This is the best Key Lime Pie Recipe you’ll ever make! Why, you ask? It starts with a buttery homemade graham cracker crust - never soggy or crumbly. Then mix together the creamy filling with just 4 ingredients, including fresh limes, Greek yogurt, and sweetened condensed milk - no cooking eggs, no lumpy texture. Bake it for exactly 15 minutes for the dreamiest dessert just begging for whipped cream!
Even beginners can master the texture and flavor of this make ahead dessert with no baking woes. As one of the most requested desserts by coworkers, friends, and family alike, I promise you will love it!
I rarely get more requests for dessert recipes than this creamy key lime pie recipe. It's an effortless dessert that is practically impossible to mess up for beginners and experts alike.
This recipe is a lightly adapted version we've been making for years, originally inspired by a Once Upon a Chef. We've also turned it into a Lemon Pie with Raspberry Sauce for our fellow lemon lovers!
Skip to:
Why this recipe is the best
- It's so easy to make! No stand mixer required and no complicated baking steps.
- The filling is made with just 4 ingredients, including Greek yogurt which gives it that perfect creamy texture!
- There are no eggs in this recipe, which makes it easier to cook and avoids a lumpy filling caused by accidentally scrambling egg yolks.
- It is absolutely bursting with fresh lime flavor.
- Because it needs to chill, it is a fantastic make ahead dessert option.
Ingredients for lime pie
This recipe only requires 7 ingredients to make, and they are truly simple ones at that. Quantities are in the recipe card below, but here are some tips that will help you have success.
- Graham crackers: I suggest starting with fresh, whole crackers for the best flavor. My favorite is the Kroger brand at my local grocery store. I don't suggest using a store-bought crust because those are too small (and often stale).
- Sugar: Granulated sugar will be used in the crust and whipped cream. Don't skip it in the crust, because it helps it stick together and stay crispy.
- Butter: I always use salted, but unsalted is also fine in this case.
- Sweetened condensed milk: The generic brand is just as good as the Eagle brand. You can not substitute this with evaporated milk; they are very different products.
- Plain Greek yogurt: This is the substitute for traditional eggs. You cannot substitute with vanilla or any other flavor.
- Regular limes: You absolutely must use fresh limes. Do not use bottled juice or it will impact the flavor noticeably.
- Heavy cream: This cannot be substituted with half n half. If you prefer, you can buy whipped cream from the store. However homemade tastes very different and is highly recommended.
Helpful tools for making...
How to make key lime pie with Greek yogurt
Start by preheating the oven to 375°F while you prepare the crust. You will also need a 9 inch deep dish pie pan. It is essential to use a deep dish for this recipe, but you do not need to grease it.
Using a food processor (this one is affordable but great!), pulse the graham crackers into fine crumbs. Add the melted butter, sugar and salt and pulse a few times until evenly combined.
My trick to evenly distributing the crust is to dump ⅔ of the crumbs into the pie plate. Press the crumbs firmly into the sides (I like to use a tamper or flat measuring cup). Then add the remaining crumbs and press very firmly into the bottom of the pan. Bake for 8-10 minutes until it is golden brown, then set aside to cool.
Reduce the heat to 350 degrees Farenheit.
In a large bowl, whisk together the condensed milk, yogurt, lime zest, and lime juice. I highly suggest using a name brand Microplane for the zest and an electric citrus juicer since you'll need a whole ¾ cup of lime juice.
Pour the filling into the slightly warm pie crust and bake for 15 minutes. It should be set and wiggle just slightly when shaken.
After baking, cool the dessert at room temperature for 30 minutes. Then refrigerate it uncovered for at least 3-5 hours or overnight (see storage tips below).
When you are ready to serve, make the whipped cream. Use a hand mixer or a stand mixer in a medium mixing bowl to whip the cream and sugar on medium-high speed until soft peaks form. Serve!
How to tell key lime pie is done
The pie should look set (slightly firm) from the edges to the middle, and only wobble slightly when shaken. We *always* cook this pie for exactly 15 minutes and it turns out great!
Storage instructions and tips
To store leftovers, cover the container tightly with plastic wrap or place them in an airtight container. Store in the fridge for 2-3 days. The crust gets starts to get soggy the longer it is stored, but it still tastes yummy.
The first night you refrigerate I suggest cutting a few slits in the plastic wrap to prevent condensation from building up, or cover the dish with a cracked lid. This cake carrier is a good option.
Variations
- Add a raspberry sauce on top.
