Key Lime Pie

We start baking our classic key lime pie around Saint Patrick’s Day, which is a huge celebration day in Savannah. The pie has a pleasing almost green hue, and the fresh taste is a great reminder that winter is almost over and summer will be here in the blink of an eye. Serve a big dollop of whipped cream on every slice.


  • 1 prebaked Pecan-Graham Cracker Crust, cooled
  • One 14-ounce can sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1 teaspoon grated lime zest
  • ½ cup fresh key lime juice
  • 1 recipe Fresh Whipped Cream


Position a rack in the middle of the oven and preheat the oven to 325°F. Place the baked pie shell on a baking sheet.

In a large bowl, whisk together the condensed milk, heavy cream, vanilla, and egg yolks until smooth. Add the lime zest and lime juice and whisk until combined.

Pour the filling into the crust. Bake for 18 to 20 minutes, until the filling is puffed up at the edges and the center no longer looks wet but still wobbles slightly; it will continue to set as it cools.

Cool the pie on a wire rack for 1 hour, then refrigerate until cold.

Serve the pie chilled with the whipped cream. It can be refrigerated for up to 3 days.