Classic Key Lime Pie (with Cream Cheese Whipped Topping)

Ingredients

• 6 ounces Graham crackers (About 12 full sheets)
• 4 tablespoons Unsalted butter (Melted)
• 2 tablespoons Granulated sugar
• 0.5 teaspoon Kosher salt
• 6 large Egg yolks (Divided (1 for crust, 5 for filling))
• 14 ounces Sweetened condensed milk (1 standard can)
• 8-10 whole Limes (For 3/4 cup juice and zest (not key limes))
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream (Cold, for topping)
• 2 tablespoons Powdered sugar
• 2 ounces Cream cheese (Room temperature, for topping)

Instructions

1. Preheat Oven

   Preheat your oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

2. Crush Graham Crackers

   Place 6 oz graham crackers in a sturdy plastic bag. Crush by hand or with a rolling pin until you have mostly fine crumbs with some larger pieces for texture. Alternatively, use a food processor or pre-ground crumbs.

   Time: PT5M

3. Make Crust Mixture

   Transfer crumbs to a mixing bowl. Add 2 tbsp granulated sugar and 1/2 tsp kosher salt. Melt 4 tbsp unsalted butter (microwave or stovetop) and add to the bowl. Add 1 egg yolk. Mix thoroughly with a spatula, then use hands to ensure even moisture. The mixture should resemble wet sand and hold together when pressed.

   Time: PT7M

4. Press and Bake Crust

   Press the mixture evenly into a 9-inch pie plate, building up the sides. Use a measuring cup to compact the crust firmly, especially on the bottom and sides. Bake at 350°F for 8 minutes, until edges are deep golden brown and fragrant.

   Time: PT10M

   Temperature: 350°F

5. Prepare Lime Zest and Juice

   While the crust bakes, zest 3-4 limes to yield about 1 tbsp zest. Juice limes (about 8-10) to yield 3/4 cup juice. Strain juice to remove seeds and pulp.

   Time: PT10M

6. Cool Crust Slightly

   Remove crust from oven. Let cool for 5 minutes while you prepare the filling. Leave oven door open briefly to lower temp.

   Time: PT5M

7. Lower Oven Temperature

   Reduce oven temperature to 325°F (163°C) for the custard filling.

   Time: PT2M

   Temperature: 325°F

8. Make Lime Custard Filling

   In a mixing bowl, combine 1 can (14 oz) sweetened condensed milk, 5 large egg yolks, 1 tbsp lime zest, 3/4 cup lime juice, 1 tsp vanilla extract, and a pinch of kosher salt. Whisk until completely smooth.

   Time: PT5M

9. Fill and Bake Pie

   Pour the custard filling into the warm crust. Smooth the top. Bake at 325°F for 15-20 minutes, until edges are set and center jiggles slightly when shaken. Do not let the surface brown.

   Time: PT18M

   Temperature: 325°F

10. Cool and Chill Pie

    Remove pie from oven. Let cool at room temperature for 30 minutes to release steam. Then refrigerate uncovered for at least 3 hours until fully chilled and set.

    Time: PT3H30M

    Temperature: 4°C

11. Make Cream Cheese Whipped Topping

    In a bowl, combine 2 oz room temperature cream cheese and 2 tbsp powdered sugar. Mix until smooth. Gradually whisk in 1 cup cold heavy cream, a few teaspoons at a time at first to prevent lumps. Once smooth and pourable, whisk in the rest and whip to soft or medium peaks.

    Time: PT8M

12. Top and Garnish Pie

    Spread whipped topping over chilled pie. Garnish with extra lime zest from 1 lime. Refrigerate until ready to serve.

    Time: PT5M

    Temperature: 4°C

13. Slice and Serve

    Slice chilled pie with a sharp knife, wiping blade between cuts for clean slices. Serve cold.

    Time: PT5M

14. Cleanup

    Wash all bowls, utensils, pie plate, and equipment used. Wipe down counters and store leftovers properly.

    Time: PT52M

Nutrition Facts

Calories

410

Protein

6g

Carbohydrates

45g

Fat

23g

Fiber

1g

Ingredient Substitutions

• Instead of Graham crackers: Digestive biscuits, Vanilla wafers
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Granulated sugar: Cane sugar
• Instead of Kosher salt: Sea salt (use slightly less)
• Instead of Limes: Bottled lime juice (not recommended), Key limes (if available)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Heavy cream: Whipping cream
• Instead of Powdered sugar: Granulated sugar (texture will differ)
• Instead of Cream cheese: Mascarpone, Neufchâtel cheese

Equipment Needed

• 9-inch pie plate
• Mixing bowls
• Measuring cups and spoons
• Microplane or fine grater
• Citrus reamer or juicer
• Whisk
• Spatula
• Plastic bag (for crushing crackers) (optional)
• Measuring cup (for pressing crust) (optional)
• Oven
• Microwave (for melting butter) (optional)
• Sieve or strainer
• Kitchen towel (for stabilizing bowl) (optional)

Critical Steps — Do Not Skip

• Make Crust Mixture
• Press and Bake Crust
• Lower Oven Temperature
• Make Lime Custard Filling
• Fill and Bake Pie
• Cool and Chill Pie
• Make Cream Cheese Whipped Topping

Chef Tips from the Video

• Always zest limes before juicing for ease.
• Use room temperature egg yolks and cream cheese for smoother mixing.
• For extra tartness, add more lime juice or zest.
• A kitchen towel under your mixing bowl prevents slipping when whisking by hand.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days. Topping holds well due to cream cheese.

Freezer: Pie (without topping) can be frozen up to 1 month. Thaw in fridge overnight before topping.

Room temperature: Safe at room temperature for up to 2 hours; refrigerate promptly.

Make-Ahead Tips

• Pie can be baked and chilled up to 1 day ahead.
• Topping can be made and spread up to 6 hours ahead; stabilized with cream cheese.
• Add lime zest garnish just before serving for best color.