Easy Key Lime Pie

The best key lime pie that is creamy, tangy and refreshing! It’s easy to make with a graham cracker crust, sweet condensed milk, Greek yogurt and key lime juice.

Why This is the Best Key Lime Pie Recipe

• This key lime pie recipe is SO easy to make with only 5 ingredients!
• It has an amazing tart, sweet and creamy taste.
• No egg yolks! Swapping the egg yolks for Greek yogurt makes the filling have a creamy texture instead of custard and gelatin like.
• Key limes add to the sweeter flavor of the pie! They are smaller than regular limes. Don’t worry if you can’t find them, Nellie and Joe’s Key West lime juice works, too!

Ingredient Notes

• Crust: I love my homemade graham cracker crust but store-bought makes it even more simple and works great!
• Sweetened condensed milk: This thickens and sweetens the filling.
• Greek Yogurt: Plain unsweetened whole milk Greek yogurt is my preference.
• Key lime: If the thought of squeezing limes makes you run, buy the juice and use regular lime zest.

How to Make Key Lime Pie

If making homemade crust, crush graham crackers mix with melted butter and sugar then press graham cracker crumbs into pie place. Bake for a few mintues then cool.

Whisk together condensed milk, Greek yogurt, lime juice and zest in a medium bowl. Taste the key lime pie filling and add more zest if you prefer more tart flavor.

Pour mixture into prepared pie crust and bake at 350°F for 6 to 8 minutes, or until pinhole bubbles burst on top of pie. Don’t let the pie brown.

Chill pie before serving and keep stored in fridge. If desired, garnish with whipped cream and lime slices or zest.

Helpful Tips

• Use a citrus press to easily and quickly squeeze the juice out of your fresh limes.
• For a softer/tarter filling, use sour cream. For a creamier/firmer filling, use cream cheese.
• Taste pie filling after you mix it together and add more lime juice or zest if you like a flavor that’s more tart.
• Don’t let the pie brown. Remove it from the oven as soon as you see pinhole bubbles burst on top.

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Variations

• For a holiday twist, use a gingersnap crust. Or use a pretzel pie crust for a sweet and salty flavor.
• Swap the limes for lemon for a brand new flavor.
• Add meringue topping similar to a lemon meringue pie.
• Feeding a crowd? Make these key lime pie bars instead in a 9×13 pan.

Storage

• To store: To store, simply cover with saran wrap or foil and keep in fridge for up to 3 days. Try not to keep the pie out too long when serving, so that it doesn’t go bad. I wouldn’t leave it out at room temperature for longer than an hour.
• To freeze: Wrap with saran wrap or foil, then slide into a zip top freezer bag and place in freezer. Make sure the pie is laying flat in the freezer on an even surface. You can store this dessert in the freezer for about a month or two. To thaw, place in fridge overnight or let set at room temp until filling is no longer frozen.