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Key Lime Pie

Key lime pie is the kind of dessert that instantly transports you to warm coastal breezes and sun-drenched afternoons with just one bite. Beneath its golden, buttery graham cracker crust lies a luxuriously smooth filling bursting with vibrant citrus flavor that dances between sweet and tangy. Each cool, creamy forkful melts effortlessly, delivering a refreshing brightness that keeps you coming back for another taste. Finished with soft clouds of whipped cream and a sprinkle of fresh lime zest, this timeless classic turns simple ingredients into pure dessert bliss. Enjoy!
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Prep Time 20 minutes
Cook Time 25 minutes
3 Hours to Chill 3 hours 30 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 474 kcal

Equipment

  • 1-2 Medium Bowls
  • Large bowl
  • Fork
  • Electric Hand Mixer or Stand Mixer
  • Measuring cup for smoothing the crust evenly
  • 9-inch Deep Dish Pie Pan
  • Microplane Rasp Grater
  • Citrus Reamer or Press
  • Whisk
  • Knife
  • Pie Server

Ingredients
  

Crust

  • 1 1/2 cups Graham Cracker Crumbs, about 12 finely crushed
  • 1/3 cup Light Brown Sugar packed
  • 4 tablespoons Unsalted Butter melted, and slightly cooled

Filling

  • 28 ounces Sweetened Condensed Milk 2-14 ounce cans
  • 1 cup Plain Greek Yogurt whole milk or 2 %
  • 1 tablespoon Grated Lime Zest
  • 3/4 cup Fresh Lime Juice from approximately 10-12 limes

Topping

  • 1 cup Heavy Cream very cold
  • 2 tablespoons Confectioners' Sugar
  • 1 teaspoon Lime Zest grated
  • 10 slices Fresh Lime Slices sliced thin

Instructions
 

  • Make the Crust: 
    Preheat oven to 375°F (190°C) and set an oven rack in the middle position. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork to incorporate and then with your hands until the mixture is well combined. Using your fingers and the bottom dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1½-in (23 x 4-cm) pie pan. The crust should be about ¼ in (6 mm) thick. You will do the sides first, so you get a nice and even crust. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
    Make the Filling: 
    Lower the oven temperature to 350°F (180°C). In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then carefully place in the refrigerator to chill thoroughly, about 3 hours.
    Make the Topping: 
    In the bowl of an electric mixer, using the whip attachment, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

Nutrition

Calories: 474kcalCarbohydrates: 64gProtein: 10gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 67mgSodium: 201mgPotassium: 402mgFiber: 1gSugar: 55gVitamin A: 713IUVitamin C: 8mgCalcium: 284mgIron: 1mg
Keyword Dessert, Pie, Key Lime, Graham Cracker
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