Key Lime Pie
Key lime pie is Florida's signature dessert: a buttery graham cracker crust filled with a custard of tart key lime juice, sweetened condensed milk, and egg yolks. The acid in the juice thickens the milk while the yolks set it in a short bake, giving you a filling that is dense, silky, and bracingly tangy rather than gummy. A cloud of barely sweet whipped cream on top balances the pucker.
Heat the oven to 350F (175C). Crush graham crackers into fine crumbs, mix with sugar, a pinch of salt, and melted butter, then press firmly into a 9-inch pie dish and bake 10 minutes. While it cools slightly, whisk egg yolks with key lime zest until pale, whisk in sweetened condensed milk until smooth, then whisk in the key lime juice; the mixture will visibly thicken. Pour into the warm crust and bake 15 minutes until the filling is set at the edges with a slight wobble at the center. Cool to room temperature, then chill at least 3 hours (or overnight). Just before serving, whip cold heavy cream with powdered sugar and vanilla to soft peaks, spread or pipe over the pie, and finish with a little extra lime zest.
- Add the lime juice last and off the heat so the acid thickens the filling gently instead of curdling the yolks.
- Bake just until the center jiggles like set gelatin; overbaking makes the filling grainy and cracks the top.
- Chill fully (3+ hours) before slicing so the custard firms into clean, sliceable wedges.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Fine grater or zester
- Citrus juicer
- Electric mixer
วัตถุดิบ
Graham cracker crust
- 180 g graham cracker crumbs, about 12 full crackers, finely crushed
- 50 g granulated sugar
- 1 g fine sea salt
- 85 g unsalted butter, melted
Key lime filling
- large egg yolks, reserve whites for a meringue variation
- 6 g key lime zest, from about 8 key limes
- 397 g sweetened condensed milk
- 120 ml fresh key lime juice, bottled key lime juice works too
Whipped topping
- 240 ml cold heavy cream, at least 35% fat
- 30 g powdered sugar
- 5 ml vanilla extract
วิธีทำ
- ขั้น01
Heat the oven to 350F (175C). Stir the graham cracker crumbs, granulated sugar, and salt together, then pour in the melted butter and mix until the crumbs look like damp sand. Tip into a 9-inch pie dish and press firmly and evenly across the bottom and up the sides, using the flat base of a measuring cup to compact it. Bake for 10 minutes, until fragrant and lightly set, then set aside. Leave the oven on.
- ขั้น02
While the crust bakes, finely zest enough key limes to get 1 tablespoon of zest, then halve and juice them to reach 1/2 cup of juice. Strain out any seeds. If your key limes are small and stubborn, good-quality bottled key lime juice is a fine substitute.
- ขั้น03
In a medium bowl, whisk the egg yolks with the lime zest for about a minute, until the yolks thicken slightly and turn pale. Whisk in the sweetened condensed milk until completely smooth. Finally, whisk in the key lime juice; the filling will noticeably thicken as the acid reacts with the milk. Do not overmix once the juice goes in.
- ขั้น04
Pour the filling into the warm crust and smooth the top. Bake for 15 minutes, until the filling is set around the edges but still has a slight jiggle in the very center, like set gelatin. It should not brown or puff. Overbaking is the main cause of a grainy, cracked filling, so pull it while the center still wobbles.
- ขั้น05
Let the pie cool on a rack to room temperature, about 15 minutes on the counter, then refrigerate uncovered until cold, at least 3 hours and preferably overnight. Chilling is what turns the soft-baked custard into clean, sliceable wedges, so don't rush it.
- ขั้น06
Just before serving, whip the cold heavy cream with the powdered sugar and vanilla to soft, billowy peaks. Spread or pipe it over the chilled pie and finish with a little extra grated lime zest. Slice with a warm, dry knife, wiping the blade between cuts.
Make ahead
This is an ideal make-ahead dessert. Bake and chill the pie a full day in advance and it will slice even more cleanly than same-day. The crust can be pressed and pre-baked up to 2 days ahead and kept at room temperature. Add the whipped cream topping only within a few hours of serving so it stays fresh and holds its shape.
Storage
Keep the pie covered in the refrigerator for up to 4 days; the crust softens slightly over time but the flavor stays bright. If topping ahead, whipped cream holds best for about a day, so for longer storage keep the pie plain and whip the cream fresh. You can freeze the un-topped pie, well wrapped, for up to 2 months; thaw overnight in the fridge before serving.
Variations
Meringue-topped
Instead of whipped cream, use the 4 reserved egg whites: beat them with 1/4 teaspoon cream of tartar to soft peaks, gradually add 60 g (1/4 cup + 1 tbsp) sugar, and beat to glossy stiff peaks. Swirl over the chilled pie and bake at 350F (175C) for 10-12 minutes, or torch until golden.
Gluten-free crust
Swap the graham crackers for gluten-free graham-style cookies, or use 150 g almond flour plus 40 g sugar and 70 g melted butter pressed and baked the same way. The filling is naturally gluten-free.
Toasted coconut
Fold 30 g toasted unsweetened shredded coconut into the crust and scatter more over the whipped cream for a tropical, slightly chewy contrast to the tart filling.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
คำถามพบบ่อย
Can I use regular limes instead of key limes?
Yes. Key limes are more floral and tart, but Persian (regular) limes make an excellent pie and are easier to juice. Bottled key lime juice also works well and is what many Florida kitchens rely on. Whatever you use, this key lime pie recipe needs 1/2 cup of juice for the right set and tang.
Why didn't my key lime pie set properly?
The filling sets from two things: the acid in the lime juice thickening the condensed milk, and the egg yolks firming up in the oven. If it stays soupy, the pie was likely underbaked or not chilled long enough, or the juice was cut with water. Bake until the center jiggles like gelatin, then refrigerate at least 3 hours.
Can I make this key lime pie recipe ahead of time?
Absolutely, and it's better for it. Bake and chill the pie up to a day in advance so the custard firms fully and slices cleanly. Just wait to add the whipped cream until a few hours before serving so it stays light.
Should I top it with whipped cream or meringue?
Both are traditional. Whipped cream is quicker and adds a cool, rich contrast; meringue is showier and uses up the leftover egg whites. See the meringue variation if you'd rather not waste the whites.
Is fresh juice really better than bottled?
Fresh key lime juice has a brighter, more aromatic flavor, but juicing dozens of tiny key limes is tedious. A good bottled key lime juice is a legitimate shortcut and won't hurt the texture, since the set depends on acidity, not freshness.
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