Key Lime Pie
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Key lime pie pairs the bold acidity of small Florida key limes with the thick sweetness of condensed milk in a chilled, custard-style filling set inside a buttery graham cracker crust.
Read more
The crust is made by pressing crushed graham crackers bound with melted butter into a pie dish and pre-baking until firm. The filling requires only key lime juice, sweetened condensed milk, and egg yolks, which react with the citric acid to thicken naturally without gelatin, producing a smooth consistency once chilled. Key limes are smaller and more aromatic than Persian limes, lending a floral sharpness that cuts through the condensed milk's density so that each forkful oscillates between tart and sweet. A mound of whipped cream on top softens the acidity, and a fine grating of lime zest adds color and a burst of fragrant oil. Served cold, it makes a refreshing finish to a warm-weather meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Preheat the oven to 175C and melt 70 g unsalted butter.
Crush 180 g graham crackers into fine crumbs, breaking up any large pieces so the crust presses evenly and does not crumble later.
- 2Heat
Mix the crumbs with the melted butter until every crumb looks lightly moistened.
Press firmly across the bottom and sides of the pie dish, bake for 8 minutes, then cool so the filling will not soak in.
- 3Prep
Beat 320 g condensed milk with 4 egg yolks first until smooth and uniform.
Add 120 ml lime juice and 1 tablespoon lime zest, then mix until the filling thickens slightly and looks glossy.
- 4Heat
Pour the filling slowly into the cooled crust and level the surface without scraping loose crumbs.
Bake again at 175C for about 10 minutes, removing it when the edges are just set and the center still trembles slightly.
- 5Control
Let the pie cool completely at room temperature so steam does not collect on top.
Cover loosely and refrigerate for at least 3 hours, or overnight if possible, until the custard slices cleanly.
- 6Prep
Whip 120 ml cold heavy cream until soft peaks form, then spread or spoon it over the chilled pie.
Slice while cold, wiping the knife between cuts so the custard and cream stay neat.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Egg yolk protein sets the Key Lime Pie custard without gelatin, grounded in a pre-baked graham cracker crust.
- Finish cue
- Whip 120 ml cold heavy cream until soft peaks form, then spread or spoon it over the chilled pie.
- Storage and reheating
- Overnight chilling improves flavor balance.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 7 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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