Before you cook
Before you start Equipment you'll need
- 9-inch pie pan — Holds the graham cracker crust and filling at the correct depth for proper baking and setting of the custard
- Medium mixing bowl — Provides adequate space to whisk together condensed milk, egg yolks, and key lime juice without splashing
- Whisk — Ensures smooth, lump-free blending of filling ingredients for creamy texture
- Measuring cups and spoons — Ensures precise proportions of key lime juice, condensed milk, and other ingredients critical to authentic flavor
- Wire rack — Allows air circulation for even cooling after baking, preventing condensation on the pie surface
- Zester or microplane — Extracts fresh key lime zest for garnish and enhanced citrus flavor
Safety Safety & allergen notes
- Raw egg yolks can contain salmonella - use pasteurized eggs or pasteurized egg products for food safety
- Oven racks and pie pan are extremely hot after baking - use oven mitts or pot holders when removing from oven to prevent burns
- Allow hot pie pan to cool on wire rack away from edges of counter to prevent accidental contact with hot surfaces
- Melted butter can cause severe burns - handle carefully when mixing crust ingredients and keep away from children
Non-negotiables Rules for success
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Bake crust for only 5 minutes until lightly golden, not longer
Over-baking the crust makes it hard and brittle; brief baking sets it without hardening, allowing it to stay tender when combined with the creamy filling
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Whisk condensed milk and egg yolks until well combined before adding lime juice
Proper whisking creates a smooth emulsion; adding acid (lime juice) to poorly mixed eggs can cause curdling and grainy texture in the filling
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Bake filling for 10-12 minutes until set but still slightly jiggly in center
Underbaked filling continues to set as it cools and chills, creating creamy texture; overbaking causes the filling to become rubbery and crack
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Cool to room temperature on wire rack before refrigerating
Cooling on a rack allows even air circulation and prevents condensation; skipping this step traps steam and creates a soggy crust
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Refrigerate for at least 3 hours before serving
Chilling allows the filling to fully set and flavors to meld; serving too early results in a runny filling that won't hold its shape when sliced
Prep Get set first
About 8 min of prep
- Preheat oven to 350°F (175°C)
- Gather all ingredients (graham cracker crumbs, sugar, butter, condensed milk, egg yolks, key lime juice, lime zest, salt)
- Measure out key lime juice and zest
- Have 9-inch pie pan ready
- Get medium mixing bowl and whisk
- Have measuring cups and spoons accessible
- Wire rack or countertop space for cooling
This pie requires 30 minutes active prep and baking, plus 3+ hours chilling time before serving—plan ahead for best results.
Ingredients
Instructions
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Preheat oven
Preheat your oven to 350°F (175°C).
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Make crust mixture
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
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Form the crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating an even crust.
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Bake and cool crust
Bake the crust for 5 minutes until lightly golden, then remove and let cool slightly.
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Mix base filling
In a separate bowl, whisk together the sweetened condensed milk and egg yolks until well combined.
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Add lime and seasonings
Stir in the key lime juice, lime zest, and salt, mixing until smooth and fully incorporated.
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Fill the crust
Pour the filling into the prepared crust, spreading it evenly.
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Bake the pie
Bake for 10-12 minutes until the filling is set but still slightly jiggly in the center.
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Cool to room temperature
Remove the pie from the oven and let it cool to room temperature on a wire rack.
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Refrigerate
Refrigerate the pie for at least 3 hours (preferably overnight) before serving.
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Serve
Serve chilled with whipped cream and lime slices if desired.
Chef's notes
Store the pie covered in the refrigerator for up to 3 days before serving.
For a traditional presentation, serve with a dollop of whipped cream and a thin lime wheel on top.
For a less tart pie, reduce the lime juice to 0.25 cup and add 0.25 cup of sweetened condensed milk instead.