Dessert: United States – Florida – Key Lime Pie

Serving Size: 8

Approximate Time

Prep 20 min

Cook 20 min

Additional 3 hrs

Total 3 hrs 40 min

Ingredients

- 1 1/2 cups (150 g) graham cracker crumbs
- 2 tbsp (25 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
- 14 oz (396 g) sweetened condensed milk (1 can)
- 4 large egg yolks, approx. 72 g
- 1/2 cup (120 ml) fresh Key lime juice (about 20–25 Key limes) — or 6–8 Persian limes if Key limes unavailable
- 1 tbsp (6 g) finely grated Key lime zest (plus extra for garnish)
- 1 cup (240 ml) heavy cream (whipping cream), cold
- 2 tbsp (25 g) powdered sugar
- 1/2 tsp (2 ml) vanilla extract
- Pinch of fine salt

Instructions

Short Description:
A tart, creamy custard-style pie made with aromatic Key lime juice and zest set in a buttery graham cracker crust and finished with whipped cream. The bright citrus filling balances sweetened condensed milk for a silky, tangy dessert.

Regional Notes:
This Florida version uses authentic Key limes, which are smaller and more aromatic than common limes and give the pie its distinctive tart, floral flavor. The traditional preparation combines a graham cracker crust with a sweetened condensed milk–based filling and is baked briefly to set before chilling.

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan.
2. In a medium bowl combine graham cracker crumbs, granulated sugar, and melted butter. Stir until crumbs are evenly moistened.
3. Press crumbs firmly and evenly into the bottom and up the sides of the prepared pie pan to form the crust. Use the bottom of a measuring cup to compact the crumbs.
4. Bake the crust 8–10 minutes until fragrant and set. Remove from oven and cool slightly while preparing the filling.
5. In a clean bowl whisk the egg yolks and lime zest until smooth and slightly thickened, about 30 seconds.
6. Gradually whisk in the sweetened condensed milk until fully combined and silky.
7. Slowly add the fresh Key lime juice and a pinch of salt, whisking until the filling thickens and becomes homogenous. Do not overmix.
8. Pour the filling into the warm crust and smooth the top. Bake 8–12 minutes at 350°F (175°C) until the edges are set and the center is just slightly jiggly (the filling will continue to firm as it cools).
9. Cool the pie to room temperature on a wire rack, then refrigerate uncovered for at least 3 hours or up to overnight to fully set and develop flavor.
10. To make topping, whip cold heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Spread or pipe whipped cream over chilled pie and sprinkle a little additional lime zest on top for garnish.
11. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store refrigerated for up to 3 days.