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Key Lime Pie
Tangy, creamy key lime filling in a buttery graham cracker crust — topped with fresh whipped cream and lime zest.
Ingredients
Crust
- 1½ C crushed graham cracker crumbs
- ⅓ C brown sugar
- 4 T butter, melted
Filling
- 28 oz sweetened condensed milk
- 1 C plain Greek yogurt
- 1 T grated lime zest
- ¾ C fresh lime juice (6–8 limes)
Topping
- 1 C cold heavy cream
- 2 T confectioners' sugar
- 1 t grated lime zest
- Thin lime slices
Instructions
- 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, then your hands until well combined.
- Press the crumbs firmly into the bottom and up the sides of a 9 x 1½-in (23 x 4-cm) pie pan.
- Bake for 5 minutes, then let the crust cool on a wire rack.
- Lower the oven temperature to 350°F (180°C).
- In a bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm crust.
- Bake for 10–15 minutes, until the filling is almost set — it should wobble a bit. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- In a chilled mixing bowl, 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 and decorate with lime slices. Keep refrigerated.
- Best part — enjoy!
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