Easy Key Lime Pie

This easy key lime pie is a simple summer dessert with a graham cracker crust and creamy filling made with sweetened condensed milk, Greek yogurt, key lime juice and lime zest!

If you love chilled pie recipes try this homemade Oreo peanut butter pie, lemon icebox pie or no-bake cheesecake.

Best Key Lime Pie Recipe

This key lime pie is SO easy to make and has an amazing tart, sweet and creamy taste. It only requires 5 simple ingredients and pairs perfectly my homemade graham cracker crust. 

The filling is super creamy and delicious, plus it has the perfect amount of sweet and tart taste. The key to getting such great flavor is to use key limes instead of regular limes. They are smaller than regular limes and pack a sweeter punch.

Recipe Ingredients

This recipe only requires 5 simple ingredients and turns out so delicious! I like to make my own crust, however feel free to use store-bought to make it even more simple.

• 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: Sour cream or cream cheese, any of these add stability to the filling.
• Key lime juice: If the thought of squeezing limes makes you run, buy the juice!
• Lime zest: If you purchased the key lime juice, regular lime zest works.
• Garnish: For topping, we love add fresh lime zest, a lime slice and some dollops of whipped cream. Yum!

How to Make Key Lime Pie

This recipe comes together so easily! Just follow the simple steps below to get started.

1. Filling. Whisk together condensed milk, yogurt or sour cream, lime juice and zest in a medium bowl. Taste and add more zest if you prefer more tart flavor.
2. Bake. 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.
3. Chill. 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.
• To make things easier buy Key lime juice.
• For a softer/tarter filling, use sour cream. For a creamier/firmer filling, use cream cheese.
• Taste the 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.
• For a holiday twist, use a gingersnap crust. Or use a pretzel pie crust for a sweet and salty flavor.
• Let the pie cool completely before placing it in the fridge to chill.

Storing + Freezing

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.

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