Claire Saffitz’s Perfect Key Lime Pie
Claire Saffitz’s key lime pie combines a crisp graham cracker crust with a smooth condensed-milk and fresh lime filling. It is finished with a lightly sweetened cream cheese whipped topping and fresh lime zest.
Claire Saffitz’s key lime pie combines a crisp graham cracker crust with a smooth condensed-milk and fresh lime filling. It is finished with a lightly sweetened cream cheese whipped topping and fresh lime zest.
Ingredients
15 ingredients- GRAHAM CRACKER CRUST
- 6 oz (170g) graham crackers
- 4 tbsp unsalted butter, melted and cooled
- 2 tbsp granulated sugar
- 1 large egg yolk
- 1/2 tsp Diamond Crystal kosher salt or 1/4 tsp Morton kosher salt
- KEY LIME FILLING
- 1 tbsp freshly grated lime zest
- 5 large egg yolks
- 1 x 14 oz (397g) can sweetened condensed milk
- 3/4 cup (180ml) fresh lime juice, strained
- Pinch of salt
- 1 tsp vanilla extract
- CREAM CHEESE WHIPPED TOPPING
- 2 oz (57g) cream cheese, at room temperature
- 2 tbsp powdered sugar
- 1 cup (240ml) heavy cream, chilled
- Fresh lime zest, for serving
Method
25 steps- Preheat the oven to 180°C (350°F) with a rack positioned in the centre.
- Place the graham crackers in a sealed food bag and crush them with a rolling pin until they form fine, even crumbs. Alternatively, pulse them in a food processor.
- Transfer the crumbs to a mixing bowl.
- Add the melted butter, granulated sugar, egg yolk and salt.
- Mix until the crumbs are evenly moistened and resemble wet sand.
- Transfer the crumb mixture to a 9-inch pie plate.
- Press the crumbs firmly and evenly across the base and up the sides of the plate.
- Bake the crust for 8–12 minutes, until fragrant, firm and deeply golden around the edges.
- Remove the crust from the oven and allow it to cool slightly.
- Reduce the oven temperature to 165°C (325°F).
- For the filling, combine the lime zest and five egg yolks in a large mixing bowl.
- Add the sweetened condensed milk, strained lime juice, salt and vanilla extract.
- Whisk until the filling is completely smooth and evenly combined.
- Pour the filling into the baked crust and smooth the surface.
- Bake for 15–20 minutes, until the edges are set but the centre still has a slight wobble.
- Transfer the pie to a wire rack and leave it to cool at room temperature for approximately 1 hour.
- Refrigerate the cooled pie for at least 2 hours, until thoroughly chilled and firm.
- For the topping, place the softened cream cheese and powdered sugar in a mixing bowl.
- Whisk until completely smooth.
- Gradually add the chilled heavy cream while whisking continuously to prevent lumps.
- Continue whisking until the topping holds soft to medium peaks.
- Spread the whipped topping evenly over the chilled pie, taking it nearly to the edge of the crust.
- Return the pie to the refrigerator for at least 15 minutes so the topping can set.
- Finish with freshly grated lime zest.
- Slice the chilled pie with a sharp knife and serve.
Recipe notes
Helpful tips
- Crush the graham crackers into very fine crumbs so the crust holds together when sliced.
- Press the crust firmly and evenly across both the base and sides of the pie plate.
- Allow the melted butter to cool before mixing it with the egg yolk.
- Strain the fresh lime juice to remove seeds and excess pulp.
- Whisk the filling only until smooth rather than incorporating lots of air.
- The centre of the filling should still wobble slightly when the pie leaves the oven.
- Cool the pie to room temperature before refrigerating it.
- Use room-temperature cream cheese so it blends smoothly into the whipped topping.
- Add the cold cream gradually to prevent small pieces of cream cheese remaining in the topping.
- Chill the pie thoroughly before slicing for the cleanest portions.
Equipment
- 9-inch pie plate
- Large mixing bowls
- Food processor or sealable food bag
- Rolling pin, if crushing the crackers by hand
- Whisk
- Silicone spatula
- Fine-mesh sieve
- Citrus juicer
- Fine grater or microplane
- Measuring cups and spoons
- Kitchen scales
- Wire cooling rack
- Sharp knife
Storage
Keep the finished pie covered in the refrigerator and serve it chilled. Refrigerate leftovers for up to 3 days. For the neatest slices, keep the pie cold and wipe the knife clean between cuts. The untopped baked pie can be chilled overnight before adding the whipped topping.
Substitutions
Graham crackersDigestive biscuits
Crush them finely and use the same weight.
Fresh lime juiceFresh Key lime juice
Use the same measured quantity after straining.
Heavy creamDouble cream
Keep it thoroughly chilled before whipping.
Kosher saltFine sea salt
Use a smaller quantity because fine salt is more compact.
Vanilla extractVanilla bean paste
Use the same quantity.
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