Key Lime Pie, Home Style
Key limes are small, tart limes, and their juice gives this pie its sharp, bright flavor against a buttery graham crust. The filling is baked until set, then chilled until firm; it makes one 8-inch pie, about 4 generous slices. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Bake the egg filling until the center reaches 160°F — never serve an unbaked egg filling. Keep the pie and whipped cream refrigerated at 40°F or below. Scrub limes before zesting, and chill leftovers within 2 hours (1 hour if above 90°F).
Allergens: egg, milk, wheat
Equipment
- 8-inch pie plate
- mixing bowls
- whisk
- citrus juicer
- instant-read thermometer
- electric mixer
Ingredients (for 4 servings)
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar (for crust)
- 5 tablespoons butter, melted
- 14 ounces sweetened condensed milk
- 3 egg yolks
- 1/2 cup fresh Key lime juice
- 1 teaspoon Key lime zest
- 1/2 cup heavy cream, cold
- 1 tablespoon sugar (for whipped cream)
Directions
1. Heat the oven to 350°F. Scrub the Key limes under running water, then zest and juice them.
2. Stir the graham crumbs, 3 tablespoons sugar, and melted butter until evenly moist. Press firmly into the bottom and up the sides of an 8-inch pie plate.
3. Bake the crust 10 minutes until lightly browned and fragrant. Let it cool while you make the filling.
4. Whisk the egg yolks and lime zest for 1 minute until pale. Whisk in the condensed milk, then the lime juice, until smooth and slightly thickened.
5. Pour the filling into the crust. Bake 15 to 18 minutes until the edges are set and the center jiggles only slightly.
6. The filling must reach 160°F in the center on an instant-read thermometer. If it has not, bake 2 to 3 minutes more and check again.
7. Cool on a rack 30 minutes, then refrigerate at least 3 hours until cold and firm (the chill time is included in the cook time).
8. Just before serving, beat the cold cream with 1 tablespoon sugar to soft peaks. Spread over the pie and cut into 4 slices.
9. Return leftovers to the refrigerator right away — do not leave the pie out more than 2 hours (1 hour if the room is above 90°F).
Skill taught
Baking a custard filling just until set so it is safe and still smooth.
Affordable substitution
Use bottled Key lime juice or regular Persian lime juice, and crush plain graham crackers in a bag instead of buying crumbs.
Optional variation
Skip the whipped cream and top each slice with thin lime slices and a little extra zest.
Leftovers & storage
Cover and refrigerate within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Serve cold; do not reheat.