Key Lime Pie

1. 1
   prep · ~5 min

   Preheat the oven and prep the pan.

   1.Preheat oven to 350°F (175°C).

   2.Lightly grease a 9-inch pie dish with softened butter or cooking spray.
2. 2
   mix · ~7 min

   Make the graham cracker crust.

   1.Combine 1.5 cups graham cracker crumbs, 1/3 cup granulated sugar, and a pinch of salt in a bowl.

   2.Pour 6 tbsp melted butter over the mixture and stir until the crumbs are evenly moistened and resemble wet sand.

   3.Press the mixture firmly and evenly into the bottom and up the sides of the prepared pie dish.

   4.Press using the bottom of a flat measuring cup for a compact, even crust.

   TIPPressing firmly prevents the crust from crumbling when sliced.
3. 3
   bake · ~10 min

   Bake the crust until just set.

   1.Place the crust in the preheated oven and bake for 10 minutes.

   2.Remove from oven and let cool slightly on a wire rack while preparing the filling.

   TIPBaking the crust for 10 minutes sets the structure without burning the edges.
4. 4
   mix · ~5 min

   Whisk the key lime filling.

   1.In a large bowl, whisk together 4 egg yolks and 1 can (14 oz) sweetened condensed milk until smooth.

   2.Gradually whisk in 0.5 cup fresh key lime juice until fully incorporated and the mixture thickens slightly.

   TIPUse room-temperature yolks for the smoothest incorporation — cold yolks can curdle.
5. 5
   bake · ~15 min

   Bake the pie until the center is just set.

   1.Pour the filling into the warm crust and spread evenly.

   2.Bake for 12–15 minutes, until the edges are set but the center still has a slight jiggle.

   3.Remove from oven and cool completely on a wire rack for 30 minutes.

   TIPDo not overbake — the filling will continue to set as it chills. A slight wobble in the center is perfect.
6. 6
   rest · ~240 min

   Chill the pie thoroughly before serving.

   1.Once cooled to room temperature, cover with plastic wrap.

   2.Refrigerate for at least 4 hours, preferably overnight, until fully set and cold.

   TIPChilling overnight deepens the tangy citrus flavor and ensures clean slices.
7. 7
   mix · ~3 min

   Whip the cream topping.

   1.In a chilled bowl, combine 1 cup heavy cream, 2 tbsp powdered sugar, and 0.5 tsp vanilla extract.

   2.Whip with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes.

   TIPChill the bowl and beaters for 10 minutes beforehand — cold cream whips faster and holds its shape longer.
8. 8
   assemble · ~2 min

   Top the pie and serve chilled.

   1.Spread or pipe the whipped cream over the fully chilled pie.

   2.Slice into 8 even wedges and serve immediately.

   TIPUse a hot, dry knife wiped clean between each cut for picture-perfect slices.

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