This Key Lime Pie contains 3 simple ingredients. Sweetened condensed milk, greek yogurt and lime juice. It is baked inside a homemade graham cracker crust, topped with fresh whipping cream and garnished with lime zest. It’s not overly citrusy. Just perfectly sweet, tangy and buttery. Great for any pie festivity.
This post contains affiliate links and I may receive a commission on your purchase. Thank you for shopping through my links.
Why you will love this recipe
- The custard is made with 3 simple ingredients
- No egg yolks (which means no need to cook the custard)
- Extra creamy and not overly citrusy
- Homemade graham cracker crust
- Homemade whipped cream topping
- As easy as eating pie to make
- Can be made gluten free and or dairy free
About this recipe
Key Lime Pie is a classic American dessert. It’s really easy to assemble too. Make the crust, mix the custard, pour the custard into the crust, bake and chill. That’s it. The hardest part is allowing the pie to set because it will be calling your name all night from the refrigerator while you sleep. I promise the wait will be worth it. That first bite will be extra creamy, tangy and oh so buttery and smooth. It’s the perfect pie for any dessert occasion. Especially during the summertime. I like pulling this recipe out for holidays like Memorial Day, Mothers Day, Fathers Day, the 4th of July & Labor Day before the summer ends. Then I bring it back around during Thanksgiving time. It’s always a hit! It has tuned some key lime pie haters into key lime pie lovers.
How to make the key lime pie
First: Make the crust. Start by preheating the oven to 350 F. Then add the graham cracker sheets to a food processor and pulse until corse. Add in the melted butter and sea salt, mix until combined. Pour the crumbs into a 9 inch pie pan. With the bottom of a measuring cup push the crumbs up the sides of the pan and the bottom. Then bake the crust for 6 minutes till aromatic and lightly browned. Remove the crust from the oven and let it cool while preparing the custard.
Second: Make the custard. To a large bowl combine sweetened condensed milk, greek yogurt and the juice of 11 limes together until smooth. I like using a hand mixer. Pour the custard into the semi cooled, homemade graham cracker crust and bake in the 350 F oven for 10-12 minutes, or until the custard is set to the touch. Remove the pie from the oven and allow it to cool for a good hour on the counter. Then press a piece of plastic wrap onto the custard top and place the pie in the refrigerator for at least 4 hours but best if it sets overnight.
Third: Once the pie has set, whip up some homemade whipping cream by combining cream and powdered sugar or pure maple syrup together with a hand mixer to stiff peaks. Spread it onto the top of the pie nicely and garnish with some fresh lime zest. Cut and serve! The wait is over and it’s time for a bite.
Recipe variations
If lime isn’t your thing this pie can easily be made with freshly squeezed lemon juice, orange juice or grapefruit. Just replace the lime juice with 3/4 cup of any citrus juice you would like. Then garnish the top of the pie with the zest of the fruit you chose.
To make this pie gluten free replace the graham crackers with gluten free graham crackers. My favorite gluten free graham cracker alternative is the Fair and Square Brand. Tap this link to purchase!
For a dairy free key lime pie: replace the sweetened condensed milk with sweetened condensed coconut milk. Sub the greek yogurt with coconut milk yogurt. I like Cocojune. Sub the heavy cream for the topping with full fat coconut cream. Refer to the recipe card notes for instructions on how to make it.
Simple & Delicious Key Lime Pie
Equipment
- 1 zester
Ingredients
Graham Cracker Crust
- 11 annies organic graham cracker sheets or gluten free graham crackers sheets
- 6 tablespoons salted butter melted or coconut oil
- pinch of sea salt
Key Lime Custard
- 2 14 oz cans organic sweetened condensed milk or coconut sweetened condensed milk
- ½ cup plain greek yogurt or plain dairy free yogurt
- 11 limes juiced about 3/4 cup
Topping:
- 1 cup organic heavy whipping cream or Savoy coconut cream (refer to notes for instructions)
- ⅛ cup organic powdered sugar or 1 tablespoon pure maple syrup
- 2 limes, zested to top (optional)
Instructions
Graham Cracker Crust
- Preheat the oven to 350 degrees F.
- To a food processor add the graham cracker sheets and pulse until smooth. Add in the melted butter and pinch of sea salt. Pulse until combined.
- Transfer the crust mixer into the pie pan. Using the bottom of a measuring cup press the curst into the bottom of the pan and up the sides evenly.
- Bake the crust for 6 minutes until toasty and aromatic. Place on the counter to cool while preparing the custard.
Key Lime Custard
- To a large mixing bowl add the sweetened condensed milk, greek yogurt and lime juice.
- With a hand mixer whip the custard on medium speed until smooth.
- Pour the custard into the par baked pie crust and bake for another 10-12 minutes at 350 F. Or until the custard is set to the touch.
- let the pie cool for an hour at room temperature. Then press a piece of plastic wrap onto the top of the custard and place the pie in the refrigerator to chill for a few more hours or overnight.
Topping:
- To a large bowl add the heavy whipping cream and sweetener of choice. With a hand mixer beat to firm peaks.
- Remover the pie from the fridge, peel off the plastic wrap and top with the whipping cream. Spread to the edges of the pie, leaving an inch boarder. Sprinkle with lime zest.
- Serve and enjoy!
- Store leftovers in the refrigerator uncovered for up to 3 days.
Notes
Other posts
Tomato Soup & Sourdough Grilled Cheese
I wanted to take a moment to express how much I appreciated reading this article!
You’ve shared such valuable and timely information, especially
for those of us who are dedicated about taking care of
our health. It’s always refreshing to find content that not only teaches but also inspires
healthier habits in such an clear way. I’m definitely coming
back to this and will be referencing your article on my own blog about diets and healthy eating.
Keep up the great work – your content is making a real difference
Oh my goodness, your words made me emotional. Thank you so much for appreciating the time and effort I put into my recipes and my posts to help you and others enjoy eating all the things you love but with healthier ingredient choices. I can’t even put into words how much your comment means to me. I can’t wait for you to try other recipes.