Chef's Tip
When juicing limes, rolling them firmly on the counter with your palm before cutting helps release more juice. For the smoothest filling, ensure all ingredients are at room temperature before mixing.
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake crust for 10 minutes, then remove and cool on a wire rack.
- Reduce oven temperature to 325°F (165°C).
- In a large bowl, whisk together sweetened condensed milk, lime juice, egg yolks, and lime zest until smooth and slightly thickened.
- Pour filling into the cooled crust.
- Bake for 15 minutes until the center is set but still slightly jiggly.
- Cool pie on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight.
- Just before serving, whip heavy cream with powdered sugar and vanilla extract to soft peaks.
- Top chilled pie with whipped cream and garnish with lime slices or additional lime zest.
Plating
Cut the chilled pie into wedges and serve on dessert plates. Top each slice with a dollop of freshly whipped cream and garnish with a small lime slice or twist. For an elegant presentation, dust the plate with a small amount of graham cracker crumbs and add a sprig of mint.
Storage & Reheating
Cover loosely with plastic wrap and refrigerate for up to 3 days. For best results, add whipped cream topping just before serving. Not suitable for freezing as the texture may become compromised.
About This Recipe
This Key Lime Pie draws inspiration from The Barnacle's coastal dessert tradition. The balance of tart citrus with sweet, creamy filling creates that classic flavor profile that makes this pie a perennial favorite. This home version maintains the authentic taste while using techniques and ingredients accessible to the home baker.