Classic Key Lime Pie
A tangy, creamy key lime pie with a buttery graham cracker crust and a cloud of fresh whipped cream. Make it a day ahead for the cleanest slices.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 8
Zesting the limes before juicing them is much easier. Regular Persian limes work well if you cannot find key limes. For neat slices, run a thin knife under hot water and wipe it between cuts.
Method
-
Heat the oven to 350°F (175°C). Stir the graham cracker crumbs, granulated sugar and melted butter until they look like wet sand.
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Press the crumbs firmly into a 9-inch pie plate, up the sides and across the bottom. Bake for , then cool slightly. Leave the oven on.
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Whisk the egg yolks and lime zest for until pale and thick. Whisk in the condensed milk, then the lime juice, until smooth.
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Pour the filling into the warm crust and bake for , until the edges are set and the center still jiggles slightly.
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Cool on a rack for , then refrigerate for at least , or overnight, until fully chilled and firm.
-
Whip the cream with the powdered sugar and vanilla to soft peaks. Spread or pipe over the pie and garnish with lime slices.
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