Key Lime Pie Recipe (Ultra-Creamy!)

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Crust

▢ 1¾ cup (180 g) graham crackers - 12 full graham crackers
▢ 2½ tbsps (32 g) soft light brown sugar
▢ ⅛ tsp salt
▢ 6 tbsps (84 g) unsalted butter - melted

Filling

▢ 2 tsps key lime zest - see note 1
▢ ¾ cup (165 g) lime juice - key lime juice or regular lime juice are both fine
▢ 1¾ cup (525 g) sweetened condensed milk
▢ 4 large egg yolks - room temperature

Topping

▢ ¾ cup (180 g) heavy whipping cream - cold
▢ ½ tsp vanilla extract/essence
▢ 1 tbsp powdered sugar - also known as icing/confectioners' sugar

Instructions

Crust

Preheat oven to 375°F (190°C) conventional (see note 2 if using a convection oven with a fan) and have a 9-inch pie dish ready.
Pulse the graham crackers in a food processor until they resemble coarse crumbs, then transfer them to a medium-sized bowl.
Add light brown sugar and salt, then mix until well combined.
Add the melted unsalted butter and stir until the crumbs are coated. Once almost combined, I like to use my hands to ensure the butter is evenly distributed.
Gently press the graham cracker mixture into the pie dish. I like to start at the edges and finish in the middle for a more even crumb. You can use a flat-bottomed glass or measuring cup to press the crumbs into the dish.
Bake the crust for 8-10 minutes, or until lightly browned. Set aside while preparing the filling.

Filling

Reduce oven temperature to 350°F (180°C) before starting on the filling.
In a large bowl, combine the lime zest, lime juice, sweetened condensed milk, and egg yolks. Whisk until well combined, but avoid overmixing to prevent too many air bubbles in the filling.
Pour the filling into the warm pie crust, then give the dish a gentle shake to evenly distribute the filling.
Bake for 15–18 minutes, or until the edges are set but the center still jiggles when the pie dish is gently shaken (see note 3).
Allow to cool to room temperature for about an hour before transferring to the fridge to chill for a minimum of 2 hours.

Topping

Once the key lime pie is ready to serve, whip the cream.
In a medium-sized bowl, add heavy whipping cream, vanilla, and powdered sugar. Using a whisk or an electric mixer, whip until stiff peaks form. Keep a close eye on the cream as it thickens to avoid overwhipping.
Either spread the whipped cream evenly over the top of the pie or pipe large swirls, as I did. I used a 1M piping tip to create big swirls of whipped cream—each slice should have a generous amount! I like to top mine with extra lime zest for decoration before serving.

Notes

Note 1. When zesting the limes, make sure to use a fine grater and only grate the green part of the lime. Avoid grating into the white part, as it’s bitter and we don’t want it in the pie :)

Note 2. If using a convection oven with a fan, bake at 340°F/170°C

Note 3. If the edges of the key lime pie are still jiggling, the pie is underbaked. If the pie is fully set when you give it a gentle shake or starts to puff up around the edges, it’s overbaked.

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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