Andrew Zimmern Key Lime Pie Recipe: Tangy and Creamy

Andrew Zimmern’s key lime pie is a Florida-style dessert with a crisp graham cracker crust and a tart, creamy filling made with key lime juice, egg yolks, and sweetened condensed milk. Baking the filling briefly helps it set cleanly while preserving the bright citrus flavor; chill it thoroughly before serving for neat slices.

Ingredients

1½ cups (150 g) finely crushed graham cracker crumbs
⅓ cup (67 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted
4 large egg yolks, at room temperature
1 can (14 ounces/397 g) sweetened condensed milk
⅔ cup (160 ml) key lime juice, preferably freshly squeezed
1 teaspoon finely grated key lime zest, plus a little extra for garnish if desired
¾ cup (180 ml) cold heavy cream, for serving
1 tablespoon (8 g) powdered sugar, for serving

Instructions

Heat the oven to 350°F (175°C). Set a rack in the center. Have a 9-inch (23 cm) pie plate ready; there is no need to grease it if it is ceramic or glass.
Stir the graham cracker crumbs and granulated sugar together in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly damp and hold together when pressed. Tip the mixture into the pie plate and press it firmly over the bottom and up the sides, using the flat bottom of a measuring cup to make an even crust.
Bake the crust for 8 minutes, until fragrant and lightly set. Place the pie plate on a rack and let the crust cool for about 10 minutes while you make the filling. Keep the oven on.
In a mixing bowl, whisk the egg yolks until smooth. Whisk in the sweetened condensed milk, then add the key lime juice and zest. Mix just until combined and slightly thickened; avoid beating in excess air. Pour the filling into the crust and spread it level.
Bake for 12 minutes. The edges should look set, while the center may still have a slight wobble; it will firm as it cools. Because this pie contains eggs, use a food thermometer to check the center: the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If it has not reached that temperature, continue baking in 2-minute increments and check again.
Cool the pie on a rack until it is no longer warm, about 45 minutes. Cover without letting the covering touch the filling and refrigerate for at least 4 hours, or until fully chilled and firm. For the best texture and cleanest slices, do not skip this chilling time.
Just before serving, whip the cold heavy cream with the powdered sugar until it holds soft peaks. Serve each slice with a spoonful or piped swirl of cream and a little extra zest if you like.

Tips

For the brightest flavor, choose key lime juice. Fresh key limes are small and take quite a few to yield ⅔ cup (160 ml); bottled key lime juice is a convenient substitute. Regular Persian lime juice works too, but tastes somewhat less floral and can make the pie seem sharper.
Juice the limes before zesting if they are firm, and zest only the thin green outer skin. The white pith underneath is bitter. Strain fresh juice to remove seeds and pulp for a smooth filling.
Press the crust firmly and evenly, especially where the base meets the sides. Loose crumbs can make slices crumble. If the crust browns quickly, check it at the 6-minute mark; ovens and pie plates vary.
Do not judge doneness by a completely motionless center: that can mean the filling has been overbaked. Look for set edges and a gentle central wobble, and verify the egg-dish temperature with a thermometer.

Serving Suggestions

Serve the pie cold, with lightly sweetened whipped cream to soften its tartness. Cut slices with a thin sharp knife, wiping the blade between cuts for tidy edges. A little finely grated lime zest adds color and aroma; keep extra toppings light so they do not overwhelm the citrus.

For a relaxed dessert spread, offer it after grilled seafood, barbecue, or a simple summer meal. The pie is rich, so modest slices are satisfying. If you are serving it outdoors, bring out only the slices people will eat and keep the rest chilled.

Variations

For a slightly sweeter, less tart pie, reduce the lime juice to ½ cup (120 ml); the filling may be a little softer, so chill it fully before cutting. A mix of key lime and regular lime juice is another practical option when key limes are unavailable.

To make a crumb crust without graham crackers, use digestive biscuits in the same quantity by weight. Their flavor is a little more buttery and less honeyed. For a simple garnish variation, top the pie with thin lime slices or toasted coconut just before serving. Avoid adding wet fruit well ahead of time, since it can release juice onto the filling.

Storage and Reheating

Refrigerate the pie within 2 hours of baking or serving. Cover it once fully cool and keep it refrigerated for up to 3 days for the best crust texture; the USDA general guidance for most refrigerated leftovers is 3–4 days. Store whipped cream separately when possible and add it just before serving.

This pie is served cold, so reheating is not recommended. To freeze, wrap individual chilled slices tightly and freeze for up to 1 month; thaw overnight in the refrigerator. The crust may soften slightly after freezing, but the filling remains enjoyable. Do not thaw it on the counter for an extended period.

Frequently Asked Questions

Can I use regular lime juice instead of key lime juice?
Yes. Use the same amount of juice from Persian limes. The pie will still set, but its flavor will be a little less fragrant and more sharply citrusy than one made with key limes.

Does key lime pie need to be baked?
This version is baked briefly to set the egg-based filling and reach the USDA FSIS safe minimum temperature for egg dishes. Do not substitute an unbaked filling unless you are following a recipe specifically formulated for that method.

How do I know when the filling is done?
The edges should look set and the center should move slightly when the plate is gently nudged. Check the center with a food thermometer; egg dishes should reach 160°F (71°C). Avoid baking until the entire surface is firm, which can make the filling less creamy.

Why is my pie filling runny?
It may need more chilling time, or it may have been underbaked. Refrigerate it for at least 4 hours before slicing. Also measure the juice accurately; adding extra liquid can interfere with the filling’s texture.

Can I make the pie a day ahead?
Yes. Bake and chill it, then cover and refrigerate it overnight. Add whipped cream shortly before serving so it stays fluffy and the topping does not weep onto the pie.

Can I make this without a graham cracker crust?
A digestive biscuit crust works in the same quantity by weight. A store-bought 9-inch graham cracker crust can also be used; check its package directions, since some crusts are already baked and can become too dark if baked again for the full crust time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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