Classic Key Lime Pie

A crisp graham cracker shell holds a tart, creamy lime custard that chills into clean, confident slices, finished with barely sweet whipped cream.

290 min

8 slices

Ingredients

1 1/2 cups finely ground graham cracker crumbs

3 tbsp granulated sugar

6 tbsp unsalted butter, melted

4 large egg yolks

1 14-oz can sweetened condensed milk

1 tbsp finely grated lime zest, divided

1 cup cold heavy cream

1 tbsp confectioners' sugar

9-inch pie plate · Mixing bowls · Whisk · Electric mixer · Fine grater · Cooling rack

Keep the lime tart

Do not add extra sugar to the filling; the condensed milk provides sweetness while the generous lime juice keeps the flavor bright.

Chill for clean cuts

Bake and chill the pie through the firm stage ahead; whip and add the cream close to serving time.

01. Heat the oven to 350 F so the crust can bake as soon as it is pressed.

02. Combine crumbs, sugar, and butter, then compact the mixture firmly into the pie plate for a crisp shell.

03. Bake the crust for 10 minutes, until dry and lightly browned; let it cool on a rack while you mix the filling.

04. Whisk yolks and condensed milk smooth, then add juice and zest. Key lime juice is preferred, but Persian lime juice works in the same amount.

05. Pour into the crust and bake for 15 minutes; stop when the center gives only a small, slow wobble so the custard stays smooth.

06. Cool the pie, then chill for 240 minutes, until the filling is firm enough for a knife to make a clean cut.

07. Whip the cream with confectioners' sugar only to soft peaks, keeping the topping light rather than sugary.

08. Slice the pie while cold, then add whipped cream and the reserved zest immediately before serving.