Key Lime Pie

4.89 from 42 votes

Key Lime pie is one of my favorite desserts, and this is a classic recipe with a little twist. It beautifully balances the creaminess and tartness that takes a pie from good to great.

I love Key Lime Pie and seek it out whenever I can. I’d say it is my guilty pleasure and am slightly disappointed when a restaurant doesn’t have one on the menu. I’ve had good versions and less good pies, but the contrast of creaminess and tartness (as close to sour as I can get) is so satisfying to me that I forgive even the poor ones. I try to push that balance to the edge, by adding as much key lime juice to a super creamy base and THEN top the whole thing with a layer of key lime curd and a pile of whipped cream. 

This week I finished and sent in my very first solo book manuscript (Update: I’ve now completed my 10th book, Zoë Bakes Cookies). Despite having written 8 books on bread, this was a monumental moment for me. I had it in my mind that the first thing, non-book related, that I would bake was going to be a Key Lime Pie. Here it is and it’s the perfect, albeit humble, way to celebrate this milestone of a new adventure in my career. No matter the occasion, this is a terrific pie.

Key Lime Pie Tips

• You can find all the equipment I use for pie here. I love Emile Henry ceramic pie dishes and a sturdy food processor is a must for graham cracker pie crust.
• Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
• Make your own crust using my popular homemade graham cracker recipe.
• Don’t skimp on the lime! I push this recipe to the edge with as much of the tart, wonderful flavor that gives the pie its name.
• Use a sharp knife dipped in hot water to slice!

Key Lime Pie Recipe Video Tutorial

Key Lime Pie

Key Lime Pie is what I would make if stuck on a desert island. It satisfies my craving for sweet, creamy and tart. The perfect dessert!

4.89 from 42 votes

Print Recipe Pin Recipe Rate Recipe

Course: Dessert

Author: Zoë François

Video

Ingredients

Crust

• 1 package (140g) or 9 whole graham crackers
• 4 Tbsp (56g) unsalted butter, melted
• 1/3 cup (68g) brown sugar
• Pinch salt

Key Lime Filling

• 4 ounces (112g) cream cheese room temperature
• 2 Tbsp sugar
• 14 ounce can sweetened condensed milk
• 5 egg yolks
• 2/3 cup (158ml) key lime juice bottled or freshly squeezed
• Pinch salt

Key Lime Curd

• 6 yolks
• 1/2 cup key lime juice bottled or freshly squeezed
• zest of 1 lime
• 1 cup (200g) sugar
• 1/2 cup (112g) unsalted butter cut into tablespoons
• Pinch salt

Topping

• 1 1/2 cups (355ml) heavy whipping cream
• 1 Tbsp confectioners’ sugar
• 1 tsp vanilla

Instructions

Crust

• Heat oven to 350°F.
• Pulverize the graham crackers in a food processor, then add the butter, sugar, and salt and blend until incorporated. Press the mixture into a pie plate, so it is even all the way around. I used a deep pie plate, so I didn't go all the way to the top. It should be about 1/8-inch-thick throughout. Bake the crust for about 15 minutes or until it is golden brown and smells toasty.

Filling

• If your cream cheese isn't soft enough to whisk, heat it for 10 seconds in a microwave. Whisk the cream cheese and sugar until smooth. Whisk in the sweetened condensed milk, yolks, key lime juice and salt. If the mixture is lumpy at all, strain. Pour the mixture into prepared crust.
• Bake for about 25 minutes, or until it is set like jello when you jiggle the pan.
  

Curd

• Prepare the curd as the filling is baking. Whisk together all the curd ingredients except the butter in a large metal bowl. Place the bowl over a pot of gently simmering water set up as a double boiler. Stir constantly with a rubber spatula until the curd begins to thicken, about 10 minutes. Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding. If there are any lumps, strain the curd onto the baked pie.
• Gently spread the curd over the top of the filling and bake for an additional 5 minutes.
• Let cool on a wire rack for about 30 minutes and then refrigerate until well chilled, at least 2 hours or overnight. Once the pie is thoroughly chilled you can cover with plastic.

Topping

• Just before serving, whip the heavy cream, sugar, and vanilla to medium peaks. Spread it or pipe it over the top.
  
• Use a sharp knife dipped in hot water to slice.

Tried this recipe?Let us know how it was!