Perfect Key Lime Pie – Nut Free and Easy

Key lime pie is my husband’s favorite dessert. In fact, it’s one of the few desserts he really likes. But a really good Key Lime Pie can be tricky to find here in landlocked northwest Pennsylvania.

Especially since we had the best key lime pie ever on our honeymoon. It was our first night there. We were exhausted. And we had just finished dinner at this little place at the hotel. We ate on the patio. Us and about three other newlywed couples. That was it. There was no else there. It was kind of suspect. You know how when you walk into an empty restaurant and start to worry if everyone knows something you don’t?

We stayed anyway. Neither of had the energy to find another place to eat on the island and it was good. I can’t tell you what I had for dinner. But it was delicious. And after a long day neither of us was really thinking about dessert.

But the server convinced us to try their world famous Frozen Key Lime Pie. I was immediately skeptical. World famous? A tiny hot restaurant from the Caymans? I’d never heard of it before. And I doubted many other people had either. But it was out honeymoon. So we said, “what the heck?”

That turned out to be a very good decision. That pie was amazing! You wouldn’t think frozen was a quality you’d want in Key Lime Pie, but it worked. The pie was only lightly frozen and so it melted in your mouth as you ate it releasing all it’s creamy lime goodness.

And the crust! It was one-inch thick of graham cracker bliss! (Okay, I might be exaggerating).

Sadly, no other Key Lime Pie has every come close to the deliciousness of that pie. Perhaps because I’m rarely in the Cayman Islands and have never been able to the recreate the magic feeling of the first night of our honeymoon. But I have come up with a pretty good recipe of my own.

Why You’ll Love It:

If you like Key Lime Pie, you’ll love this recipe!

It’s sweet, but not too sweet.

Tart, but not too tart.

And deliciously creamy.

The creamy filling sits atop a generous graham cracker crust. Not an inch-thick, but substantial enough to stand up to the weight of this rich filling. (I hate when the graham cracker crust crumbles as you try to coat the sides of the pan.)

It’s easy to make. Just ten simple ingredients are all you need for the custom, filling, and topping. And the steps are not complicated.

And it tastes like a tropical vacation. I mean what other reason do you need?

How to Make Key Lime Pie:

The Crust:

Preheat oven to 375 °F and set an oven rack in the middle position. Can I be honest? I rarely worry about this. The only time I move my oven rack is if I need to fit in a turkey or get three sets of cookie trays in there. That said, it is a good idea to cook in the center of your oven when possible. I also have brand new ovens that cook nicely. If you know your oven cooks hot or cool or has a particular hot spot, adjust accordingly.

In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Don’t be afraid to use your hands to make sure the mixture is well combined. I usually start with a wooden spoon and then always wind up using my hands. It’s the best way to make sure the butter makes it’s way all the way through the crumbs.

Press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. It helps to do the sides first and then fill in the bottom. This recipe makes a nice thick crust. Don’t be tempted to throw away the extras. Just use it all.

Bake for 10 minutes, until just slightly browned and fragrant. You will be able to smell when this crust is done. Let the crust cool on a wire rack while you make the filling.

The Filling:

Reduce the oven temperature to 350°F.

In a large bowl, whisk together the sweetened condensed milk, Greek yogurt (Yes, Greek yogurt. Trust me.), lime juice, and zest until creamy. The mixture will be thick. Pour into the warm graham cracker crust. 

Bake for 15-17 minutes, until the filling is almost set. It will wobble a little bit when you lift the pan. That’s okay. resist the urge to overtake.

Let cool at room temperature for 30 minutes. Pop it in the fridge to chill thoroughly, about 3 hours, or overnight.

The Topping:

Do you need to add the topping to Key Lime Pie? That’s kind of like asking if you “need” throw pillows on your couch. Or candles in seasonal scents. Or .. . You don’t need any of those things But they make life so much better. So go ahead, and make the topping. You’ll be glad you did.

In the bowl of a stand mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until stiff peaks form. You can do this with a hand mixer and it will be fine. It will just take a little bit longer. And you want to make sure you start with a big bowl so that whipped cream doesn’t fly everywhere. Use a metal bowl if you have one.

Another tip for making whipped cream . . . pop the metal bowl and beaters in the fridge for a few minutes so they are nice and cold when you go to make the whipped cream. It helps the peaks form faster and stay nice and stiff.

Top the pie with the whipped cream. I use a pastry big fitted with a large decorating tip and just make dollops. You can decorate however you desire. Add lime zest and lime slices to make it pretty. 

Store the Key Lime Pie in the refrigerator until serving. Serve cold. It will keep, covered, in the fridge for about 5 days.

Enjoy!

Enjoy Key Lime Pie whenever you need a taste of summer.

This recipe is the perfect addition to picnics and cookouts. Just be sure to take it in a cooler to keep it cold. But it’s also great on a cold, dreary March evening when summer seems so very far away.

Try a theme Island Evening with Jerk chicken or Pork tacos, and Key Lime Pie for dessert.

And don’t be afraid to go a little bit unconventional and stick some candle in your Key Lime Pie. We just celebrated my husband’s birthday with this delicious pie!

Happy Eating!

PS: If you need a Nut Free Dessert in a hurry, try Edward’s Key Lime Pie. You can grab it in the frozen dessert section of your grocery store. It’s not as good as homemade, but it is pretty darn good. And it’s always good to have a go-to nut free option.