Key Lime Pie
A tangy, creamy lime filling baked briefly in a graham cracker crust and topped with whipped cream.
Ingredients
| Volume | Grams |
|---|---|
| Crust | |
| 1 1/2 cups graham cracker crumbs | — |
| 1/3 cup granulated sugar | 66 g |
| 6 tbsp unsalted butter, melted | 85 g |
| Filling | |
| 14 oz sweetened condensed milk, 1 can | 397 g |
| 4 egg yolks | 56 g |
| 1/2 cup key lime juice, or regular lime juice | — |
| 1 tbsp lime zest | — |
| Topping | |
| 1 cup heavy cream, cold | 227 g |
| 2 tbsp powdered sugar | 14.1 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F. Stir the crumbs, sugar and butter, press into the pie plate, and bake 10 minutes. Cool slightly.
- Whisk the yolks and zest for 1 minute, then whisk in the condensed milk and the lime juice until smooth and slightly thickened.
- Pour into the crust and bake 15 minutes, until the edges are set but the center still jiggles.
- Cool to room temperature, then refrigerate at least 3 hours.
- Whip the cream with the powdered sugar to soft peaks and spread over the pie before serving.
Tips
- Bottled key lime juice works well and saves lots of squeezing.
- The filling thickens as you whisk in the juice; that's the acid at work.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode