Best Key Lime Pie
I call this pie my offering to spring when I make it each year. It’s flavor is so bright and fresh and everything it should be. I figure if I offer it as a sweet welcome to spring then maybe the snow will stay away. Yeah, it doesn’t usually work, but at least I get to enjoy a wonderful pie. Also, it is ridiculously easy to make. Like, Libby’s Pumpkin Pie recipe-on-the-can easy.
It consists of four ingredients! (Not including the crust and whipped cream) Thats it! Four! The hardest part is squeezing/juicing a bunch of tiny key limes. But, it is oh so worth it. You’ll start with making the graham cracker crust, baking it and cooling it. However, if you want to use a store bought graham cracker crust, go for it! (I do sometimes!) Then you change the oven temperature to 350 degrees for the pie and you are ready to work on the pie filling.
With the pie filling I usually zest my tablespoon of lime peel before I start squeezing so that I don’t waste any limes. After gathering your zest you will want to juice you limes. The 3/4 cup you need for this recipe is usually 15-20 key limes. Your store isn’t carrying key limes right now? No problem! You can also use regular limes for this recipe as well. You will need about 10-12 limes if they are regular. However, I do recommend key lime pies whenever they are available, they have such a wonderful flavor for this tart pie.
Then you mix together the sweetened condensed milk, lime juice, lime zest, and greek yogurt all together in a bowl then pour it into the cooled pie crust. You bake it at 350 degrees for 5-8 minutes until little tiny bubbles start forming at the surface of the pie. You don’t want to try and brown this pie. Next you chill it in the fridge for a few hours (or overnight like I usually do) until it is completely chilled. This pie is meant to be eaten cold.
I like to garnish mine with whipped cream, more lime zest, and a lime slice or two. Just because pretty desserts are the yummiest, I swear! Then you are off to impress with a deceptively simple pie. This key lime pie recipe is really light and refreshing and has just the perfect amount of tart. Did I mention creamy? ‘Cause its crazy creamy too.
Best Key Lime Pie
If the container of greek yogurt you get comes in a different size, just do 1/2 cup.
- Prep Time: 15m
- Yield: 1 9" pie
- Category: Dessert
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs- about 12 full cracker sheets
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
Key Lime Pie Filling
- 1 prepared graham cracker crust (9") (cooled if made from scratch)
- 2 cans sweetened condensed milk (14 oz)
- 1 container plain, nonfat greek yogurt (5.3 oz)
- 3/4 cup key lime juice
- 1 tablespoon grated key lime zest
- 1-2 extra limes if desired for garnish
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Preheat Oven to 375F
- Mix graham cracker crumbs, sugar, and butter in a bowl or food processor until combined. Press the crumb mixture into an 8' pie pan.
- Bake for 7 minutes and then cool for at least 30 minutes before adding filling.
Key Lime Pie Filling
- Preheat oven to 350 degrees fahrenheit
- In a medium bowl combine sweetened condensed milk, plain greek yogurt, lime juice, and lime zest. Mix well then pour it into your prepared and cooled graham cracker crust.
- Bake in preheated oven for 5-8 minutes until you see tiny bubbles start to form on the surface. Do not try to brown this pie! Chill completely and decorate with whipped cream topping and lime slices or lime zest if desired.
Whipped Cream Topping
- Beat heavy whipping cream until it starts to thicken. Then gradually add the powdered sugar and vanilla extract. Whip together until stiff peaks form.
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