Key lime pie for Thanksgiving is a chilled custard pie: a graham-cracker crust, a filling of lime juice, sweetened condensed milk and egg yolks, baked just until it is set, then refrigerated until it is cold. It is not a pumpkin pie, and it should stay refrigerated, not sit out on a warm buffet. See Thanksgiving desserts, how to make homemade whipped cream, and the Thanksgiving guide.
Bake briefly, then refrigerate
Press a graham-cracker crust into a pie plate, either a baked crumb crust or a firmly packed no-bake style, following a recipe you trust. Whisk condensed milk with lime juice and yolks until the mixture thickens slightly, pour it into the crust, and bake only until the center is just set, with a slight jiggle. Let it cool, then refrigerate it until it is cold, usually several hours or overnight. Real Key limes are traditional; bottled Key lime juice or fresh Persian limes also work if that is what you have. Taste the juice so the filling is tart, not flat.
Because this is a dairy-and-egg custard pie, keep it at refrigerator temperature. Do not leave it out for more than 2 hours, or 1 hour if the room is hotter than 90°F. Serve slices cold, with whipped cream if you like. Leftovers keep, covered and refrigerated, for 3 to 4 days. This is a useful contrast to pumpkin and apple on a Thanksgiving dessert table, not a replacement for them.
If the filling looks loose after baking, give it the full chill; it firms as it cools. If the crust is soggy, it may not have been packed firmly, or the pie sat too long after it was sliced. A thin decorative layer of whipped cream can go on at the last minute; do not frost the whole pie hours ahead unless you are keeping it cold.
A springform or a standard pie plate both work if the crust is even. Related: how to make pumpkin pie and how to make apple crisp if you are planning more than one dessert.
Frequently asked questions
Does key lime pie have to be refrigerated?
Yes. It is a custard pie. Chill it until it is set, and return leftovers to the fridge.
Can I make it a day ahead?
Yes. Bake it, cool it, and refrigerate it overnight. Add whipped cream just before serving.
Do I have to use Key limes?
They are traditional, but bottled Key lime juice or fresh Persian limes can work. Taste for tartness before the filling goes in the crust.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Measure stock, sugar or juice without guessing.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh bread, sugar or cranberries so batches stay consistent.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check 165°F in the center of dressings and leftover reheats.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Useful the same week if you are also roasting the turkey.
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