Easy Key Lime Pie
This easy Key lime pie is creamy and cool, with the perfect balance of tart and sweet. It's a classic, refreshing dessert and simple to make!
Prep: 20 minutes
Cook: 20 minutes
Total: 3 hours 40 minutes
Servings: 10 -12 servings
Ingredients
For the Crust
- 1 ½ cups finely ground graham cracker crumbs about 1 sleeve
- ¼ cup grated unsweetened coconut or additional graham cracker crumbs
- 3 tablespoons light or dark brown sugar
- ½ cup unsalted butter melted
For the Filling
- 1 14-ounce can sweetened condensed milk
- 1 cup 2% or full-fat plain Greek yogurt
- 3 large egg yolks save the whites for Egg White Frittata
- ¾ cup freshly squeezed lime juice preferably key lime, but regular lime will work—about 6 regular or 8-10 key limes
- ½ tablespoon finely grated lime zest preferably key lime, but regular lime will work—about 2 regular limes or 3 to 4 key limes
- ⅛ teaspoon kosher salt
- Whipped cream for serving
- Thinly sliced lime or key lime wedges optional for serving
Instructions
- Place a rack in the center of your oven and preheat to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, coconut, and sugar. Pour in the butter and stir until you have a mixture the texture of wet sand. Transfer to a 9-inch pie plate (I prefer regular, but you can get away with deep dish) and press the mixture into the bottoms and up the sides of the plate. You don’t need to press too hard, or the crust will become tough. Bake for 8 to 10 minutes or until set and golden brown. Cool on a wire rack to room temperature.
- For the filling, in a large mixing bowl, whisk together the sweetened condensed milk, yogurt, egg yolks, lime zest (I like to zest the lime directly into the bowl), lime juice, and salt until smoothly combined.
- Pour the filling into the cooled crust. Bake for 10 to 15 minutes, until the filling is just set and a bit jiggly in the center. Cool to room temperature on a wire rack, then cover with plastic wrap and chill for at least 3 hours and up to overnight.
- Serve with whipped cream—you can decorate the whole pie with whipped cream and thinly sliced lime wedges, or allow guests to add their own.
Notes
- TO STORE: Refrigerate Key lime pie covered in the pie plate or in an airtight container for 2 to 3 days.
- TO FREEZE: Cover the pie with a tight layer of plastic wrap and freeze for up to 3 months. Let it thaw in the refrigerator before serving, then add the whipped cream.
Nutrition
Serving: 1(of 10)Calories: 324kcalCarbohydrates: 38gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 97mgPotassium: 244mgFiber: 1gSugar: 29gVitamin A: 478IUVitamin C: 7mgCalcium: 161mgIron: 1mg
