Perfect Key Lime Pie
About this recipe
Key Lime Pie is a classic dessert that perfectly balances tangy lime flavor with a sweet, buttery crust. In this video, Claire Saffitz shares her straightforward recipe that highlights the simplicity and deliciousness of this iconic treat. With just a few pantry staples, you can whip up a pie that's sure to impress.
What makes Claire's take on Key Lime Pie stand out is her emphasis on using fresh ingredients and a unique addition of cream cheese in the whipped topping, which adds a delightful richness. Plus, her tips on achieving the perfect crust and filling ensure that every slice is a hit.
Ingredient notes
- Use ¼ teaspoon Morton kosher salt if preferred instead of ½ teaspoon kosher salt.
- For the topping, cream cheese should be at room temperature to blend smoothly.
Tips from Claire Saffitz x Dessert Person’s video
- Crush graham crackers in a resealable bag for better control over the crumb size, or use a food processor if preferred.
- Press the crust firmly into the pie plate to ensure it holds together well after baking.
- Zest the limes before juicing them to make the process easier and more efficient.
Good to know
- How long does it take to make Key Lime Pie?
- The total time to make Key Lime Pie is 2 hours and 30 minutes.
- What size pie does this recipe yield?
- This recipe makes one 9-inch pie.
- Can I use regular limes instead of key limes?
- Yes, Claire uses regular grocery store limes instead of key limes, which can be harder to find.
- What is the purpose of the egg yolk in the crust?
- The egg yolk helps to hold the crust together, adding sturdiness.
No life story here — the video and the recipe are the whole point. All credit to Claire Saffitz x Dessert Person: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
Crush the graham crackers in a resealable bag until finely ground, or use a food processor. Transfer to a bowl.
- 3
Add melted butter, granulated sugar, egg yolk, and salt to the graham cracker crumbs. Mix until combined and resembles wet sand.
- 4
Press the mixture into a 9-inch pie plate, covering the bottom and sides evenly. Bake for 8 to 12 minutes until firm and golden brown. Let cool.
- 5
Reduce the oven temperature to 325°F (160°C).
- 6
In a medium bowl, whisk together lime zest, egg yolks, sweetened condensed milk, lime juice, salt, and vanilla until smooth.
- 7
Pour the filling into the cooled crust and smooth the surface. Bake for 15 to 20 minutes until set but slightly wobbly in the center. Let cool at room temperature for about 1 hour, then refrigerate for at least 2 hours.
- 8
In a medium bowl, mix cream cheese and powdered sugar until smooth. Gradually add heavy cream while whisking until thick and forms medium peaks.
- 9
Spread the whipped cream mixture over the cooled pie. Chill for at least 15 minutes to set the topping.
- 10
Top with fresh lime zest, slice, and serve.
Heads up — we had to guess a little:
- The quantity for fresh lime juice is inferred based on standard recipes for key lime pie.
Credit where it’s due: this recipe was transcribed from Claire Saffitz x Dessert Person’s original video on YouTube. Follow them there — it’s their dish.
Are you Claire Saffitz x Dessert Person? Claim this page or ask us to take it down. Your call, always.
