Three slices of key lime pie on a plate
The Crucial Step You're Missing For Ultra Creamy Key Lime Pie
By Wendy Gould
While key lime pie recipes tell you to pour the filling into the crust as soon as you're done mixing it, pastry chef Sebastien Thieffine lets the filling rest in the fridge first.
The rest allows extra air to escape the filling, making for a denser, creamier dessert. “Sometimes you can incorporate air, and you want it to dissipate,” Thieffine explains.
While it's best to make the filling the day before you serve the pie and let it rest overnight before baking, you can also rest it for a minimum of three hours.