Gordon Ramsay Key Lime Pie

There’s something undeniably magical about Gordon Ramsay Key Lime Pie—a dessert that’s as breezy and bright as a summer afternoon by the sea. Picture this: the sun is setting over the Gulf of Mexico, casting golden light across a table laid out with chilled drinks, grilled seafood, and this stunning pie, its pale green hue glistening beneath a cloud of whipped cream. This pie isn’t just a sweet treat—it’s a story. A story of tropical breezes, citrus groves, and Sunday afternoons spent baking with family.

Originating in the Florida Keys, key lime pie was traditionally made with simple pantry staples by fishermen and their families, long before refrigeration was common. The classic combination of key lime juice, sweetened condensed milk, and egg yolks was not only practical but resulted in an unforgettable tangy flavor. Over time, this pie has evolved, but its soul remains unchanged—bright, luscious, and just the right amount of tart.

This version, inspired by Gordon Ramsay’s kitchen, elevates the classic while staying true to its roots. By incorporating whipped egg whites into the filling, the pie gains a soufflé-like lightness without losing its traditional creamy texture. It’s a dessert that honors tradition but isn’t afraid to grow, much like the best family recipes that get passed down through generations and lovingly reinvented.

Why You’ll Love This Recipe

• It’s lusciously light: Folding whipped egg whites into the filling gives this pie a dreamy, mousse-like texture.
• Bright citrus flavor: The tang from fresh key lime juice balances the sweetness beautifully.
• Make-ahead magic: Perfect for preparing the day before a big gathering.
• Elegant yet easy: Looks impressive but is wonderfully simple to make.
• Versatile for occasions: A hit at summer picnics, dinner parties, or casual family meals.

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INGREDIENTS YOU’LL NEED

For the Graham Cracker Crust

• 1½ cups (150 g) graham cracker crumbs
• 4 tablespoons unsalted butter, melted

For the Key Lime Filling

• 3 large egg yolks
• 1 large whole egg
• 1 can (14 oz or 400 g) sweetened condensed milk
• ⅓ cup freshly squeezed lime juice (preferably from Key limes)
• 1 tablespoon finely grated lime zest
• 3 large egg whites, beaten until stiff peaks form

For the Whipped Cream Topping

• ½ cup cold heavy cream
• 1 tablespoon powdered sugar
• ¼ teaspoon vanilla extract
• Extra lime zest and thin lime slices, for garnish

HOW TO MAKE GORDON RAMSAY KEY LIME PIE

STEP-BY-STEP INSTRUCTIONS

Step 1: Prepare and Bake the Crust

Start by preheating your oven to 160°C (320°F). In a bowl, combine the graham cracker crumbs with melted butter. Mix until the texture resembles wet sand. Press this mixture evenly into the base and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press it down firmly.

Bake the crust for 15 minutes until golden and slightly crisp. Let it cool while you prepare the filling.

Step 2: Whisk the Egg Mixture

In a mixing bowl, whisk together the egg yolks and whole egg until the color lightens and the mixture thickens slightly. This step introduces air and helps the custard become silkier.

Next, add the sweetened condensed milk, lime juice, and zest. Whisk until smooth and fully incorporated. The mixture should already start to thicken slightly due to the acid in the lime juice reacting with the milk proteins.

Step 3: Fold in Egg Whites

In a clean, grease-free bowl, beat the egg whites until they form stiff peaks. This means when you lift the beaters, the peaks should hold their shape without drooping.

Gently fold the beaten egg whites into the lime mixture in two parts. Be careful not to deflate the mixture—use slow, sweeping motions with a spatula until fully combined. This step gives the filling its uniquely light and airy texture.

Step 4: Bake the Pie

Pour the filling into the pre-baked crust. Bake in the preheated oven for 13 to 15 minutes. You’re looking for the edges to be set but the center to have a slight wobble. Overbaking will make the pie dense and may cause cracks.

Let the pie cool on the counter, then refrigerate for at least 6 hours or overnight.

Step 5: Add the Topping

When ready to serve, whip the heavy cream with powdered sugar and vanilla until soft peaks form. You can either spread it casually over the chilled pie or pipe it using a star tip for a fancier presentation. Garnish with a sprinkle of lime zest and thin slices of lime for that final touch.

HELPFUL TIPS

• Use fresh limes for the best zing—bottled juice lacks the same brightness.
• Zest before juicing to save your fingers and your time.
• Fold carefully to maintain the light texture.
• Chill thoroughly—a fully set pie is easier to slice and serve.
• Hot knife trick: Dip your knife in hot water, then wipe it clean between slices for professional-looking pieces.

DETAILS

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 6 hours or overnight
• Total Time: 6 hours 35 minutes
• Yield: 8 to 10 slices
• Category: Dessert
• Method: Bake, Chill
• Cuisine: American
• Diet: Vegetarian

NOTES

This pie is a wonderful example of how a few humble ingredients can transform into something truly spectacular. The lightness from the egg whites makes this version stand out among traditional recipes.

NUTRITIONAL INFORMATION (PER SLICE, APPROX.)

• Calories: 380
• Total Fat: 19g
• Saturated Fat: 10g
• Carbohydrates: 45g
• Sugars: 34g
• Protein: 6g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS

Can I substitute regular limes for Key limes?
Yes, while Key limes have a more floral, slightly tart flavor, Persian limes work well and are easier to find.

Why is my pie filling runny?
This usually means it wasn’t baked quite long enough or hasn’t chilled properly. Make sure to bake until just set and chill for several hours.

Can I make this gluten-free?
Absolutely! Simply swap the graham cracker crumbs for a gluten-free variety.

Is this pie freezer-friendly?
Yes! Freeze it (without the whipped cream) wrapped tightly in plastic and foil. Thaw in the fridge overnight before serving.

STORAGE INSTRUCTIONS

Store the key lime pie covered in the refrigerator for up to 3 days. For longer storage, freeze the pie (without topping) for up to a month. Add fresh whipped cream after thawing for best results.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy and citrusy delights:

• The Cozy Charm of No Bake Hot Fudge Brownie Cheesecake
• The Best Chocolate Chip Cheesecake
• The Best Chocolate Chip Cheesecake

CONCLUSION

Few desserts capture the heart of summer quite like Gordon Ramsay Key Lime Pie. With its creamy filling, buttery crust, and refreshing citrus flavor, this pie brings a taste of tropical sunshine to any table. Whether you’re serving it for a holiday meal, a dinner party, or a simple family treat, it’s sure to leave everyone asking for seconds.