If you are looking for a dessert that strikes the perfect balance between zingy and creamy, this classic Key Lime Pie is the answer. With a crisp, buttery graham cracker crust and a custard-like filling that sets like magic, this recipe is a timeless favorite.
Originally hailing from the Florida Keys in the 1800s, this pie gained popularity because the chemical reaction between the acid in the limes and the proteins in sweetened condensed milk allows it to thicken beautifully without heavy baking. It is an incredibly easy recipe to master, resulting in a treat that is both refreshing and indulgent.
Ingredients
The Graham Cracker Crust
- 1 ½ cups Graham cracker crumbs (approx. 180g)
- ¼ cup Granulated sugar (50g)
- 6–8 tbsp Unsalted butter, melted
The Key Lime Filling
- 4 Egg yolks
- 2 cans (14oz each) Sweetened condensed milk
- ¾ cup Fresh Key lime juice
- 2 tsp Lime zest
The Whipped Cream Topping
- 1 cup Heavy cream, cold
- 3 tbsp Powdered sugar (granulated sugar may be substituted)
- 1 tsp Vanilla extract
Instructions
1. Prepare the Oven and Crust Mixture
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the graham cracker crumbs and sugar. While stirring, slowly drizzle in the melted butter. Start with about 6 tablespoons and check the consistency; you are looking for a mixture that resembles wet sand and holds its shape when squeezed together.
2. Form and Bake the Crust
Transfer the moist crumbs into a pie plate. Shake the plate gently to distribute the crumbs, then use a flat-bottomed measuring cup to press the mixture firmly into the bottom and up the sides. Use your index finger or thumb to apply pressure to the sidewalls to ensure the crust is compact and won’t fall apart when sliced. Bake at 350°F for 10 minutes until dry, golden brown, and fragrant.
3. Make the Filling
While the crust bakes, prepare the filling. In a large bowl, whisk the egg yolks, sweetened condensed milk, fresh lime juice, and zest. Whisk gently at first to combine the thin juice with the thick milk. The acid will react with the milk proteins to create a naturally thick, custard-like consistency.
4. Fill and Bake Again
Pour the filling directly into the still-warm crust immediately after it comes out of the oven. Give the pie a little jiggle to level the surface, then return it to the 350°F oven for another 10 minutes to help it set.
5. Cool and Chill
Remove the pie from the oven and place it on a wire rack to cool for 20 minutes. Once cooled slightly, transfer it to the refrigerator to chill for at least one hour.
6. Prepare the Topping
For the best results, use a chilled bowl and whisk. Combine the cold heavy cream, powdered sugar, and vanilla extract. Whisk on medium speed until frothy, then increase to high speed until soft peaks form. Be careful not to over-whip, or the cream will turn into butter.
7. Decorate and Serve
Pipe dollops of whipped cream around the edge for a polished look, or pile it high in the center for a “whipped cream mountain”. For a final touch of color and aroma, grate fresh lime zest over the whipped cream just before serving.
Chef’s Tips
- Lime Selection: Authentic Key limes are smaller, seedier, and more fragrant than standard Persian limes. However, if you cannot find Key limes, regular limes will still produce a delicious pie. Avoid using bottled lime juice.
- Crust Alternative: If you are not a fan of graham crackers, Biscoff cookies make a fantastic substitute for the crust.
- Color Adjustment: The natural filling is pale yellow with a hint of green. If you prefer a greener aesthetic, you can swirl in a small amount of food coloring.
- Storage: This pie is best kept in the refrigerator and will last for a few days. Do not leave it at room temperature for more than one hour.
