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’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
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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!!