- Serve it with fresh blueberries, raspberries, blackberries, or strawberries.
- Sprinkle the top with toasted coconut.
- Add a meringue topping.
- Add macadamia nuts to the crust when pulsing in the food processor.
Simple decorating ideas
For any of these designs, sprinkle the whole thing in a bit of fresh lime zest at the end for a finishing touch!
- Use a 1B tip to pipe swirls around the edge of the pan. Add a few small lime slices on top of or in between each swirl if desired.
- Alternatively use a 1M tip to pipe stars around the border or all across the top, filling in the entirety.
- Pile the whipped cream in the middle of the pie and use the back of a spoon to create dips and slight swirls.
- Place a few thin lime slices in the middle to decorate, then add dollops of whipped cream onto each slice as you serve.
FAQs
There is no need to utilize actual key limes, as those are often more difficult to find and less juicy. You can use regular ones, also called Persian limes.
Traditionally, this is a custard-like filling made with cooked eggs. However, that is harder to make, often lumpy, and (in my opinion) does not taste great. This recipe uses yogurt instead and turns out fabulously!
This dessert is best served within 24 hours of baking. To prepare it more than one day ahead, I suggest making the crust and filling, then storing them separately. The filling will hold for 2-3 days in the fridge, and the crust will last 1-2 days on the counter. Then you can assemble, bake, and chill is as directed 1 day before you want to serve.
Freezing key lime pie is not something that we have tried ourselves, however we have read others have great success with it. If you try it, I suggest leaving the whipped cream off and wrapping it thoroughly in plastic wrap to avoid freezer burn. Thaw it completely before serving and adding fresh whipped cream.
Tips & Tricks
- Choose limes that have a thin, healthy peel and feel juicy. Roll them on a counter under the palm of your hand to loosen up the juices if needed.
- Pour the filling into a slightly warm crust. If the crust is too hot, it will trap steam when you add the filling, making the crust soggy.
- For best results, serve it within 24 hours of baking.
More summer dessert recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Foolproof Key Lime Pie Recipe
Equipment
Ingredients
Crust
- 11-12 sheets of graham crackers or 1.5 cups of graham cracker crumbs
- 3 tablespoon sugar
- ⅛ teaspoon salt
- ½ cup butter melted
Pie Filling
- 2 (14 oz) cans sweetened condensed milk
- 1 cup plain Greek yogurt
- 1.5 tablespoon lime zest
- ¾ cup lime juice freshly squeezed (about 6-7 juicy limes)
Topping
- ¾ cup heavy cream
- 1.5 tablespoon granulated sugar
Instructions
Graham Cracker Crust
- Preheat the oven to 375°F.
- Pulse the graham crackers in a food processor until they are fine crumbs. Add the sugar, salt, and butter and pulse until it resembles damp sand.11-12 sheets of graham crackers, 3 tablespoon sugar, ⅛ teaspoon salt, ½ cup butter
- To form the crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.
- Bake for 8-10 minutes, until golden brown. Set aside to cool. Reduce the heat to 350°F.
Pie Filling
- Combine the condensed milk, yogurt, lime zest, and lime juice in a large bowl (a whisk makes this easy). Pour the filling into the slightly warm pie crust and bake at 350°F for 15 minutes, or until just set.We *always* cook this pie for exactly 15 minutes and it turns out perfectly, no guessing needed.2 (14 oz) cans sweetened condensed milk, 1 cup plain Greek yogurt, 1.5 tablespoon lime zest, ¾ cup lime juice
- Cool pie at room temperature for 30 minutes. Then refrigerate uncovered for at least 3-5 hours or overnight. *See tips for storage in the notes.
Topping
- When ready to serve, whip the heavy cream and sugar with hand beaters or a stand mixer on medium-high until soft peaks form.¾ cup heavy cream, 1.5 tablespoon granulated sugar
- Serve with the pie, or pipe dollops around the edge of the crust. Enjoy!
Notes
- There is no need to use key limes. Regular limes work just as well, are cheaper, and are easier to find. Choose limes that have a thin, healthy peel and feel juicy. Roll them on a counter under the palm of your hand to loosen up the juices if needed.
- Pour the filling into a slightly warm crust. If the crust is too hot, it will trap steam when you add the filling, making the crust soggy.
- For best results, serve it within 24 hours of baking. This will help you avoid a soggy crust.
- Refrigerate the pie overnight with a cracked cover so that condensation doesn’t build up.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Lee says
You literally can’t mess this up. It is the best lime pie flavor and texture I’ve ever had.