Something sweet
Key Lime Pie
Tart lime filling and a buttery graham cracker crust make a cool finish to smoky food. This baked version uses sweetened condensed milk, egg yolks, and lime zest, then spends a few hours in the fridge before serving.
- Makes
- One pie cut into 8 slices
- Preparation
- About 20 minutes
- Baking and chilling
- About 30 to 35 minutes baking, then cooling and at least 4 hours chilling
Get everything ready
Ingredients
One 9 inch pie, about 8 slices
What you need
9 inch pie pan rated for the oven, two mixing bowls, whisk, measuring cup for pressing the crust, cooling rack, and a food thermometer.
Bake now and chill for later
Method
Bake the crumb crust
Heat the oven to 350°F. Mix the graham cracker crumbs and brown sugar, then stir in the melted butter until evenly damp. Press firmly over the bottom and sides of the pie pan using the flat bottom of a measuring cup. Bake for about 10 minutes, until fragrant and lightly browned. Let cool on a rack for 15 minutes.
Whisk the lime filling
Whisk the egg yolks with the lime zest until combined. Whisk in the sweetened condensed milk, then the lime juice, until smooth. Pour into the prepared crust. Do not taste the uncooked filling.
Bake until safely set
Bake for about 20 to 25 minutes, until the edges are set and the center moves gently when the pan is nudged. Check that the center reaches at least 160°F with a food thermometer. Continue baking if needed. Lime juice thickens the filling but does not replace cooking the eggs.
Cool and chill
Cool briefly on a rack, then refrigerate within 2 hours of leaving the oven. Chill at 40°F or below for at least 4 hours, or overnight, until firm enough to cut.
Slice and serve
Cut into 8 slices with a clean knife, wiping the blade between cuts. Add the optional whipped cream just before serving and return the remaining pie to the refrigerator.
Before you make it
Read the milk label
Sweetened condensed milk supplies both sweetness and body. Evaporated milk will not work the same way. This filling uses yolks only, so refrigerate the separated whites promptly for another cooked dish.
Keep the lime flavor simple
Bottled key lime juice saves squeezing a large handful of tiny limes. Use plain juice rather than a sweetened drink mixer. Regular lime zest is fine and the finished filling should be pale yellow rather than bright green.
Give each pie its own pan
Make separate pies for more guests rather than pouring a deeper filling. Check the center of each pie for doneness, then leave enough refrigerator space for every pan to chill.
Cooking times and serving counts are estimates.
Custard needs refrigeration
USDA recommends cooking egg dishes to 160°F. Refrigerate this pie within 2 hours and keep it at 40°F or below. Once serving, allow no more than 1 hour outside the fridge if the temperature is above 90°F.