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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This is by far the best & easiest key lime pie recipe. (I even used a pre made 10” graham crust). I used 5% fat Greek yogurt, the zest of 1 lime for filling & about 6-7 regular limes for the 3/4 cup juice. My family is loving this recipe. It set up just fine baking as directed.
I have never made nor ever eaten key lime pie. I made this for a work colleague as it is his favorite dessert. I was told by 2 people that it is the best key lime pie they have ever had! It was soooo good! This recipe is a keeper – made just as directed, however added the filling on a Wednesday night and it was not eaten until Friday and still delicious! Thank you!
Would it be okay to use gluten free graham crackers in this recipe?
Sure!
Can I use 4% vanilla Greek yogurt?
Sure!
When you live in Mexico 5 months of the year and have too many limes in the fridge (and all margarita’d out), what to do but make Key Lime Pie!
I only made half of the recipe because I didn’t want any left over. I made them in individual portions by putting it in a muffin tin. Half a recipe made 8 individual portions. I baked them for 10 min and they were perfectly set up. They came out of the tins really easily, no issues at all.
I made it word for word and they turned out luscious and rave reviews for this host. Will be my go to recipe. Thank you for sharing it.
My mom was given this recipe and has made it so many times and we all freak over how yummy it is. So I tried making it myself for a dinner party & everyone loved it. I would say this is the best key lime pie I’ve ever had.
I made this pie for our vacation homeowner community’s annual welcome back party.
It was such a huge success that several Floridians tracked me down to say it was their favorite Key Lime pie of all time. I followed the recipe exactly except I used prepared whipped topping instead of whipping the cream myself due to concerns that homemade version might droop in the heat. Use a fancy pie dish and add lime twists like in the photo to add visual pizzazz. My go-to recipe now.
Thanks for sharing!
I had a great experience with this recipe! The crust recipe was a little looser than I am used to. I convinced myself it was going to fall apart dramatically when I went to serve the pie, but it didn’t! That being said, in the future I’d probs put a tad bit more butter just to be on the safe side haha. Also, after I put the pie in the oven I noticed a lot of comments from people who had issues getting this pie to set. Commence second bout of anxiety haha. I did leave my pie in a bit longer than 15 minutes (maybe 20?). It still wobbled when I took it out, and it set beautifully once cooled. I used Fage 5% for the greek yogurt, and otherwise followed the recipe to the letter. Quite an easy recipe overall, and it tasted delicious. Thanks!
Delicious!! I got to the filling and realized I had regular whole milk yogurt, not Greek. So I tried adding about 2 Tbsp. Cornstarch, and baked the pie a couple minutes extra, and it set perfectly. So good with the graham cracker crust and whipped topping!!! Will definitely make this again. Thank you!
I made this pie several years ago for my husband on his birthday, and he has requested it every year since. It is delicious and always sets perfectly for me. Since I’m kind of lazy about doing dishes, I tend to eyeball quantities rather than truly measure them out, so the recipe must be somewhat forgiving. I wonder if the folks it isn’t setting for aren’t using the right kind of yogurt, or maybe confusing sweetened condensed milk with evaporated milk.