Key Lime Pie
This post may contain affiliate links. Read my full disclosure policy.
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’ve been making this Key lime pie for years, and it’s one of my favorite desserts to serve when the weather warms up. Inspired by the classic pie made famous in the Florida Keys, it has a buttery graham cracker crust and a cool, creamy filling that’s the perfect balance of sweet and tart. Best of all, it’s easy to make with just a handful of ingredients—you can use regular limes from the grocery store, and Greek yogurt stands in for the usual egg yolks (trust me, it works). I’ve served this pie everywhere from summer barbecues to holiday dinners, and it’s always a crowd-pleaser.
“The best key lime pie I’ve ever had!! Tart, sweet, fresh but rich.”
Do You Really Need Key Limes?
Despite the name, you don’t need Key limes to make an outstanding Key lime pie. Over the years, I’ve made this pie with bottled Key lime juice (such as Nellie & Joe’s), fresh Key limes, and regular limes (also called Persian limes), and I actually prefer regular limes. They’re easy to find year-round and have a bright, fresh flavor that makes an exceptional pie. If you have access to fresh Key limes, though, they’re delicious too, lending the pie a slightly more floral, aromatic flavor.
What You’ll Need To Make Key Lime Pie
For the crust, you’ll need finely crushed graham cracker crumbs, light brown sugar, and melted butter. For the filling, you’ll need sweetened condensed milk, Greek yogurt, fresh lime juice and lime zest. For the topping, you’ll need heavy cream and confectioners’ sugar.
You’ll notice this recipe doesn’t call for egg yolks, like many traditional Key lime pie recipes. After testing it both ways, I found they simply weren’t necessary. The pie sets beautifully because the lime juice’s acidity reacts with the proteins in the yogurt and sweetened condensed milk, thickening the filling as it bakes (the same basic reaction that turns milk into cheese). And from a taste standpoint, I actually prefer the cleaner, brighter lime flavor that comes from leaving the yolks out. As a bonus, there’s no separating eggs, making the recipe even easier to prepare.
“Outstanding! Sets up beautifully and has the most perfect lime flavor.”
Step-by-Step Instructions
Step 1: Mix the crust. Combine the graham cracker crumbs, brown sugar, and melted butter, stirring first with a fork, then finishing with your hands until the mixture looks like damp sand and holds together when you squeeze a bit in your palm.
Step 2: Press the crust into the pan. Work the crumbs up the sides of the pan first, then press the bottom—it’s easier this way. Press firmly; a loosely packed crust tends to crumble when you slice the pie later.
Step 3: Blind bake. Bake just until the edges turn a shade darker and it smells toasty. This short bake deepens the flavor of the crust and keeps the crust from turning soggy once the filling goes in, but it doesn’t need to brown deeply.
Step 4: Zest, then juice. Zest every lime you plan to juice before you cut into them—it’s nearly impossible to zest a lime once it’s been squeezed. A rasp grater makes this fast; a reamer or your hands work fine for juicing.
Step 5: Whisk the filling. Whisk the condensed milk, yogurt, zest, and juice together until completely smooth. The mixture will look thick, almost like a pudding.
Step 6: Bake and chill. Pour the filling into the warm crust and bake until the center looks just set. Let it cool for a bit on the counter, then pop it in the fridge for at least 3 hours to set completely. It’ll firm up further as it cools and chills.
Step 7: Whip the cream. Beat the heavy cream until it just starts to hold soft peaks, then add the confectioners’ sugar and continue beating until it’s thick enough to hold its shape when you lift the whisk. Don’t take it too far past this point—overwhipped cream turns grainy and starts to look more like butter than a topping.
Pro Tip: A hand whisk works fine here too if you don’t feel like pulling out the mixer—it just takes a bit more elbow grease.
Step 8: Top and serve. Top with the whipped cream shortly before serving rather than hours ahead, since cream loses its shape sitting on a cold pie for too long. A knife wiped clean between cuts will give you the neatest slices.
Key Lime Pie Video Tutorial
More Cool, Creamy Pie Recipes You’ll Love
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This pie was amazing. It is way better than any restaurant key lime pie I ever had. Its a keeper!
Made exactly as directed and got raves for Easter dinner. Thank you!
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, Glad you liked it! I haven’t made this into minis, so I can’t say from experience, but another 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!
You could also try making stabilized whipped cream, which is what I do for every pie or cake that I top with whipped cream. It’s easy, amazing and never gets runny. Just Google a recipe for it… Uses unflavored gelatin to keep it from oozing. Hope this helps! I love this recipe and I made it multiple times with a gluten free crust.
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.