Our take on the beloved original key lime pie features a salty sweet crust and intense lime flavor thanks to a cup of juice from this pie’s tiny namesake citrus. Find more custard-filled pies in our Pies & Tarts Special Issue!
Key Lime Pie
Makes 1 (9-inch) pie
- 1¼ cups (163 grams) graham cracker crumbs
- ¼ cup (55 grams) firmly packed light brown sugar
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (57 grams) unsalted butter, melted
- 3½ cups (840 grams) sweetened condensed milk
- 1 cup (240 grams) Key lime juice*
- 2 large eggs (100 grams)
- 1½ cups (360 grams) heavy whipping cream
- ¼ cup (30 grams) confectioners’ sugar
- Preheat oven to 350°F (180°C).
- In a medium bowl, stir together graham cracker crumbs, brown sugar, salt, and melted butter. Using a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.
- Bake until lightly browned, about 10 minutes. Let cool completely.
- In a large bowl, whisk together condensed milk, lime juice, and eggs until combined. Pour into prepared crust.
- Bake until set, about 10 minutes. Let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at high speed until stiff peaks form, 2 to 3 minutes. Spread whipped cream over pie.
Note: *Regular lime juice may be substituted.