This sweet and tangy Key Lime Pie has a graham cracker crust and a smooth and creamy filling made with key lime juice, sweetened condensed milk, and protein-rich Greek yogurt. It’s a deliciously refreshing, not-too-sweet pie with a light and airy texture that just melts in your mouth.

Why this is the BEST Key Lime Pie Recipe. Ever.

I am a total sucker for citrus desserts. Especially during the warmer months, it’s such a deliciously light and refreshing way to finish the meal. Every key lime pie recipe I’ve tried over the years never quite hit the mark for me. They were either cloyingly sweet, or overly tangy.

This Key Lime Pie recipe is none of those things. It’s not too sweet, not too tart, and the addition of greek yogurt gives it a light and creamy texture that is almost impossible to stop eating. Plus- it only calls for a handful of ingredients and couldn’t be easier to make. So whether you are feeding guests or simply need a midweek pick me up… this Key Lime Pie is always the answer. Let’s get baking!

Ingredients you’ll need for this Key Lime Pie:

  • Graham Cracker Crust
  • Sweetened Condensed Milk
  • Key Lime Juice
  • Plain Greek Yogurt
  • Lime Zest
Ingredients for key lime pie.

How To Make Key Lime Pie:

  1. Make the filling. Pour the sweetened condensed milk, lime juice, lime zest, and greek yogurt into a medium bowl. Whisk to combine.
  2. Grab your crust. Pour the key lime pie mixture into a homemade or store bought graham cracker crust.
  3. Bake. Bake the pie in a 350 degree oven for 8-10 minutes. Just long enough to see tiny pinhole bubbles burst on the surface and the pie begins to set.
  4. Chill. Transfer the pie to a cooling rack. Once cool, move to the refrigerator to chill thoroughly before serving.
  5. Serve. Top with whipped cream and fresh lime slices if desired. Dig in!!
Process shots for how to make key lime pie.

Tips & Suggestions

Why is my pie crust soggy?

Make sure that you pre-bake your pie crust. This isn’t entirely necessary for a lot of pie recipes that call for a graham cracker crust, it will help prevent a soggy crust when making a pie with a wet filling. Store bought graham cracker crusts are already pre-baked, so you can skip this step.

Can you substitute lime juice for key lime juice?

Absolutely! Key limes are not quite as tart and slightly more aromatic than regular limes, but I’ve used both and it’s delicious either way. Fresh lime juice is a much better alternative than bottled key lime juice.

How long does key lime pie last in the refrigerator?

Your key lime pie will stay good for up to 5 days when well-covered. You can also freeze it for up to 3 months. Freeze individual slices for a quick treat, or freeze whole pies when you need a last minute dessert.

More serving and substitution ideas:

  • Make a Lemon Pie by using lemon juice and zest instead of lime.
  • Make individual parfaits by pouring the filling (baking isn’t necessary) into dishes and topping with crushed graham crackers.
  • Sour cream can be used in place of greek yogurt.
  • Use a large piping bag to add decorative whipped cream swirls to your pie for a fun presentation.
Key lime pie with a graham cracker crust topped with fresh limes and whipped cream.
An overhead shot of key lime pie in a glass pie plate with a slice removed.

Looking for More Refreshing Dessert Recipes?

Key Lime Pie Recipe

This sweet and tangy Key Lime Pie has a graham cracker crust and a smooth and creamy filling made with key lime juice, sweetened condensed milk, and protein-rich Greek yogurt. It’s a deliciously refreshing, not-too-sweet pie with a light and airy texture that just melts in your mouth.

Prep Time10 minutes

Cook Time5 minutes

Chill Time1 hour

Total Time1 hour 15 minutes

Course: Dessert

Cuisine: American

Servings: 8

Calories: 438kcal

  • 2 14 oz cans sweetened condensed milk 2 cans
  • 3/4 cup key lime juice
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lime zest
  • 1 graham cracker crust
  • Preheat the oven to 350 degrees F

  • Combine condensed milk, key lime juice, Greek yogurt, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.

  • Bake in the preheated oven for 8-10 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.

  • Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream. Slice and enjoy!

Calories: 438kcal | Carbohydrates: 70g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 34mg | Sodium: 231mg | Potassium: 437mg | Fiber: 1g | Sugar: 59g | Vitamin A: 277IU | Vitamin C: 10mg | Calcium: 305mg | Iron: 1mg

Keyword : Key Lime Pie Recipe

www.superhealthykids.com

Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie



Source link

By Josh

A note to our visitors

This website has updated its privacy policy in compliance with changes to European Union data protection law, for all members globally. We’ve also updated our Privacy Policy to give you more information about your rights and responsibilities with respect to your privacy and personal information. Please read this to review the updates about which cookies we use and what information we collect on our site. By continuing to use this site, you are agreeing to our updated privacy policy.