Key Lime Pie
Ingredients
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- 1 1/2 cups graham cracker crumbs
- 1/4 cups granulated sugar
- 1/4 tsp fine salt
- 6 tbsp unsalted butter – melted
- 4 large egg yolks – room temperature
- 14 ounces sweetened condensed milk
- 1 tbsp key lime zest – finely grated
- 1/2 cups key lime juice – freshly squeezed
- 1 cups heavy cream – cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Set a 9-inch pie plate on a sheet pan.
2. Make the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and fine salt. Stir in the melted butter until the mixture looks like wet sand. Press evenly into the bottom and up the sides of the pie plate. Bake until fragrant and a shade deeper, 8–10 minutes. Cool on a rack for 10 minutes.
3. Make the filling: In a medium bowl, whisk the egg yolks until slightly thickened and lightened, about 1 minute. Whisk in the sweetened condensed milk until smooth, 30–60 seconds. Whisk in the key lime zest, then gradually whisk in the key lime juice until fully incorporated; the mixture will thicken slightly.
4. Pour the filling into the warm crust. Bake until the edges are just set and the center still quivers slightly when nudged, 10–12 minutes. Do not brown.
5. Cool the pie on a rack to room temperature, about 1 hour, then refrigerate uncovered until fully cold and set, at least 3 hours (overnight for the cleanest slices).
6. Whip the topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract to soft peaks, 2–3 minutes. Spread or pipe over the chilled pie.
7. Slice and serve cold. Refrigerate leftovers, covered, for up to 3 days.
Key lime pie is a bright, creamy citrus dessert with a silky custard filling nestled in a buttery graham cracker crust. The sweet richness of sweetened condensed milk balances the tart punch of true Key lime juice, while a whisper of zest adds aromatic depth. Finished with a cool cloud of whipped cream, each slice offers a crisp-crumbly crust, a custard that melts on the tongue, and a clean, refreshing finish.
Originating in Florida’s Keys, the pie took shape in an era before refrigeration, when canned sweetened condensed milk made custard possible without fresh dairy. Early versions relied on the natural thickening that occurs when lime juice meets egg yolks and condensed milk, with little or no baking; later, brief baking became common for a firmer set and food safety. The pie is now an iconic symbol of the Keys, celebrated regionally and recognized widely as a quintessential American dessert.