This Key Lime Pie is a magnificent, refreshing velvety smooth dessert that’s easy to make and will wow your guests.
This pie is best made with homemade whipped cream one you try it, you’ll never go back!
Homemade Key Lime Pie
There’s no dessert more iconic than pie. The varieties are endless! From coconut cream to Rhubarb and Strawberry, you really can’t go wrong! I don’t know about you, but I think summer just screams citrus, so you know I had to bring a homemade key lime pie to the table!
Why This Recipe Works
- Using fresh lime juice as well as zest gives the filling a deep lime taste.
- Condensed milk and Greek yogurt give the pie a silky smooth consistency.
- Egg yolks add a beautiful richness and help firm the key lime pie.
- The buttery graham cracker crust adds a crunch to bring the whole thing together.
My Best Key Lime Pie Recipe
I worked on developing this recipe for months. After experimenting with a multitude of changes with different ingredients, I finally achieved the perfect, rich, smooth, and refreshing Key Lime Pie. For me, it’s pure perfection and anyone I’ve served it to has just raved about it! This recipe is now my go-to key lime pie recipe.
What Limes For Key Lime Pie
Key Limes are the traditional limes to use, but you can use regular limes in place of key limes if you have trouble finding them. They work just as well.
When using key limes, choose ones with a more yellow skin as their juice will be sweeter.
The main difference between a key lime and a regular lime is that key limes are thin-skinned and have a more floral flavor. For zest, I always go with regular limes as the thicker skin is easier to zest.
Whatever lime you use, be sure to use fresh lime juice. The bottled stuff just doesn’t compare!
Graham Cracker Alternatives
When it comes to a perfect key lime pie, a cookie crust is essential. The buttery crunch balances the creamy consistency perfectly.
If graham crackers are not available in your part of the world, digestive biscuits work for the UK, Europe, and in Australia, Marie biscuits are a good choice.
Look for a crisp firm cookie that easily snaps when broken.
Topping The Pie
Typically key lime pie is topped either with whipped cream or meringue. For this recipe, I use whipped cream. My recipe makes whipped cream that holds its shape. This is great because you can pipe it on, stick it in the fridge and it won’t fall flat! Just don’t leave it out in the heat in the summertime for too long.
How To Make Keylime Pie
- Prepare the crust and press it into the pan.
- Whisk together egg yolks and lime zest then add lime juice, condensed milk, and yogurt. Beat together and set aside to thicken.
- Pour the filling into crust and bake. Let cool and chill.
- Top the chilled pie with whipped cream and serve.
Step By Step Instructions
Start by zesting and juicing your limes.
To make things a lot easier, use an electric juicer to juice your limes! Whatever method you use, be sure to zest them first!
Mix crumbs and sugar in a medium bowl. Add butter; stir until well blended.
Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form an even crust.
Bake 15 minutes or until lightly browned (While the crust bakes, start the filling). Transfer pan to wire rack and cool for 20 minutes.
In a medium bowl whisk together egg yolks and lime zest. then add lime juice, condensed milk, and yogurt. Beat together and set aside to thicken (it should be ready when the crust is cooled to room temp).
Pour lime filling into crust and bake 15 to 17 minutes (the center will be set, but still jiggles when shaken).
Return pie to wire rack to cool then refrigerate until well chilled (at least 3 hours).
Pipe on whipped cream.
Garnish with lime slices and lime zest.
Return the the fridge until ready to serve.
Erren’s top Tips
- If you’re in a hurry, you can use a store-bought crust. No Judgment here!
- Zest your limes before juicing.
- To speed things up, use an electric juicer to juice your limes!
- Use full-fat yogurt. Low-fat and fat-free yogurt will liquefy when heated and your filling may not set.
Store in the fridge covered with plastic wrap or aluminum foil. It will keep in the fridge for up to 5 days
yes, wrap it in 2-3 layers of plastic wrap and freeze for up to 3 months.
I recommend freezing without the whipped cream or garnish.
Did you make this?
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Let’s Make
Glorious Key Lime Pie
Ingredients
Pie Filling
- 2 tablespoons lime zest grated
- ½ cup lime juice 3 to 4 limes
- 4 egg yolks large
- 14 oz sweetened condensed milk 1 can
- ¼ cup greek yogurt full fat
Graham Cracker Crust
- 1¼ cups graham crackers 10-12 crackers
- 2 tablespoons granulated sugar
- 5 tablespoons butter melted
Whipped Cream Topping
- 1¼ cup heavy whipping cream
- 6 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 tablespoon skimmed milk powder
Garnish
- Lime slices and zest opional
Instructions
- Preheat oven to 325 degrees.
For the Crust
- Mix crumbs and sugar in a medium bowl. Add butter; stir with until well blended.
- Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust.
- Bake 15 minutes or until lightly browned (While the crust bakes, start the filling). Transfer pan to wire rack and cool for 20 minutes.
For the Filling
- In a medium bowl whisk together egg yolks and lime zest. then add lime juice, condensed milk, and yogurt. Beat together and set aside to thicken (it should be ready when the crust is cooled to room temp).
- Pour lime filling into crust and bake 15 to 17 minutes (the center will be set, but still jiggles when shaked).
- Return pie to wire rack to cool then refrigerate until well chilled (at least 3 hours).
For the Whipped Cream
- To make the cream, add all of the remaining ingredients into a food processor or mixer. Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
Decorating
- Pipe or spread the cream onto the chilled pie before serving and decorate with lime slices.
Tips + Notes
- Zest limes before juicing. It will make it much easier.
- Be sure to use fresh lime juice. The bottled stuff just doesn’t compare!
- Use full-fat yogurt. Low-fat and fat-free yogurt will liquefy when heated and your filling may not set.
Nutrition Information:
Patti says
I loved this recipe! I am from Florida and have had many key lime pies in my time! This is the most authentic tasting pie I have ever made at home! Thank you!
Erren Hart says
That’s high praise, Patti! 🙂 Thanks so much!