Best Key Lime Pie Recipe

Ingredients

• 1.5 cup graham cracker crumbs (finely crushed, from about 12 whole graham crackers)
• 0.333 cup light brown sugar (packed)
• 4 tbsp unsalted butter (melted)
• 2 oz sweetened condensed milk (14-oz cans)
• 1 cup plain Greek yogurt (2% or whole milk)
• 1 tbsp grated lime zest (for the filling)
• 0.75 cup fresh lime juice (from regular or Key limes)
• 1 cup heavy cream (cold)
• 2 tbsp confectioners' sugar
• 1 tsp grated lime zest (for garnish)
• 9 lime slices (8 to 10 thin slices for garnish)

Steps

1. 1

   Preheat your oven to 375°F (190°C) and set an oven rack in the middle position.

2. 2

   In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir with a fork first, and then use your hands until the mixture is well combined.

3. 3

   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-inch (23 x 4-cm) pie pan. The crust should be about ¼-inch (6-mm) thick. Tip: Work the crumbs up the sides of the pan first, then press the bottom.

4. 4

   Bake the crust for 10 minutes, until just slightly browned and fragrant. Let the crust cool on a wire rack.

5. 5

   Lower the oven temperature to 350°F (180°C).

6. 6

   In a large bowl, whisk together the sweetened condensed milk, yogurt, 1 tablespoon of lime zest, and the lime juice until smooth.

7. 7

   Pour the thick filling mixture into the warm graham cracker crust.

8. 8

   Bake for 15 minutes, until the filling is almost set; it should still wobble slightly in the center.

9. 9

   Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly for at least 3 hours.

10. 10

    In the bowl of an electric mixer, beat the cold heavy cream until soft peaks form.

11. 11

    Add the confectioners’ sugar and continue to beat until medium peaks form.

12. 12

    Top the chilled pie with the whipped cream, then decorate with the remaining 1 teaspoon of lime zest and the lime slices.

13. 13

    Store the pie in the refrigerator until ready to serve. Slice into wedges, wiping your knife clean between slices, and serve cold.

Notes

You don't need Key limes to make an outstanding pie; regular Persian limes work perfectly and have a bright, fresh flavor. The acidity of the lime juice reacts with the proteins in the yogurt and condensed milk to thicken the filling, so egg yolks are not required. Press the crust firmly to prevent crumbling when slicing.

Nutrition per serving

• dessert
• pie
• key lime
• baked
• summer
• fruit dessert
• vegetarian