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Loading...A beloved Florida Keys classic, this tart and creamy pie features a buttery graham cracker crust filled with a velvety custard of egg yolks, sweetened condensed milk, and fresh key lime juice. Topped with billowy whipped cream and a dusting of zest, it strikes the perfect balance between sweet and puckeringly sour.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings8
Yield1 (9-inch) pie, 8 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 12 gSaturated Fat
- 62 gCarbs
- 1 gFiber
- 52 gSugar
- 8 gProtein
- 220 mgSodium
- 280 mgPotassium
- 200 mgCalcium
- 1 mgIron
- 8 mgVitamin C
- 450 mcgVitamin A
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups finely crushed graham cracker crumbs (about 10 full sheets)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of fine sea salt
For the Lime Filling
- 4 large egg yolks, room temperature
- 2 cans (14 oz each) sweetened condensed milk
- 3/4 cup fresh key lime juice (about 20 key limes)
- 1 tablespoon finely grated key lime zest
- 1/2 teaspoon vanilla extract
For the Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- Extra lime zest and thin lime slices, for garnish
Directions
- Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, melted butter, and salt until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, forming an even layer.
- Bake the crust for 8 to 10 minutes until lightly golden and fragrant. Remove from the oven and set aside to cool slightly while you prepare the filling.
- In a large mixing bowl, whisk the egg yolks until pale and slightly thickened. Pour in the sweetened condensed milk and whisk until completely smooth and glossy.
- Add the key lime juice, lime zest, and vanilla extract to the yolk mixture, whisking gently until fully incorporated and slightly thickened. The acidity of the lime will begin to curdle and set the proteins.
- Pour the filling into the warm graham cracker crust and smooth the top with a spatula. Bake for 15 to 18 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.
- Remove the pie from the oven and cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to allow the filling to fully set.
- Just before serving, beat the heavy cream, powdered sugar, and vanilla in a chilled bowl with an electric mixer until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
- Garnish with extra lime zest and thin lime slices, slice into wedges with a sharp knife dipped in hot water, and serve cold.
Cook’s Notes
- True key limes are small, yellow-green, and more aromatic than Persian limes; if unavailable, bottled Nellie & Joe's Key West Lime Juice is an excellent substitute.
- Do not overbake the filling; it should still wobble slightly in the center when you remove it, as it will continue to set while cooling.
- For the cleanest slices, dip a sharp knife in hot water and wipe it dry between each cut.
- The pie can be made 2 days ahead and stored covered in the refrigerator; add the whipped cream topping just before serving.
- For an extra-tangy pie, fold an additional tablespoon of lime zest into the filling or sprinkle flaky sea salt over the whipped cream.
