Key Lime Pie
A classic key lime pie with a graham cracker crust, creamy filling, and whipped cream topping, garnished with lime zest.
4h 55m·DESSERT4Servings
Nutrition
779kcal
16gProtein
83gCarbs
44gFat
Ingredients
GRAHAM CRACKER CRUST
Graham Cracker Crumbs
200 g
Powdered Sugar
40 g
Unsalted Butter
100 g
Kosher Salt
1 pinch
KEY LIME FILLING
Egg Yolks
3 whole
Key Lime Zest
from 1 large or 3 small key limes
1 whole
Sweetened Condensed Milk
396 g
Key Lime Juice
177 ml
WHIPPED CREAM TOPPING
Heavy Cream
473 ml
Granulated Sugar
2 tbsp
Vanilla Extract
½ tsp
FOR GARNISH
Key Lime Zest
for zesting
1 whole
Key Lime Slices
for garnish
1 whole
Equipment
Stand Mixer
Food Processor
Pie Dish
Instructions
1Prepare the Crust
5m
5mProcess Graham Crackers
In a food processor, pulse graham crackers until fine crumbs form. Add powdered sugar and salt, pulse to combine.
Add Butter and Mix
Melt unsalted butter and pour it over the crumbs. Mix with a spatula or your hands until evenly moistened and the mixture holds together when squeezed.
Form the Crust
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottomed glass or measuring cup to help compact it. Ensure it's smooth and even.
Bake the Crust
Bake in a preheated oven at 325°F (160°C) for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
2Make the Key Lime Filling
10m
10mWhisk Egg Yolks
In the bowl of a stand mixer fitted with the whisk attachment, add egg yolks and zest from 1 large key lime. Whisk on high speed for about 3 minutes until light, pale, and slightly thickened.
Add Condensed Milk
Add one 14-ounce can of sweetened condensed milk to the egg yolks. Mix on low speed until just combined.
Incorporate Lime Juice
With the mixer on low, gradually stream in 2/3 cup of key lime juice. Mix until just combined. Do not overmix.
3Assemble and Bake the Pie
25m
25mPour Filling into Crust
Pour the key lime filling into the cooled graham cracker crust. Gently spread it evenly with a spatula.
Bake the Pie
Bake at 325°F (160°C) for 20-25 minutes, or until the edges are set and the center is just barely jiggly. A thermometer inserted into the center should read 145°F (63°C).
Cool the Pie
Remove the pie from the oven and let it cool completely on a wire rack at room temperature for about 2 hours. Then, cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
4Prepare Whipped Cream and Garnish
5m
5mWhip Cream
In a clean bowl, whip 1 pint of heavy cream with 2 tablespoons of sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
Garnish the Pie
Once the pie is chilled and set, top with the whipped cream. You can pipe it decoratively or spread it evenly. Garnish with fresh lime slices and a generous amount of lime zest.
Tips
Ensure your graham cracker crust is pressed firmly and evenly to prevent it from crumbling when sliced.
Do not overmix the key lime filling after adding the lime juice, as this can affect the texture.
Allow the pie to chill completely for at least 4 hours to ensure the filling is fully set before serving.
For a more professional look, use a piping bag with a decorative tip to apply the whipped cream.