Key Lime Pie

The first key lime pie I ever tasted was at a tiny beach shack in Florida, where the owner swore her secret was adding just a pinch of salt to the crust. Something about that sweet salty balance clicked in my brain, and I've been making it that way ever since. Standing at my kitchen counter with zesty lime perfume filling the air takes me right back to that afternoon.

I made this for a dinner party last summer, and my friend Sarah literally licked her fork clean. She's not even a dessert person, but she asked for the recipe before she'd even finished her slice. Watching people's eyes light up when they take that first bite is the best part.

Ingredients

• 200 g graham crackers: Crush these thoroughly for a crust that holds together beautifully, about 13 to 14 crackers should do it
• 100 g unsalted butter: Melted completely so every crumb gets coated and the crust bakes up golden and firm
• 40 g granulated sugar: Just enough sweetness to balance the tangy lime filling
• Pinch of salt: This tiny addition makes all the difference, trust me on this one
• 400 g sweetened condensed milk: One can creates that impossibly creamy texture we all love
• 120 ml key lime juice: Fresh squeezed gives the best flavor, but bottled works in a pinch
• 2 teaspoons grated lime zest: This adds bright aromatic notes that elevate the whole pie
• 4 large egg yolks: Room temperature yolks blend more smoothly into the filling
• 240 ml heavy cream: Cold cream whips up faster and holds its shape better
• 2 tablespoons powdered sugar: Sweetens the whipped cream without making it grainy
• 1 teaspoon vanilla extract: Pure vanilla adds depth to the topping
• Extra lime zest or slices: For that beautiful finishing touch that makes it look bakery worthy

Instructions

Preheat your oven:

Get it to 175°C so it's ready when your crust is prepared

Mix the crust:

Combine crushed graham crackers with melted butter, sugar, and salt until every crumb looks evenly moistened

Press into the pan:

Firmly press the mixture into the bottom and up the sides of your 23 cm pie pan, using the back of a spoon or measuring cup

Bake the crust:

Pop it in for 10 minutes until fragrant and golden, then let it cool slightly while you make the filling

Whisk the filling:

Combine sweetened condensed milk, key lime juice, lime zest, and egg yolks until completely smooth and thickened

Fill the crust:

Pour the vibrant green mixture into your warm crust and smooth the top with a spatula

Bake until set:

Return to the oven for 15 minutes until the center is just set but still has a slight wobble

Cool completely:

Let it come to room temperature on the counter, then refrigerate for at least 2 hours

Make the topping:

Beat cold heavy cream with powdered sugar and vanilla until medium peaks form

Finish with flair:

Pipe or spoon dollops of whipped cream over the chilled pie and garnish with zest or lime slices

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My grandmother tried this recipe and called me the next day to say she'd eaten two slices for breakfast. At 85 years old, she declared it the best dessert she'd ever made. Some recipes become traditions, and this one definitely earned its place in our family.

Making It Your Own

Regular limes work perfectly fine if you can't find key limes at your market. I've used digestive biscuits instead of graham crackers when that's what I had in the pantry, and the result was still delicious. Greek yogurt folded into the whipped cream makes for a lighter, tangier topping that's surprisingly refreshing.

Serving Suggestions

A chilled glass of Riesling cuts through the richness beautifully, though a cold cup of coffee works just as well for afternoon tea. I love serving this slightly colder than room temperature, so I pull it from the fridge about 15 minutes before slicing.

Storage Success

This pie actually tastes better on day two when the flavors have had more time to meld together. Cover it loosely with foil and it will keep happily in the refrigerator for up to three days, though I've never seen one last that long in my house.

• Use a sharp knife dipped in hot water for clean slices
• The crust stays crispy longer if you don't cover it too tightly
• Leftovers make an absolutely decadent breakfast

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There's something deeply satisfying about a recipe that looks impressive but comes together with such simple ingredients. Every slice of this pie is like a little vacation.

Frequently Asked Questions

→ Can I use regular limes instead of key limes?

Yes, regular Persian limes work perfectly as a substitute. They're larger and more widely available, though slightly less tart than key limes. Use the same amount of juice called for in the filling.

→ How long does key lime pie need to chill?

Refrigerate for at least 2 hours, but 3-4 hours is ideal for the filling to fully set. This resting period allows the flavors to meld and creates the smooth, creamy texture key lime pie is known for.

→ Why is my key lime pie runny?

Runny filling usually means it hasn't chilled long enough or wasn't baked quite enough. The center should be just set with a slight wobble when removed from the oven. Additional chilling time helps firm it up further.

→ Can I make key lime pie ahead of time?

Absolutely. Key lime pie actually tastes better the next day as flavors develop. Make it up to 24 hours in advance, store covered in the refrigerator, and add whipped cream topping shortly before serving.

→ What's the difference between key lime and regular lime pie?

Key limes are smaller, more aromatic, and have a higher acidity than regular limes, producing a more complex tart flavor. However, many modern versions use regular limes for convenience while maintaining excellent results.

→ Should I serve key lime pie warm or cold?

Serve chilled. Key lime pie is best enjoyed cold straight from the refrigerator. The cool temperature enhances the refreshing citrus notes and provides the ideal creamy texture.