Desserts · From the kitchen notebook
Key Lime Pie
Tangy lime custard in a crisp graham cracker crust, with optional whipped cream.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Build the crust Preheat oven to 350°F (175°C) Mix crumbs, sugar, and melted butter until evenly hydrated Press firmly into a 9-inch pie dish (bottom + sides) Bake 8–10 minutes, until lightly golden Let cool completely
- 02
Make the filling Whisk egg yolks until slightly thickened (~1 minute) Add condensed milk → whisk until smooth Add lime juice + zest → whisk until fully incorporated (Acid + milk proteins begin thickening immediately—this is expected)
- 03
Bake the pie Pour filling into cooled crust Bake at 350°F for 12–15 minutes Center should be set but still slightly jiggly Remove and cool at room temp, then refrigerate at least 3 hours (overnight is better)
- 04
Add topping (optional) Whip cream, sugar, and vanilla to soft peaks Spread or pipe onto chilled pie
That’s a good thing made.
Enjoy every bite.