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Key Lime Pie

Key lime pie has a crisp graham cracker crust and a smooth, tangy filling made with fresh Key lime juice and zest. Bake it until the center has a slight wobble, then chill for at least 3 hours for clean slices.
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Prep Time 15 minutes
Cook Time 27 minutes
Chilling 3 hours
Total Time 3 hours 42 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the filling
  • 4 egg yolks large
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp Key lime zest finely grated
  • 0.5 cup Key lime juice

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Stir together the graham cracker crumbs, granulated sugar, and melted unsalted butter in a medium bowl.
  3. Press the mixture firmly over the bottom and up the sides of a 9-inch pie plate.
  4. Bake the crust for 8 to 10 minutes, until fragrant and set.
  5. Let the crust cool slightly.
Make the filling
  1. Whisk the egg yolks in a medium bowl for about 1 minute, until slightly thickened.
  2. Whisk in the sweetened condensed milk and finely grated Key lime zest.
  3. Gradually whisk in the Key lime juice until the filling is smooth.
Bake and chill
  1. Pour the filling into the crust.
  2. Bake for 15 to 18 minutes, until the edges are set, the center has a slight wobble, and the filling reaches 160°F on an instant-read thermometer.
  3. Cool the pie completely on a wire rack.
  4. Refrigerate for at least 3 hours before serving.

Notes

Press the crust firmly into the pie plate so it holds together when sliced. Cover and refrigerate leftovers for up to 3 days; the pie can be frozen for up to 1 month.