Key Lime State of Mind

Baked key lime pie with a graham crust, condensed-milk filling, and whipped cream

Bright, creamy, and tart without being harsh, this is the one key lime pie worth keeping. A store-bought graham crust keeps it easy; fresh lime zest and a lightly sweetened whipped-cream finish make it taste finished rather than shortcut.

Equipment Needed

• Mixing bowl
• Whisk
• Baking sheet
• Wire rack
• Microplane or zester
• Hand mixer or stand mixer

Key Lime State of Mind

Bright, creamy, and tart without being harsh, this is the one key lime pie worth keeping. A store-bought graham crust keeps it easy; fresh lime zest and a lightly sweetened whipped-cream finish make it taste finished rather than shortcut.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 4 hours hrs 35 minutes mins

Servings: 1 Servings

Course: Desserts

Cuisine: Florida / American

Ingredients Method

Ingredients

  

Pie

• 1 store-bought 9-inch graham cracker crust
• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup bottled key lime juice (Nellie & Joe’s or similar)
• 2 tablespoons sour cream
• 1 teaspoon finely grated lime zest plus more for garnish
• 1/8 teaspoon fine salt

Whipped Cream

• 1 cup heavy whipping cream cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Method

 

1. Preheat the oven to 350°F. Set the 9-inch graham cracker crust on a baking sheet and bake it for 5 minutes. Let it cool slightly while you mix the filling.
2. Whisk together the 14-ounce can sweetened condensed milk, 4 egg yolks, 1/2 cup key lime juice, 2 tablespoons sour cream, 1 teaspoon lime zest, and 1/8 teaspoon salt until smooth and slightly thickened.
3. Pour the filling into the warm crust and smooth the top. Bake at 350°F for 15 to 18 minutes, until the outer 1 to 2 inches are set and the center still has a slight jiggle.
4. Cool the pie on a wire rack for 30 minutes, then refrigerate at least 4 hours, preferably overnight, until completely cold and firm.
5. Just before serving, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft-to-medium peaks form. Spoon or pipe over the chilled pie and finish with a little fresh lime zest.

How to Know It's Done

• Bake at 350°F until the edges are set and the center has only a slight jiggle, about 15 to 18 minutes. The filling finishes setting as it chills.

Cook's Notes

• Bottled key lime juice is intentional here and keeps the recipe easy and consistent; fresh zest supplies the fresh-lime aroma.
• The pie is best made a day ahead. Keep refrigerated up to 4 days.