This delicious easy to make key lime pie is sweet and tangy and the perfect spring time/ summer time dessert! The key lime pie has a homemade cinnamon graham cracker crust, a luscious sweet tangy filling, and a creamy homemade whipped cream/ greek yogurt mixture on top.
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How to Make Key Lime Pie
Equipment
- 9 or 10 inch pie dish
Ingredients
Pie Filling
- 3/4 cup key lime juice you can also use regular limes
- 21 ounces sweetened condensed milk 1.5 cans
- 5 large egg yolks
- 1 tbsp lime zest
- pinch of salt
Crust
- 1 & 1/2 cup graham cracker crumbs
- 6 tbsps unsalted butter, melted
- 1&1/2 tsp ground cinnamon
- 1/4 cup granulated sugar adjust sweetness to your liking. if you want the crust sweeter, feel free to add 1/3 cup instead.
- pinch of salt
Whipped Cream/ Greek Yogurt Topping
- 1 cup cold organic heavy cream
- 1/3 cup powdered sugar adjust sweetness to your liking
- 5.3 ounces greek yogurt (2% fat) I used 1 container of FAGE Plain Greek Yogurt – 5.3oz
- 2 tbsp lime zest
Instructions
Pie Crust
- Preheat the oven to 350 F.
- In a large ziplock bag, add the graham crackers and using a rolling pin, curse the crackers until fine crumbs.
- In a medium bowl, add the graham cracker crumbs, sugar, cinnamon, pinch of salt, and melted butter. Mix everything together until all the crumbs are even moistened.
- Transfer the crumb mixture into a 9 or 10-inch pie pan. Press the crumbs evenly over the bottom and up the side of the pie pan to form the crust. Bake the crust for about 10 minutes, until lightly golden. Set aside to cool completely while you make the pie filling.
Pie Filling
- In a large bowl, add the egg yolks and whisk for a couple of seconds.
- Now add the sweetened condensed milk, salt and whisk until smooth. Now, add the lime juice, lime zest and whisk very well.
- Pour the filling into the cooled graham cracker crust and gently transfer to the oven on the middle rack. Lower the oven temperature to 340 F. Bake the pie for about 25-27 minutes, or until set around the edge but slightly jiggly in the center. Let the pie cool completely at room temperature and then refrigerate for at least 4-6 hours until it firms up, preferable overnight.
Whipped Cream/ Greek Yogurt Topping
- In a large bowl, beat the heavy cream with powdered sugar until medium stiff peaks form. Gently fold in the greek yogurt. Taste and add additional powdered sugar to your liking.
- Top the firmed key lime pie with the cream. Decorate with the lime zest. Store the pie in the refrigerator until you are ready to serve.
- When ready, slice the pie into wedges and make sure to wipe your knife clean between each slice ( this will help get clean cuts), and serve cold. Enjoy!
Notes
Key Lime Juice: You can add up to 1 cup of lime juice.
Cream Topping: Feel Free to add additional greek yogurt or heavy cream if you want more of the cream topping.
This recipe was adapted from Andrew Zimmern’s World’s Best Key Lime Pie recipe.
Just tried it and it came out so lovely !! Will try it again.
I’ve made this pie twice now for my husband and brought it to my office both times. Everyone LOVES it! Self- proclaimed key lime pie connoisseurs love it. It’s simply the best recipe.
Thank you!! So happy to hear you love the recipe 🙂