This key lime pie is cool, creamy, and exactly what you want on a warm day. It’s been all over social media because it looks fancy but is actually super easy to make. Instead of hunting down tiny key limes, this recipe uses regular limes you can grab at any store. Same bright flavor, way less effort.
Yield: 8 to 10 servings
Total Time: 45 minutes plus at least 3 hours chilling
Ingredients
For the crust
- 1½ cups finely crushed graham cracker crumbs (about 12 crackers)
- ⅓ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
For the filling
- Two 14-oz cans sweetened condensed milk
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 tablespoon grated lime zest
- ¾ cup fresh lime juice (about 8 to 10 limes)
For the topping
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
Step-by-step Instructions
- Preheat your oven to 190°C (375°F). Place the rack in the middle.
- Mix the graham cracker crumbs, brown sugar, and melted butter in a bowl. Start with a fork, then use your hands until everything is evenly coated and looks like damp sand.
- Press the mixture into a 9-inch pie pan. Do the sides first, then press the bottom. Try to keep it about ¼ inch thick.
- Bake the crust for 10 minutes until lightly golden. Let it cool while you make the filling.
- Lower the oven temperature to 180°C (350°F).
- Zest your limes first, then juice them. You’ll need about ¾ cup juice.
- Whisk the sweetened condensed milk, Greek yogurt, lime zest, and lime juice in a large bowl until smooth and creamy.
- Pour the filling into the crust and smooth the top.
- Bake for 15 minutes. The center should still have a slight wobble when you move it.
- Let it cool at room temperature for about 30 minutes, then move it to the fridge for at least 3 hours.
- Beat the heavy cream until soft peaks form. Add the powdered sugar and keep beating until it holds its shape but still looks soft.
- Spread the whipped cream over the chilled pie. Add lime zest and slices on top, then slice and serve cold.
Notes and Serving Tips
Regular limes work perfectly here and are much easier to use than key limes.
Always zest before juicing, it saves time.
For clean slices, chill the pie longer or even overnight.
Add the whipped cream close to serving time so it stays fresh.
Store leftovers in the fridge for up to 3 days.
You can make the crust a day ahead, just wait to add the filling until the day you plan to serve.
Nutrition Information (Per Serving)
Calories: 481 kcal
Total Fat: 24g
Carbohydrates: 60g
Protein: 10g
Fiber: 1g
Sodium: 183mg
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Tried it? Post your version on Pinterest or Facebook and tag me so I can see how it turned out.