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Ultimate Key Lime Pie

A bright, tangy classic with a silky filling and a buttery graham crust, perfect for summer evenings or as a delightful citrus treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American, Floridian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs Finely processed for a compact crust.
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter Melted and slightly warm.
For the filling
  • 4 large egg yolks Use room temperature for best results.
  • 1 can sweetened condensed milk 14 ounces.
  • ¾ cup freshly squeezed key lime juice Fresh juice preferred over bottled.
  • Zest of 2 key limes
For the topping
  • 1 cup heavy whipping cream Chilled.
  • 2 tablespoons powdered sugar For sweetening.
  • Lime wedges For garnish.

Method
 

Make and prebake the crust
  1. Mix graham crumbs, sugar, and melted butter until crumbs hold together when pressed.
  2. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
  3. Bake at 350°F (175°C) for 8-10 minutes until edges turn golden. Cool completely.
Prepare the filling
  1. Whisk egg yolks until pale; add sweetened condensed milk and whisk until smooth.
  2. Gradually add the key lime juice and fold in the lime zest.
Bake the pie
  1. Pour the filling into the cooled crust. Bake for about 15 minutes.
  2. The center should be slightly jiggly while the edges are set.
Cool and chill
  1. Let the pie cool at room temperature for 30-60 minutes.
  2. Refrigerate uncovered for at least 3 hours, preferably overnight to fully set.
Whip topping and serve
  1. Beat heavy whipping cream with powdered sugar until stiff peaks form.
  2. Spread or pipe whipped cream over the chilled pie and garnish with lime wedges.

Notes

For a lighter take, top with whipped cream just before serving. Store in the fridge for up to 4 days, or freeze for up to 2 months.