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’m making this for the first time today. And I have more pie filling than I do pie. However, I tasted the filling before cooking it and it taste fabulous. I strongly suspect that this will turn out just fine. However, I was wondering if I can refrigerate the leftover pie filling and use it to make some mini Keylime pies? How long will it keep in the refrigerator do you think? Ps The pop-up ads on your site are almost intolerable these days I have to say. It’s taken me about 15 minutes to put in this message.
Hi Judy, the leftover filling should last nicely for 2 to 3 days. And I’m sorry about the pop-ups being so intrusive! I will let my ad network know so they can look into it.
I agree Judy – I almost gave up copying/pasting into a Word doc to save the recipe! But I am so grateful for all the comments/suggestions before I make this for Father’s Day. Will report back!
This was my first time making key lime pie. The recipe was simple and I got such a wonderful response from my co-workers that I just wanted to thank you!!
This recipe turned out perfectly. For those who thought it wasn’t tart enough, don’t skimp on the lime zest! And the recipe perfectly fills a standard pie plate (not the small ones that come with premade graham cracker crust). It set perfectly, looked gorgeous, and I would change nothing.
Brilliant recipe. I was a little hesitant about the omission of eggs, but the texture of the filling was a creamy delight. I used almost a cup of lime juice (10 limes) because I like a strong citrus flavor, but I followed the remainder of the recipe as written. Another winner, Jenn!
How would you adjust this for having actual key limes? I love the idea of using yogurt – but worry a direct translation to the same amount of key lime might be too intense? I’ll probably wing it before I get a response so wish me luck! 🙂
Hi Kaylyn, Key limes will be fine here with no modifications. Hope you enjoy! (If you already made it, I hope it came out nicely.😊)
I have made this pie before and I loved it! I’d like to try and make it for Key Lime Pie in a Jar!!
Do you think it would work? Perhaps I would cut the recipe in half and would only want like 4 8-11 ounce jars.
What do you think?! Any adjustments?
Hi Tammy, I’ve never done it, but a reader commented that she has. This is what she said: I divided this recipe into 11 four oz Mason Jars. Crust used about 1.5 T per jar; baked as directed; used about 4 oz. of filling (2 muffin scoops) per jar; baked for 11 mins. Will dollop with the whipped cream at serving time.
Hope you find it helpful!
Hi Jenn,
Can I use authentic key lime juice from the grocery store in place of key limes? Thanks, Jeanne
Hi Jeanne, I prefer this with fresh lime juice, but you can get away with it.
Everyone loved it! It was incredible!!
Has anyone used lemons instead of limes to make a lemon pie? I love this recipe so much, I was thinking making one of each!
Did you try the lemon pie idea?! I was thinking about doing it as well.
This is a great recipe, though for my own taste I added more zest and a bit of salt! Question: Could I use coconut yogurt and still get a good consistency?
Hi Em, I’m glad you liked it! I don’t have any experience with coconut yogurt, so I can’t say confidently how it would impact the recipe — sorry!
Damn…this looks outstanding!!!
Mmmmm…. Delicious! My husband absolutely loved it!