The Best Key Lime Pie

5 steps · 45 min total

1. 01

   Make the Graham Cracker Crust

   Preheat your oven to 325 °F. Break up the 3/4 pound graham crackers and pulse them in a food processor until they form fine crumbs.

   Add the 2 sticks of melted butter, 1/2 cup granulated sugar, and 1/4 teaspoon sea salt to the crumbs. Pulse until everything is combined and the mixture looks like wet sand. Press this mixture firmly into the bottom of a 9-inch pie pan, extending it up the sides and along the edge to form an even layer.

2. 02

   Bake the Crust

   Bake the crust for 10 minutes, until it's lightly golden and fragrant. Remove it from the oven and set aside to cool completely while you prepare the filling.
3. 03

   Whip the Filling

   While the crust cools, get started on the filling. In an electric mixer fitted with the whisk attachment, whip the 4 large egg yolks and 1 lime zest on high speed until they're light and fluffy, about 5 to 6 minutes.

   Gradually pour in the 14 ounces condensed milk, continuing to whip until the mixture thickens significantly, another 3 to 4 minutes. Reduce the mixer speed to low and slowly add the 2/3 cup key lime juice, mixing just until it's fully incorporated.

4. 04

   Bake and Chill the Pie

   Pour the lime filling into the cooled crust. Bake for 15 minutes, or until the center of the filling is just set and no longer wobbly. Let the pie cool completely on a wire rack, then transfer it to the refrigerator for at least 20 minutes.
5. 05

   Prepare the Topping

   In a clean bowl, whip the 1 cup heavy cream, 2 tablespoons confectioners' sugar, and 1/2 teaspoon vanilla extract until it holds nearly stiff peaks. Spread the whipped cream evenly over the chilled pie. For the best texture, place the pie in the freezer for at least 20 minutes before slicing and serving.