The World’s Best Key Lime Pie Recipe

December may seem like an odd time of year to share a recipe for Key Lime Pie, but in my house, it’s the traditional Christmas day dessert. There are two reasons for that: One, we live in California, where it’s warm enough to have citrus trees in our backyard. December is prime key lime season here (or Mexican lime season, really, since that’s what they’re more often called on the West Coast). And two, it’s our favorite dessert.

When I tell you that Key Lime Pie is my family’s favorite dessert, you should believe that there’s some very stiff competition for that. We are, after all, the ones who fight each other to be the first to eat chocolate chip cookies for breakfast when they are fresh and homemade. If I make Christmas cookies a week ahead, I have to hide some in the back of the freezer or there won’t be any left for Santa. This Thanksgiving I had to make three different pies for five people, because it was that important that everyone got their favorite.

But this recipe is the bomb. It’s the result of many years of making this pie and of sampling any key lime dessert on any menu at any food establishment where it’s offered. The basics are incredibly simple, but the tweaks, well, they took a long time to perfect.

The result is the most delicious, most perfect Key Lime pie we’ve ever had. We still order it at restaurants, just to check and see if there’s anything more that can possibly improved, but these days that always results in disappointment.

There are a few things to note:

• It’s a small pie; if you want to make larger, it’s possible to increase everything by 1.5 and make it in a 10″ pie pan, but we find that this small pie is just perfect for us.
• Fresh key lime juice is very important. I can always taste the preservatives in bottled juice, and anything that’s been frozen loses its flavor very quickly. If you can’t find key limes (or Mexican limes), I recommend substituting 3/8 cup of regular lime juice and 1/8 cup lemon juice (fresh, of course!).
• When squeezing the limes, do it gently. If you work to get every last drop of juice from your limes you’ll wind up squeezing some of the oils out of the skin, and that will make your pie bitter.
• For the same reason, I don’t use zest in this pie, not even as a garnish. It takes the flavor of the whole thing in a bitter direction.
• You may have noticed that you can buy pre-made graham cracker crusts. You can use them to make key lime pie, but it won’t be this key lime pie. The toasted coconut and almonds in the crust are some of the things that set this pie apart from all others.
• I specify fresh whipped cream because it’s very easy to make and the results are fabulous (recipe below). But if you must take a shortcut, use a can of actual whipped cream, such as Reddi Whip. Please don’t insult this pie by topping it with a nondairy topping like Cool Whip. It didn’t do anything to deserve that.

Key Lime Pie

This recipe makes a small pie. An 8” pie pan is ideal although a 9” pan will work.

16 graham cracker squares (8 rectangles)
1/3 cup butter
1/8 cup sliced almonds plus extra for garnish
1/8 cup shredded coconut
14 oz can sweetened condensed milk
3 egg yolks
1/2 cup fresh key lime juice
One recipe of fresh whipped cream
Additional toasted sliced almonds for garnish

Preheat oven to 250º.

Spread almonds and coconut on a baking sheet. Toast in the oven for 5-7 minutes or until golden. Watch carefully to avoid burning.

Increase oven temperature to 350º.

Grind almonds and coconut in a food processor or blender. Add graham crackers and process again to create small crumbs. Melt butter and add to crumb mixture. Pulse food processor to combine.

Press crumbs evenly and firmly into bottom and sides of pie pan. Bake for 4 minutes to crisp up the crust.

Meanwhile, combine nearly but not quite the full can of condensed milk (pour it out of the can but don’t scrape out what doesn’t pour out), the lime juice, and the egg yolks. Whisk briskly to combine.

Pour the filling into the pie shell and bake for 8 minutes. Allow to cool on the counter for 10 minutes, then refrigerate for at least 6 hours.

Dollop freshly-whipped cream generously around the edges and in the middle of the pie just before serving. Sprinkle a few toasted sliced almonds on top of the whipped cream.

Whipped Cream

This recipe requires an electric mixer with a whisk attachment, or a whisk and a very strong arm.

1 cup to 1 pint heavy or whipping cream
vanilla
powdered sugar, to taste

Chill cream, large bowl, and whisk-type beaters. Pour cream into bowl. Add 1-3 tsp vanilla. Mix at highest speed just until cream starts to thicken. Add 1-2 Tbsp of powdered sugar. Whip it in and taste. Add more sugar or vanilla if necessary. Continue to mix on highest speed until stiff peaks form.

Serve. Place any leftovers promptly in the fridge.