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 cannot believe this key lime pie recipe!!! It is soooo good —I will share with my family this thanksgiving—of course when I tasted it I was a bit worried that it would not stand up to my taste buds but I was wrong—5 thumbs up on the tartness and taste—will keep this in my file of deserts-/thank you!
Love this recipe! Would it work to mix up the filling from the night before and bake the following day? Trying to do as much prep as I possibly can.
Sure!
First I would like to say that this is one of the best “Lime Pies” that we have ever had. Much better than any sort of “Lime Pie” that we have ever had here in the Continental United States whether frozen or fresh, supermarket or bakery (including most in Florida’s mainland who often use Persian limes). We did play with the sweetness level a bit as it was sweeter than we prefer & played with the yogurt (the first time I used Cabot’s whole milk yogurt which is 10% fat. After I usually used our own farm fresh yogurt from our own cows. Made with cream and probiotics as it is richer, thicker, creamier and has more tang.) Still something missing though compared to what we have eaten throughout the Caribbean & that was the more intense lime flavor that simply adding more lime juice won’t change.
So I ran up to my favorite Latin American market here in North East Ohio & bought Mexican Limóns (aka Key Limes or West Indies limes). I seem to remember that (it was a 3 pound bag but it may have been 2 1/2) for $2.99 USD. Boom Shakalaka !!! Here was the missing deep lime flavor that we know & love. Mexican Limóns make a huge difference in Mojitos, Margaritas. Pies, Marinades and as a condiment compared to Persian limes. I use an electric Proctor Silex Alex’s Lemonade Stand juicer which can handle quite a few pounds in a very short time. A Vitamix or Ninja blender work well too.
Most folks don’t know (or care) but Mexico is the largest grower of both Persian and Mexican Limóns (again aka: Key Limes, West Indies limes) on the planet (we grow over a third of Earth’s supply). We ship as many Persian limes out of the country as folks want but prefer to keep as many of the Mexican version as we desire (which is quite substantial).
Again I loved the recipe enough to give it 5 stars. Plus I will be making quite a few Key Lime Pies using Jenn’s recipe for Thanksgiving. As my youngest (and favorite daughter named Vickie Terasita Maria Bartlett-DeJesus) brought a boatload of Mexican Limóns from back home in Mexico.
Make this!
I have made this pie three times so far and it’s been loved every time. I’ve had friends request it for future events and my boyfriend requested I make it for Thanksgiving.
It’s been quite the hit for me! Simple and delicious. Sweet and tart, and that’s how we like it!
Its the first pie recipe I’ve ever tried and I hope to try others from your site!
I am so glad so many people love this. It was so sweet I could not eat it, the texture was great and the crust was yummy. I am glad I did a test pie before T-Day as I will not be making this.
Although the writer seems lovely, I am compelled to write a negative review. The amount of condensed milk to yogurt does not seem right at all. The pie turned out inedible. The custard was basically condensed milk with a little bit of lime in it. I dont understand how this got so many good reviews…P.S i am not a novice baker. I know my way around the kitchen and I triple checked the recipe and even had my partner look too. We were so perplexed.
I have to agree with you. it was so sweet I could not eat it. I did make another by Americans test kitchen and it was soooo good.
I added 3 egg yolks and used 1 1/2 condensed milk instead and it was perfect. I agree that 2 cans will make it too sweet.
I added 1-1/2 limes to the 3/4 c lime juice and it was perfect.
I was worried about the condensed milk but this recipe was easy to make and everyone loved it!
Easy, quick to assemble and delicious. The recipe was a bit too sweet for me, so I made it again with only 1 1/2 cans of condensed milk, and substituted a half cup of extra yogurt. Perfect!
Hi, great recipe! The pie tasted really good. Just need your help since it came out really runny. Wonder what I did wrong. I’m from Manila, so I’m wondering if our humid weather has anything to do with it.
Hi Eia, Sorry to hear the texture was a bit runny. Did you make any adjustments to the recipe?
Hi Jenn!! I love your recipes, you’re my go-to for all kids of things to make for friends and family!
My question is this: how do I make this recipe into mini tarts instead of a whole pie? What adjustments do you suggest I make?
Thank you for all you do!! You’re an inspiration!
So glad your friends and family like the recipes! I haven’t tried it but think you could make this into mini tarts. I’d keep the temperature the same; bake time is likely to be less but not sure by how much as it depends on the size of your tarts so just keep a close eye on them. Hope you enjoy!
Thank you so much!!