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Easy 3-Ingredient Key Lime Pie (No-Fail Recipe)

5 from 1 vote
This Easy Key Lime Pie is made with just three simple ingredients sweetened condensed milk, Greek yogurt, and fresh lime juice and baked in a buttery homemade graham cracker crust. It’s topped with fresh whipped cream and a touch of lime zest for a refreshing finish. Not too tart, not too sweet. Just the perfect balance of creamy, tangy, and smooth. A crowd pleasing dessert for any occasion! That is no fail tested.
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Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 11 annies organic graham cracker sheets or gluten free graham crackers
  • 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)

Equipment

  • 1 9 inch pie pan
  • 1 Food Processor
  • 1 Mixing Bowls
  • 1 Citrus Juicer
  • 1 Citrus Zester
  • 1 Measuring Cup Set and Spoon Set or Food Scale
  • 1 Hand Mixer or Whisk
  • 1 spatula

Method
 

Make the Crust
  1. Preheat the oven to 350 degrees F.
  2. Add graham cracker sheets to a food processor and pulse until coarse crumbs form.
  3. Add in melted butter and a pinch of sea salt. Pulse or stir until well combined.
  4. Pour the mixture into a 9-inch pie pan, then use the bottom of a measuring cup to press the crumbs evenly across the bottom and up the sides of the pan.
  5. Bake the crust for 6 minutes, until aromatic and lightly golden.
  6. Remove from the oven and let cool slightly while you prepare the filling.
Make the Filling (Custard)
  1. In a large mixing bowl, combine 1 can sweetened condensed milk, Greek yogurt and the juice of 11 fresh limes
  2. Mix until completely smooth—I like to use a hand mixer here for ease.
  3. Pour the filling into your partially cooled graham cracker crust.
  4. Bake at 350°F for 10–12 minutes, or until the custard is set to the touch (it should no longer jiggle in the center).
  5. Remove from the oven and let the pie cool on the counter for about 1 hour.
  6. Gently press a piece of plastic wrap directly onto the surface of the pie, then refrigerate for at least 4 hours—overnight is best for a clean slice and full flavor.
Topping:
  1. Make homemade whipped cream by beating heavy cream with a little powdered sugar or pure maple syrup until stiff peaks form.
  2. Spread the whipped cream generously over the chilled pie.
  3. Garnish with fresh lime zest for that vibrant, citrusy finish.
  4. Slice and serve—the wait is finally over, and your perfect bite is ready!
  5. Store leftovers in the refrigerator for up to 7 days. Cover with plastic wrap if you do not have a pie pan lid.

Notes

For a delicious dairy-free alternative to whipped cream, use coconut cream. Here's how:
  1. Chill a can of coconut cream (not coconut milk) in the refrigerator overnight, along with a mixing bowl.
  2. The next day, open the can and scoop only the thick, solidified cream into the chilled bowl—leave any liquid behind.
  3. Add 2 tablespoons of powdered sugar or 1 tablespoon of pure maple syrup, depending on your sweetness preference.
  4. Using a hand mixer, whip the cream to stiff peaks, about 1–2 minutes.
  5. Avoid over-mixing, as the cream can separate.
  6. Use immediately to top your pie or keep chilled for up to 24 hours.