Key Lime Pie
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Bright, tangy, and ultra-creamy, this key lime pie has just the right balance of sweet and tart—perfect for warm days and easy entertaining.
I use ordinary supermarket limes, also known as Persian limes, to make my “Key lime” pie. Unless you live in the Florida Keys, true key limes are near impossible to find. Furthermore, they’re so tiny that you’d need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they’re a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal—plus it’s easier to make.
Key lime pie can be made with a graham cracker crust or a traditional pie crust. I always opt for a graham cracker crust because it’s quick to prepare. Plus, why fuss with finicky pie dough when a graham cracker crust tastes so good?
“Off the charts delicious! The brown sugar in the crust is *chefs kiss* and the tart, creaminess of this pie is next-level.”
What You’ll Need To Make Key Lime Pie
- Crust: Made from finely crushed graham crackers, light brown sugar, and melted butter, the crust is buttery and lightly sweet, with just enough structure to hold the filling.
- Filling: Sweetened condensed milk gives the pie its creamy texture and sweetness (don’t confuse it with evaporated milk), while Greek yogurt adds a subtle tang. Fresh lime juice and zest provide bright citrus flavor. You’ll need about 8 to 10 plump limes; zest them before juicing and expect roughly 2 tablespoons of juice per lime.
- Topping: Lightly sweetened whipped cream adds a pillowy topping, with a bit of lime zest for freshness and thin lime slices for garnish.
- Jump to the printable recipe for precise measurements
How To Make Key Lime Pie
Step 1: Make the crust mixture. Combine the graham cracker crumbs, brown sugar, and melted butter in a mixing bowl. Start by stirring with a fork, then use your hands to mix until everything is evenly combined.
Step 2: Form the crust. Using your fingers and the bottom of a measuring cup or glass, press the crumbs firmly into the bottom and up the sides of a 9-inch deep-dish pie pan. Aim for a crust about ¼ inch thick.
Pro tip: form the sides first, then press in the bottom.
Step 3: Blind bake the crust. Bake the crust for about 10 minutes, until it’s lightly browned. This quick bake helps set the crust so it stays crisp once the filling is added. Let it cool slightly while you make the filling.
Step 4: Zest and juice the limes. Start by zesting the limes. A rasp grater (the long, skinny kind shown below) works best for this and makes quick work of citrus zest. Then juice the limes using a citrus reamer.
Step 5: Make the filling. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. With no eggs, it may be hard to believe that this pie will set, but have faith—it will.
Step 6: Fill and bake the pie. Pour the filling into the baked graham cracker crust and smooth the top. Bake for about 15 minutes, until the filling is just set. Let the pie cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill completely, about 3 hours.
Step 7: Make the whipped cream topping. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. (Alternatively, the cream can be beaten by hand with a whisk.)
Step 8: Assemble and serve. Within a few hours of serving, top the chilled pie with the whipped cream and decorate with lime slices and zest. Enjoy!
Key Lime Pie Video Tutorial
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Key Lime Pie
Ingredients
For the Crust
- 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham 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
For the Topping
- 1 cup cold heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
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 first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or 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. (Tip: do the sides first.)
- 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 place in the refrigerator to chill thoroughly, about 3 hours.
- Make the Topping: In the bowl of an electric mixer, 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.
Notes
- Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
- The nutritional information was calculated using 2% Greek yogurt.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’ve made this recipe a bazillion times and I’m obsessed.. wondering if this would translate to mini key lime pies using muffin tins? Could you use same recipe?
Hi Ashley, so glad you like it! I haven’t made this into minis, so I can’t say from experience. One other reader said the following about using a muffin tin: I used muffin liners in the pan, and cut the baking time in half. Hope you find that helpful!
Delish, I crave it now.
Can regular cool whip topping be used in lieu of the heavy cream whipped topping?
Sure, that will work.
Can you add meringue to this?
Hi Amber, I don’t recommend a meringue topping here—I’m concerned the pie filling would get overbaked when the meringue bakes. Sorry!
Has anyone tried to double this, and make it in a rectangular (7×11?) pan? Do you think that would work? Or even a 9×13?
Hi Sarah, you’ll have the most predictable results with two pie pans. Although I haven’t tried it, I do think you could use a 9-by-13-inch pan. The bake time may be a bit different, so I’d keep a close eye on it. Please LMK how it turns out if you try it!
INCREDIBLE recipe!!! Love it so much. I’ve made it a couple of times, but my whipped cream always comes out more liquidy than fluffy. Even when I add more confections sugar. The taste is great, but the liquid consistency isn’t ideal, and drips off the side. Any suggestions??
Glad you like the pie, but sorry you’re having a problem with the whipped cream. Whipped cream usually turns out runny because the cream isn’t cold enough or doesn’t have enough fat. Are you using very cold (like right out of the fridge) heavy cream?
I’ve made this recipe a few times and mine always comes out more runny vs fluffy. No idea why. I use the heavy cream right out of the fridge so it’s ice cold. I have no idea what I’m doing wrong. The recipe itself is great, I just havent mastered the topping
Hi Courtney, I’m sorry you’ve had a problem with the topping. Are you sure you’re using heavy cream? If so, it sounds like you may be under-whipping the cream a bit. Another good technique is to put the empty bowl in the fridge for 10 or 15 minutes before whipping the cream to get it really cold. Please LMK if I can help in any other way!
I have made this so many times! It is delicious and simple to prepare! I plan on making it again for our Easter gathering!
was super easy and tasted delicious. held together. so light and creamy. will make it again. will also substitute lemon juice for lime juice next time. great recipe.
Wonderful recipe. Love that Greek yogurt is used and no eggs. I used in the past the Nabisco Chocolate Wafers for crust, no longer available here…so I found a Chocolate cookie instead.
Enjoy your recipes.
Made this for dessert yesterday and everyone raved. My husband especially.
Love this recipe – have shared with many friends
Wondering if fat free Greek yogurt would work?
Glad you like it! Fat-free yogurt will work. The pie just won’t be as rich.
I have lost count of how many times I have made this pie. My family and friends never get tired of it and people who have it for the first time rave about it. My friend’s daughter even requested it as her birthday cake. Thank you for such a wonderful recipe!