Classic Key Lime Pie with Whipped Cream

Name: Classic Key Lime Pie with Whipped Cream
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1½ cups (150 g) graham cracker crumbs, finely ground (about 10 full sheets); 3 tablespoons (38 g) granulated sugar; 6 tablespoons (85 g) unsalted butter, melted and slightly cooled; ⅛ teaspoon (0.8 g) fine salt; 4 whole (72 g) large egg yolks, at room temperature; 1 tablespoon (6 g) lime zest, finely grated (from 4–5 limes); 14 ounces (one can) (396 g) sweetened condensed milk; ½ cup (120 ml) Key lime juice, freshly squeezed and strained; 1 cup (240 ml) heavy cream, cold; 2 tablespoons (15 g) powdered sugar; ½ teaspoon (2½ ml) vanilla extract; 8 thin slices (30 g) thin lime slices or extra zest, for garnish (optional)

From the MyKitchenBank Kitchen

A tart, silky Key lime custard baked in a buttery graham cracker crust, chilled until sliceable and finished with softly whipped cream. Simple, reliable and refreshingly bright.

Prep: 25 min
Cook: 28 min
Wait: 4 hr 30 min
Total: 5 hr 23 min
Makes: 1 pie (8 slices)

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Ingredients

8 servings

For the crust
1½ cups (150 g) graham cracker crumbs, finely ground (about 10 full sheets)
3 tablespoons (38 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted and slightly cooled
⅛ teaspoon (0.8 g) fine salt
For the filling
4 whole (72 g) large egg yolks, at room temperature
1 tablespoon (6 g) lime zest, finely grated (from 4–5 limes)
14 ounces (one can) (396 g) sweetened condensed milk
½ cup (120 ml) Key lime juice, freshly squeezed and strained
For the topping
1 cup (240 ml) heavy cream, cold
2 tablespoons (15 g) powdered sugar
½ teaspoon (2.5 ml) vanilla extract
8 thin slices (30 g) thin lime slices or extra zest, for garnish (optional)

Equipment (8)

9-inch (23 cm) standard pie dish (not deep-dish)
Rimmed baking sheet
Mixing bowls (large and medium)
Whisk
Fine-mesh strainer
Microplane or fine grater
Electric mixer or whisk for whipping cream
Wire rack

Steps

Before you start

Squeeze the lime juice first: you need ½ cup (120 ml) strained juice, from about 15–20 Key limes or 4–5 regular limes if using the substitute.
Plan ahead: the pie needs at least 4 hours to chill after baking, so it is best made the day before serving.
Chill the mixing bowl and whisk for the whipped cream if your kitchen is warm.
Leave the egg yolks out for no more than 20 minutes; they blend more smoothly when not ice-cold.

1
Preheat and prepOven 350°F / 175°C
- Position an oven rack in the center and heat the oven to 350°F (175°C).
- Set the 9-inch pie dish on a rimmed baking sheet.
- Zest the limes first, then juice them, straining out seeds and pulp until you have ½ cup (120 ml).
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Ready when: Oven is fully preheated and juice measures ½ cup.
Tip: Zest before juicing; a squeezed lime is nearly impossible to zest.
2
Make the crumb mixture
- In a medium bowl, stir the graham cracker crumbs, 3 tablespoons sugar and the salt.
- Pour in the melted butter and mix with a fork until the crumbs look like damp sand and hold together when pinched.
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Ready when: A pinch of crumbs clumps together without falling apart.
3
Press in the crust
- Tip the crumbs into the pie dish.
- Press firmly and evenly across the bottom and up the sides, using the flat bottom of a measuring cup to compact the base and corners.
- Build the sides slightly thicker so they don't slump.
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Ready when: Crust is compact, even and reaches the rim of the dish.
Tip: A firmly packed crust slices cleanly; loose crumbs make a messy pie.
4
Pre-bake the crustOven 350°F / 175°C
- Bake the crust on the baking sheet at 350°F (175°C) for 10 minutes, until fragrant and lightly golden at the edge.
- Leave it in its dish on the sheet and set aside; keep the oven on.
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Ready when: Edges are lightly golden and the crust smells toasty.
Tip: Fill the warm crust; it helps the filling bake evenly.
5
Whisk yolks and zest
- In a large bowl, whisk the egg yolks and lime zest for about 2 minutes, until the mixture is thick and pale green-yellow.
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Ready when: Mixture is noticeably thicker and paler, and ribbons briefly off the whisk.
6
Add milk and juice
- Whisk in the condensed milk until smooth.
- Add the lime juice and whisk gently until fully combined.
- The filling will thicken slightly as the acid reacts with the milk.
- Do not whip air into it.
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Ready when: Filling is smooth, uniform in color and thick enough to coat a spoon.
Tip: Over-whisking creates bubbles that leave a pitted surface after baking.
7
Fill and bakeOven 350°F / 175°C
- Pour the filling into the warm crust and smooth the top.
- Bake on the baking sheet at 350°F (175°C) for 15–18 minutes, until the edges are set but the center still wobbles like gelatin when the dish is gently nudged.
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Ready when: Edges are firm, center jiggles slightly in a small circle about 2 inches across; surface is matte, not shiny or liquid.
Tip: Overbaking makes the custard rubbery and cracked; pull it while the center is still wobbly.
8
Cool then chill
- Cool the pie on a wire rack for 30 minutes at room temperature.
- Cover loosely with plastic wrap (not touching the surface if possible) and refrigerate for at least 4 hours, or overnight, until completely firm.
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Ready when: Pie is cold throughout and the center no longer wobbles.
Tip: Don't skip the chill; a warm pie will be soupy when cut.
9
Whip the cream
- Just before serving, beat the cold cream, powdered sugar and vanilla in a chilled bowl on medium-high speed for 2–3 minutes, until soft-to-medium peaks form and the peaks hold their shape but the tips curl slightly.
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Ready when: Cream holds a soft peak when the beaters are lifted.
Tip: Stop as soon as peaks form; over-whipped cream turns grainy.
10
Top and serve
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with thin lime slices or a little extra zest.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts.
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Ready when: Slices hold their shape with clean edges.
Tip: Wiping the knife between cuts keeps the slices neat.

Good to know

Tips

Strain the juice and whisk gently so the filling bakes smooth and free of bubbles.
Pull the pie while the center still jiggles; it finishes setting as it chills.
Press the crust firmly and fill it while still warm to prevent a soggy or crumbly base.
For the cleanest slices, chill overnight and use a hot, dry knife.

Make ahead

Bake and chill the pie up to 2 days ahead, covered loosely in the fridge. Add the whipped cream and garnish no more than 2 hours before serving.

Storage & reheating

Room temperature: no more than 1 hour once out of the fridge. Refrigerator: covered, up to 3 days (the crust softens gradually). Freezer: freeze the unadorned pie, wrapped well, up to 1 month; thaw overnight in the fridge and add fresh whipped cream before serving. Serve cold; no reheating.

Substitutions

Key lime juice → Regular (Persian) lime juice. Use ½ cup (120 ml) fresh juice from 4–5 limes; the flavor is slightly less floral but still bright. Avoid bottled juice if you can.
graham cracker crumbs → Digestive biscuit or gingersnap crumbs. Use the same weight; gingersnaps give a spicier crust.
heavy cream → Thawed whipped topping or crème fraîche. Whipped topping is sweeter and more stable; crème fraîche gives a tangier finish.
unsalted butter → Salted butter. Omit the added salt in the crust if you use salted butter.