American · Free recipe
Our Signature Key Lime Pie
A buttery graham crust cradles a custard that is equal parts pucker and cream, set just long enough in the oven to hold a clean slice. Fresh key lime juice keeps the flavor floral rather than harsh, and a cloud of lightly sweetened whipped cream tames the tartness.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 8
- Level
- Easy
Method
-
Heat the oven to 350F. Stir the graham crumbs, granulated sugar, salt, and melted butter until the mixture looks like wet sand, then press it firmly into a 9-inch pie plate using the bottom of a measuring cup.
-
Bake the crust for 10 minutes, until it smells toasty and the edges darken slightly, then let it cool for 10 minutes while you make the filling.
-
Whisk the egg yolks and lime zest together for about 1 minute until the yolks turn pale, then whisk in the condensed milk followed by the lime juice; the mixture will thicken noticeably as the acid hits the milk.
-
Pour the filling into the crust and bake for 15 minutes, just until the center barely jiggles like firm gelatin when you nudge the plate.
-
Cool the pie on a rack for 30 minutes, then refrigerate uncovered for at least 3 hours so the custard sets fully.
-
Right before serving, whip the cream with the powdered sugar to soft peaks and spread or pipe it over the chilled pie.
Zest note from the test kitchen
Zest your limes before juicing them, and whisk the zest into the yolks rather than the milk so the oils bloom and perfume the whole filling.
