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Key Lime Pie

🇺🇸 United States · Florida Keys

Servings: 8 servings Total: 1 hour, plus cooling and chilling

Ingredients

  • 2 Tbsp granulated sugar
  • 1 tsp finely grated Key lime zest
  • ½ tsp kosher salt
  • 11 graham cracker sheets (about 6 oz)
  • 1 large egg yolk
  • 4–5 Tbsp unsalted butter, melted
  • 6 large egg yolks
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp finely grated Key lime zest, plus more for serving
  • â…” cup fresh Key lime juice
  • ¼ tsp kosher salt, plus more
  • ¼ tsp vanilla extract
  • 1½ cups heavy cream
  • â…“ cup powdered sugar

Steps

  1. Preheat oven to 350°F.
  2. In a food processor, pulse graham crackers, sugar, lime zest, and salt until finely ground.
  3. Add egg yolk and melted butter, and pulse until the mixture resembles wet sand.
  4. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  5. Bake crust until golden and set, about 12–15 minutes, then let cool.
  6. Reduce oven temperature to 300°F.
  7. Whisk egg yolks and lime zest together until pale and slightly thickened.
  8. Whisk in sweetened condensed milk, lime juice, salt, and vanilla until smooth.
  9. Pour filling into the cooled crust and bake until the edges are just set but center still jiggles slightly, about 15–20 minutes.
  10. Let pie cool to room temperature, then chill in the refrigerator at least 3 hours or overnight.
  11. Before serving, whip heavy cream with powdered sugar to soft peaks.
  12. Top pie with whipped cream and additional lime zest just before serving.

Notes

Key limes are smaller and more tart than regular limes; regular lime juice can be substituted.

Source: www.bonappetit.com