Abby's Famous Key Lime Pie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Use a 9-inch (23 cm) tart pan with removable bottom or a 9-inch pie dish. Lightly butter the pan or spray with nonstick spray.

If you don't have pre-made graham crumbs, pulse whole graham crackers in a food processor until fine (about 1 1/2 cups).

Combine the graham cracker crumbs, granulated sugar, and fine salt in a mixing bowl. Melt the unsalted butter and pour over the crumbs. Stir until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture evenly over the bottom and up the sides of the prepared pan using the bottom of a measuring cup or a flat glass to compact firmly and create a neat edge. Aim for a uniform thickness of about 1/4 inch.

Bake the crust for 8–10 minutes, until aromatic and set. Remove from the oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (163°C).

In a medium mixing bowl, whisk the 4 large egg yolks lightly until smooth and slightly thickened (about 20–30 seconds). This helps the filling emulsify evenly.

Add the sweetened condensed milk to the yolks and whisk until fully incorporated and smooth, scraping the bowl as needed.

Stir in the fresh key lime juice, lime zest (if using), vanilla extract, and the fine salt. Whisk until the mixture is homogenous and slightly thickened. The acid from the lime will begin to thicken the milk immediately.

Pour the filling into the pre-baked cooled crust. Smooth the top with a spatula and gently tap the pan on the counter once or twice to release any large air bubbles.

Bake at 325°F (163°C) for 12–18 minutes, or until the center is set but still slightly jiggly (it will continue to set as it cools). Avoid overbaking to keep the filling silky.

Remove the pie from the oven and let it cool on a wire rack for 1 hour. Then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully chill and firm up.

Chill a mixing bowl and whisk (or beaters) in the refrigerator for 10–15 minutes before whipping if possible — cold tools give better volume.

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.

Whip on medium-high speed with a hand mixer or stand mixer until soft peaks form, about 2–3 minutes. Do not overwhip to stiff dryness; you want a light, creamy texture.

Spread or pipe the whipped cream over the chilled pie. Garnish with the lime zest. Keep refrigerated until serving.