Key Lime Pie
Print RecipeIngredients
The Crust
- 2 cups finely crushed graham cracker crumbs from about 12 whole graham crackers
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter melted
The Filling
- Two 14-oz cans sweetened condensed milk
- 1 cup plain 2% Greek yogurt
- 1 tablespoon grated lime zest
- ¾ cup fresh lime juice or pure bottled lime juice
The Topping
- 1 cup cold heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
Instructions
The Crust
- Preheat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Use your hands to make sure the mixture is well combined. Using your fingers, 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. This makes a nice thick crust.
- Bake for 10 minutes, just until just slightly browned and fragrant. Let the crust cool on a wire rack while you make the filling.
The Filling
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, lime juice, and zest. 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
- Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
The Topping
- In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until stiff peaks form.
- Top the pie with the whipped cream. Decorate with the lime zest and lime slices.
- Store the pie in the refrigerator until serving.
- Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
Notes
Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
