Ingredients
Crust
- 1 1/2 cups graham cracker crumbs 180 g
- 6 tablespoons unsalted butter 85 g, melted
- 2 tablespoons granulated sugar 25 g
Filling
- 2 14-ounce cans sweetened condensed milk 794 g total; not evaporated milk
- 4 large egg yolks
- 3/4 cup Key lime juice 180 ml, strained; unsweetened bottled juice or fresh regular lime juice may be used
- 2 teaspoons finely grated lime zest
Topping
- 1/2 cup heavy whipping cream 120 ml, cold
- 1 tablespoon powdered sugar
- lime zest or thin lime slices optional garnish
Equipment
- 1 9-inch deep pie dish
- 2 Mixing bowls
- 1 Whisk
- 1 Fine grater
- 1 Instant-read thermometer
Instructions
- Heat the oven to 350°F (175°C). Stir the graham crumbs, melted butter and sugar together until evenly damp. Press firmly over the bottom and sides of a 9-inch deep pie dish. Bake for 10 minutes, then leave on a rack while mixing the filling.
- Whisk the yolks and zest until combined. Whisk in the condensed milk, then the lime juice, just until smooth. Pour into the warm crust and gently level the surface.
- Bake for about 18–22 minutes, checking from 15 minutes. The edges should be set and the center should have a slight wobble rather than look liquid. Check that the center reaches 160°F (71°C) with a food thermometer; continue baking briefly if needed. Do not rely on lime acidity to cook the eggs.
- Cool on a rack for 30 minutes, then refrigerate for at least 4 hours, until fully cold and firm. Cover once chilled. Do not leave the pie at room temperature for more than 2 hours total, or 1 hour above 90°F.
- Whip the cold cream and powdered sugar to soft peaks. Spoon or pipe over the chilled pie shortly before serving and add optional zest or thin lime slices. Slice into 10 portions with a clean knife.
Nutrition
Calories: 470kcalCarbohydrates: 61gProtein: 9gFat: 22gFiber: 1g
Video
Notes
Nutrition is an estimate per one-tenth of the pie including cream, excluding optional garnish. Ingredient brands and slice size change the result. Refrigerate at 40°F or below and use within 3–4 days. Video credit: Preppy Kitchen demonstrates a baked lime-condensed-milk pie. This version uses less sugar in the crust, a smaller cream topping, a thermometer doneness check and a longer chill.