This refreshing pie pairs beautifully with:

Because the pie already has plenty of sweetness and richness, fresh berries make an especially good accompaniment.

Make-Ahead Tips

Key Lime Pie is actually better when made ahead.

Bake it the evening before serving and refrigerate overnight.

The extended chilling time allows the filling to become completely set and makes slicing considerably easier.

The stabilized whipped cream can also be added several hours before serving and kept refrigerated.

For the freshest presentation, add lime slices and fresh zest shortly before bringing the pie to the table.

Storage

Cover the pie and keep it refrigerated.

For the best flavor and texture, enjoy within 3–4 days.

Don't leave the pie sitting at room temperature for extended periods because both the filling and whipped cream are dairy- and egg-based.

Key Lime Pie can also be frozen.

For best results, freeze it without the whipped cream garnish.

Once thoroughly chilled, wrap the pie tightly and freeze for up to 1 month.

Thaw overnight in the refrigerator and decorate with freshly whipped cream before serving.

You can also serve it partially frozen for a firmer, almost icebox-pie texture.

Makes one 11-inch Key Lime Pie, approximately 10–12 servings.
The full original whipped cream recipe—2 cups heavy cream, 6 tablespoons powdered sugar, 1 teaspoon vanilla, and 2 tablespoons pudding mix—is enough for roughly two generously decorated pies.
Use a deep pie dish because this recipe contains a substantial amount of filling.
Don't substitute evaporated milk for sweetened condensed milk.
Don't overbake simply because the center still jiggles slightly.
The minimum chilling time is about 4 hours; overnight is ideal.
For clean slices, use a sharp knife and wipe it between cuts.
For the prettiest presentation, keep the filling smooth and pale, then finish it with tall white whipped-cream swirls, bright green lime zest, and thin lime slices around the edge.