How to make it

  • 1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
  • 2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
  • 3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
  • 4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
  • Notes: Key Lime Pie Tips
  • 1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan's lip with crumbs, however.
  • 2. If the finished pie sticks to the pie pan when you're ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.

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