Key Lime Pie
Bright, tangy and utterly delicious
A silky lime and condensed milk filling in a buttery crumb crust, topped with whipped cream; about 40 minutes' work plus 4 hours chilling
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Key Lime Pie
Key lime pie is a true American classic from the Florida Keys, with a silky, citrusy filling set in a buttery crumb crust and topped with whipped cream. It is the perfect balance of tart and sweet, and a refreshing dessert for summer gatherings or special occasions.
The filling is simply egg yolks, sweetened condensed milk and lime juice, baked briefly until just set with a slight wobble in the centre. A long chill, at least 4 hours or overnight, gives the smooth, sliceable texture.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Key lime tart, Lime pie.
Original quantities serve 8. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Plan the chilling time
The pie needs at least 4 hours in the fridge, and overnight is even better, so make it well ahead of serving.
PreparationZest before juicing
Zest the limes first, then squeeze them. You need 1 tbsp zest for the filling and a little more for garnish.
PreparationChill the bowl and cream
Keep the cream very cold and chill the mixing bowl so the topping whips quickly to soft peaks.
PreparationSet up the equipment
For Key Lime Pie, have these tools clean and ready: 23 cm (9 inch) pie dish; mixing bowls; whisk; measuring cups and spoons; zester or fine grater; electric hand or stand mixer; rubber spatula; cooling rack. Choose the cooking method before starting and use the tools for that method.
Before cooking
Step-by-step cooking method
1 Preheat the oven
Preheat the oven to 175°C (350°F).
2 Mix the crust ingredients; press into the dish
In a bowl, combine the graham cracker crumbs, sugar and salt. Add the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into a 23 cm (9 inch) pie dish, covering the bottom and sides.
3 Bake the crust
Bake for 10-12 minutes, until lightly golden. Remove from the oven and let it cool.
4 Whisk the egg yolks; add the lime zest
In a bowl, whisk the egg yolks until smooth and slightly thickened. Slowly whisk in the sweetened condensed milk until combined and smooth. Add the key lime juice and whisk until the mixture is thick and well combined. Stir in the lime zest and a pinch of salt.
5 Pour into the crust; bake the pie
Pour the filling into the cooled crust and smooth the top. Bake for 15 minutes, just until set; the centre should still have a slight jiggle.
6 Cool the pie; chill the pie
Remove from the oven and let the pie cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, until fully set.
7 Whip the cream; add lime slices
In a chilled bowl, whip the heavy cream, icing sugar and vanilla extract until soft peaks form. Zest a little lime for garnish and slice limes if desired. Spread or pipe the whipped cream over the chilled pie. Sprinkle with fresh lime zest. Top with lime slices if desired.
8 Chill again; slice and serve
Refrigerate for at least 30 minutes to set the topping. Slice and serve chilled.
Chef’s tips
- Use real key lime juice for the most authentic flavour, but regular lime juice also works well.
- Chill the pie for at least 4 hours, or overnight, for the perfect silky texture.
- For neat slices, dip your knife in hot water and wipe it dry between cuts.
- Garnish with fresh lime zest just before serving for a bright, fresh finish.
Common mistakes & quick fixes
- Crust too crumbly
- Add a bit more butter.
- Soggy crust
- Bake it until golden before adding the filling.
- Filling too runny
- Make sure of the correct baking time and chill it for longer.
- Overly tart
- Use a full can of condensed milk.
- Whipped cream will not thicken
- Use very cold cream and a chilled bowl.
Variations & serving ideas
Regular lime: Use regular lime juice if key limes are unavailable.
Chocolate crust: Try a chocolate cookie crust for a twist.
Coconut topping: Top with toasted coconut or white chocolate shavings.
Mini pies: Make mini key lime pies in a muffin tin for individual servings.
Perfect result check
| Crust | Golden and holds together. |
|---|---|
| Filling | Smooth, creamy and set, with a slight jiggle. |
| Flavour | Bright citrus flavour, not overly sweet. |
| Slices | Chilled for at least 4 hours, giving clean, neat slices. |
| Appearance | Looks beautiful with fresh lime garnish. |
Storage & reheating
| Refrigerator | Up to 3 days, covered | Best served well chilled. Keep away from strong-smelling foods in the fridge. |
|---|---|---|
| Freezer | Not suitable | The texture may change. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Crust | 175°C (350°F) oven | Lightly golden after 10-12 minutes. |
| Filling | 175°C (350°F) oven | Set at the edges with a slight jiggle in the centre after 15 minutes. |
| Setting | Refrigerator | Fully set after at least 4 hours. |
Helpful answers before you cook
Can I use regular limes for key lime pie?
Yes. Key lime juice gives the most authentic flavour, but regular lime juice works well too.
How do I know when key lime pie is done?
Bake for about 15 minutes, until the filling is set but the centre still has a slight jiggle. It firms up fully in the fridge.
Why is my key lime pie runny?
It was underbaked or not chilled long enough. Bake for the full time and chill for at least 4 hours, ideally overnight.
Can I freeze key lime pie?
It is not recommended, as the texture may change. Keep it covered in the fridge for up to 3 days.
