Classic Key Lime Pie

Recipe by PJ Hamel
88 Reviews 4.6 out of 5 stars

Bright, tangy, and creamy, this pie is proof that some classic desserts are best enjoyed in your own kitchen. The filling strikes a perfect balance of tart and sweet, with a silky texture and a sunny yellow hue — thanks to rich egg yolks and golden Key lime juice. The custard is baked in a simple graham cracker crust, which provides a slight crunch and mellow sweetness as a counterpoint to the smooth, zesty filling. Classic Key Lime Pie is a dessert that feels special without being fussy. And if you’re in the mood for a twist, replace the graham crackers with pretzels for a salty-sweet edge (see “tips” below).

Prep
15 mins
Bake
40 mins
Total
55 mins
Yield
one 9" pie
A slice of Classic Key Lime Pie with a graham cracker crust and sliced lime on top
Shop Holiday Gifts

Instructions

Prevent your screen from going dark as you follow along.

  1. Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 325°F.

  2. To make the crust: In a large bowl, stir together all of the crust ingredients, mixing until thoroughly combined.

  3. Press the crumbs into the bottom and up the sides of the pie pan.

  4. Bake the pie crust for 15 minutes; it'll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool while you make the filling.

  5. To make the filling: In the bowl of a stand mixer fitted with the whisk attachment or working in a large bowl with an eletric hand mixer, whisk the lime zest and egg yolks at high speed for about 4 minutes. The mixture will lighten in color and thicken somewhat, looking kind of like Hollandaise sauce.

  6. Stir in the sweetened condensed milk, mixing till smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume.

  7. Add the lime juice, stirring just to combine. The mixture will thicken. Add lime oil to taste.

  8. To bake the Key lime pie: Pour the mixture into the crust and return the pie to the oven. Bake for about 25 minutes, until it appears set around the edges, though still a bit wobbly in the center. The center should read about 145°F when tested with a digital thermometer.

  9. Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving. Slice and serve each piece with a lightly sweetened dollop of whipped cream, if desired.

  10. Storage information: Store any leftover Key lime pie in an airtight container in the refrigerator for up to 1 week.

Tips from our Bakers

  • Lime oil (1/8 to 1/4 teaspoon) enhances the lime flavor of this filling. Keep in mind that bottled Key lime juice is quite strong and "lime-y," requiring only the smaller amount of lime oil; while freshly squeezed juice from Persian limes is less strong, and could use the boost offered by the larger amount of lime oil.

  • Key Lime Pie with a Pretzel Crust

    To make Key lime pie with a pretzel crust: Place 120g of pretzels in the work bowl of a food processor and grind until fine crumbs form. (By volume, this will be about 1 cup plus 2 tablespoons once finely ground into crumbs.) Add the 3 tablespoons (35g) granulated sugar, 7 tablespoons (99g) melted unsalted butter, and 1/4 teaspoon table salt and pulse until combined. Press the mixture into the bottom and up the sides of the prepared pan. Bake the pretzel crust at 350°F for 8 to 10 minutes; the crust won't change color much but will firm up. Remove from the oven and make the filling.

Baker’s Resources