Foolproof Key Lime Pie Recipe

A slice of pie on a plate with a bite removed, whipped cream on the top, and green zest sprinkled around the scene.

5 from 2 votes

Foolproof Key Lime Pie Recipe

This is the best Key Lime Pie Recipe you’ll ever make! Why, you ask? It starts with a buttery, crispy 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 or accidental lumps. Bake it for exactly 15 minutes for the dreamiest dessert just begging for whipped cream!

Prep Time25

Cook Time15

Total Time40

Course: Dessert

Cuisine: American

Servings: -10

Calories: 313kcal

Author: Misty

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

Tips and Tricks

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.

Storage Instructions: Cover the pie plate with plastic wrap or store leftovers in an airtight container. Store in the fridge for 2-3 days. When storing overnight, I suggest cracking the cover or cutting a few slits in the plastic to prevent condensation from building.

Make Ahead Instructions

You can bake this pie and store in the fridge for up to 1-3 days in advance, but 1 day is ideal. To make it more than one day ahead, make the crust and filling, then store them separately. The filling will hold for 2-3 days in the fridge, and the crust will last 1-2 days on the counter. Assemble, bake, and chill as directed 1 day before you want to serve.

Nutrition