Key Lime Pie

One of the most popular recipes from my first cookbook, this easy Key lime pie recipe has been a reader favorite for years. It has a buttery graham cracker crust and a cool, creamy filling with just the right balance of sweet and tart.

My version is a little different from the classic: I use Greek yogurt instead of egg yolks for the filling. I’ve tested it both ways, and I actually prefer it with yogurt—it sets beautifully and gives the pie a clean, bright lime flavor. And there’s no need to hunt down Key limes; regular grocery-store limes work beautifully here.

Do yOU Really Need Key Limes?

Despite the name, you don’t need Key limes to make a great Key lime pie. I’ve tested this recipe with fresh Key limes, bottled Key lime juice (such as Nellie & Joe’s), and regular Persian limes from the grocery store, and I actually prefer the regular limes. They’re juicier, easier to work with, and give the pie plenty of bright, tart lime flavor. If you do use Key limes, keep in mind that they’re much smaller, so you’ll need quite a few to get enough juice.

What You’ll Need To Make Key Lime Pie

• Graham cracker crumbs, brown sugar & butter: Form the crisp, buttery crust. Brown sugar adds a little caramel flavor and helps the crust hold together.
• Sweetened condensed milk: Provides the sweetness and creamy base for the filling. Be sure you’re using sweetened condensed milk, not evaporated milk.
• Greek yogurt: Gives the filling body and richness without egg yolks. I’ve tested the pie both ways and prefer the cleaner, brighter lime flavor of the yogurt version.
• Fresh lime juice & zest: Provide the pie’s signature tart, citrusy flavor. Regular Persian limes work beautifully, so there’s no need to track down Key limes.
• Heavy cream & confectioners’ sugar: Whip together for the soft, creamy topping that balances the tart filling.
• Jump to the printable recipe for precise measurements

Note: Most traditional Key lime pie recipes call for egg yolks, but after testing the filling both ways, I found they simply weren’t necessary. The lime juice reacts with the proteins in the yogurt and sweetened condensed milk, helping the filling thicken and set as it bakes. I also prefer the cleaner, brighter lime flavor without the yolks. As a bonus, there are no eggs to separate, making the recipe even easier.

How To Make Key Lime Pie

Make the crust: Combine the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles damp sand and holds together when squeezed. Press the crumbs firmly up the sides of the pan first, then over the bottom—this makes it easier to get an even, compact crust that won’t crumble when sliced. Bake just until the edges darken slightly and the crust smells toasty. This brief bake deepens the flavor and helps keep the crust from getting soggy once the filling goes in.

Make and bake the filling: Whisk the sweetened condensed milk, Greek yogurt, lime zest, and lime juice until smooth, then pour the filling into the warm crust. Bake until the filling is just set—it should be firm around the edges with a slight wobble in the center. Let the pie cool, then refrigerate until thoroughly chilled.

Top the pie: hortly before serving, whip the heavy cream and confectioners’ sugar until it holds its shape, then spoon or pipe it over the chilled pie. Garnish with lime zest and slices, if you like. Return the pie to the refrigerator until you’re ready to slice it.