Aunt Linda always kept this one chilling in the fridge, just in case someone “stopped by for a minute.”

Serve: Slice the chilled pie with a sharp knife, wiping the blade between cuts for the cleanest slices. Serve each wedge with a spoonful or dollop of whipped cream and, if you like, a pinch of extra lime zest on top. Return any leftover pie straight to the refrigerator so it stays cold and ready for the next visitor who “just stopped by for a minute.”
Variations & Tips
For a slightly different twist, you can add 1/4 teaspoon of ground cinnamon to the graham cracker crumbs for a warm note that contrasts nicely with the tart lime. A coconut variation is simple: replace 1/4 cup of the graham crumbs with finely shredded unsweetened coconut, and toast the crust an extra 2 minutes. If you prefer a more intensely tart pie, increase the key lime juice to a full 1 cup and add an extra tablespoon of sugar to the crust to keep the balance. For a no-food-coloring version, skip the green dye; the filling will be naturally pale cream with a hint of green from the zest. To save time when company is common, you can keep an extra prebaked crust in the freezer (wrapped tightly), then mix and bake the filling the morning of the day you plan to serve. Food safety tips: Because this recipe uses egg yolks, baking the filling until it is set and reaches at least 160°F (71°C) in the center is important for safety; if you’re unsure, use an instant-read thermometer. Always cool the pie on the counter only until it reaches room temperature, then move it to the refrigerator—do not leave it out for more than 2 hours total. Store the pie covered in the refrigerator and consume within 3 days. If you use bottled key lime juice, choose one that is 100% juice with no added sugar or preservatives that might affect flavor. When working with raw eggs, wash your hands and any surfaces they touch, and keep the pie refrigerated until serving so the dairy and egg-based filling stays safe and firm.