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.
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– Homemade or storebought.
- Sweetened Condensed Milk– This is a classic ingredient in Key Lime Pie, giving it the texture and sweetness you’re looking for.
- Key Lime Juice– You can also use regular limes, if you can’t find key lime juice. Fresh tastes much better than bottled.
- Plain Greek Yogurt– Greek yogurt cuts the sweetness and adds a luscious creaminess to this pie.
- Lime Zest– Lime zest really adds to the delicious citrus flavor of the pie.
How To Make Key Lime Pie:
- Make the filling. Pour the sweetened condensed milk, lime juice, lime zest, and greek yogurt into a medium bowl. Whisk to combine.
- Grab your crust. Pour the key lime pie mixture into a homemade or store bought graham cracker crust.
- 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.
- Chill. Transfer the pie to a cooling rack. Once cool, move to the refrigerator to chill thoroughly before serving.
- Serve. Top with whipped cream and fresh lime slices if desired. Dig in!!
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.
Looking for More Refreshing Dessert Recipes?
- Fruit Pizza with Oatmeal Cookie Crust
- Homemade Orange Creamsicle Ice Cream
- Healthier Lemon Bundt Cake
- Watermelon Pizza
- Graham Cracker Crust
Key Lime Pie Recipe
- 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 recipe link below
- 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!
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
I’m still in the “convincing stage” with my brother to eat oatmeal. He is an egg and sausage kind of boy every morning. Which isn’t a bad thing…but I want him to realize how great oats are! Maybe this will do the trick 🙂
I haven’t ever made oatmeal with milk instead of water. I am going to try that. My kids like the “apple pie” oatmeal with dried apple pieces and cinnamon or the “strawberry shortcake” oatmeal with pieces of frozen strawberries and bannana stirred in. I am going to try this “key lime pie” oatmeal in the morning. I like the idea of adding vanilla and lime juice.
This sounds wonderful. My boys like oatmeal, but can be picky about it. I think they will love this! Thank you.
I love it, thanks Amy! 🙂
What a great idea! I’ll be trying this soon. Recently on vacation I was at a nice restaurant for breakfast and ordered creme brulee oatmeal! It was fabulous. It was oatmeal topped with bananas, blueberries, and the signature creme brulee burnt sugar topping.
Your pie looks pretty good. I`ll try to make it for my son. He is overweight but he still likes pastries and pies.
Mary: Really Mary? We make it with milk a lot! Hope you like it!
Jen Mmmmm. That does sound good! Restaurants are the best inspiration.
This does sound like dessert Amy. You always give me good ideas!
I tried this a few days ago and loved it! Thanks for the great recipe. Now, I just have to convince my DH and DS that they’ll love it too 🙂
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