 10 minutes, until the edges are set and the center still has a slight jiggle.
- Cool the pie at room temperature for 30 minutes, then refrigerate for at least 3 hours until thoroughly chilled and firm.
- Whip the heavy cream with the powdered sugar to soft peaks.
- Top the chilled pie with whipped cream and garnish with key lime slices or a little zest before serving.
Common questions
Can I substitute regular lime juice for key lime juice?
Yes. Regular lime juice works if key limes aren’t available, though the flavor will be a little less floral and more sharp. Use the same amount, and keep the zest if possible for extra lime aroma.
How do I know when the crust and filling are done baking?
The crust should look set and lightly golden after 8 minutes. For the filling, bake until the edges are firm but the center still jiggles slightly, like gelatin. It will set fully as it chills.
What are the most common mistakes to avoid with this pie?
Don’t overbake the filling, or it can crack and turn grainy. Also avoid adding too much lime juice, which can make the filling thin. Press the crust firmly so it doesn’t crumble when sliced.
How long should I chill Key Lime Pie before serving?
Chill it for at least 3 hours, but 4 to 6 hours is better for the cleanest slices and best texture. If you’re short on time, a brief freezer chill can help, but don’t freeze it solid.
How should I store leftovers and garnish when serving?
Store covered in the refrigerator for up to 3 days. Add whipped cream and lime slices or zest just before serving so they stay fresh. If the pie has been chilled overnight, let it sit 5 to 10 minutes before slicing.