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Ina Garten Key Lime Pie

Ina Garten Key Lime Pie - recipe card
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A bright and tangy Key lime pie with a buttery graham cracker crust and silky, creamy filling. The filling is perfectly balanced between tart lime and sweet condensed milk, with a light and airy texture from whipped egg whites.

Ingredients

Scale
  • For the crust: 1 1/4 cups graham cracker crumbs (about 8-9 full sheets)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • For the filling: 4 large eggs, separated, at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh Key lime juice (from about 20 Key limes) or 1/2 cup bottled Key lime juice, ideally Nellie & Joe’s
  • 1 tablespoon finely grated Key lime zest
  • For the topping: 1/2 cup heavy cream, cold
  • 1 tablespoon confectioners’ sugar, sifted if lumpy
  • 1/4 teaspoon pure vanilla extract
  • Garnish: thin Key lime slices and extra zest

Instructions

  1. Preheat your oven to 350°F (177°C) with a rack in the center position. This ensures even baking for the crust and sets the filling correctly.
  2. In a medium bowl, combine the graham cracker crumbs and 2 tablespoons granulated sugar. Pour the melted butter over the crumbs and stir with a fork until all crumbs are evenly moistened and the mixture holds together when pressed.
  3. Transfer the crumb mixture to a 9-inch pie plate (preferably glass or ceramic). Using a flat-bottomed measuring cup or glass, press the crumbs firmly and evenly into the bottom and up the sides of the plate. The crust should be compact to prevent crumbling when sliced.
  4. Bake the crust for 10 minutes, until fragrant and lightly golden at the edges. Remove from the oven and set on a wire rack to cool completely, about 20 minutes. Do not skip cooling—a warm crust will cause the filling to curdle.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat the 4 egg whites on medium speed until soft peaks form, about 2-3 minutes. Soft peaks should droop slightly when the whisk is lifted. Transfer the whites to a small bowl and set aside.
  6. Switch to the paddle attachment (or use a hand mixer) and in the same mixer bowl, beat the 4 egg yolks on medium-high speed until thick and pale yellow, about 3 minutes. This incorporates air and helps the filling set.
  7. Reduce speed to low and slowly pour in the sweetened condensed milk, mixing until fully combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  8. With the mixer still on low, add the Key lime juice and Key lime zest. Mix just until incorporated—overmixing can cause the filling to thin. The mixture will thicken slightly as the acid reacts with the condensed milk.
  9. Remove the bowl from the mixer and fold the reserved egg whites into the lime mixture using a large rubber spatula. Gently fold until no white streaks remain, being careful not to deflate the whites. The folding motion preserves the air that makes the filling light.
  10. Pour the filling into the cooled crust and spread it evenly with the spatula. The filling should come nearly to the top of the crust.
  11. Bake the pie at 350°F (177°C) for 10-12 minutes, until the filling is just set—the center should jiggle slightly when the pie is gently shaken. Overbaking will cause cracks. Remove and cool completely on a wire rack, about 45 minutes.
  12. Once the pie has cooled to room temperature, cover it loosely with plastic wrap or foil and refrigerate for at least 5 hours or overnight. Chilling fully sets the filling and intensifies the lime flavor.
  13. Just before serving, in a chilled medium bowl, beat the cold heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until soft peaks form, about 2-3 minutes. Soft peaks should hold their shape but be creamy, not stiff.
  14. Spread the whipped cream over the top of the pie, leaving a small border of filling visible. Garnish with Key lime slices and a sprinkle of zest. Slice with a sharp, wet knife for clean cuts.

Notes

Store leftover pie tightly covered in the refrigerator for up to 4 days. The crust will soften over time. To freeze, wrap the fully chilled, unbaked (or baked and cooled) pie without topping in a double layer of plastic wrap and a layer of foil; freeze for up to 2 months. Thaw in the refrigerator overnight before adding whipped cream and serving. Whipped cream topping does not freeze well—prepare fresh just before serving. For best flavor, use fresh Key limes if available; bottled Key lime juice (like Nellie & Joe’s) is a reliable substitute. If you cannot find Key limes, use regular Persian limes—the flavor will be slightly less floral but still delicious.

Nutrition

Keywords: key lime pie, Ina Garten key lime pie, key lime pie recipe, graham cracker crust, tangy pie, summer dessert, citrus dessert, cream pie, lime pie, no-bake pie, baked key lime pie

Find it online: https://inagartendishes.com/ina-garten-key-lime-pie/