Indulge in a colorful, classic dessert with creamy, zesty filling and a graham cracker crust.
When I was a teenager, key lime pie was a dessert that I craved often. Unfortunately, no one else in my family liked it, so it was rarely made for family parties or holidays. Strangely, I never gathered the culinary courage to make it myself! Whenever I saw pie recipes, I was pretty intimidated by the idea of making the crust from scratch. But I’ve found that making the graham cracker crust in key lime pie is as easy as…pie!
There’s something very classic about the appearance and flavors of this colorful pie. It’s got just the right amount of creamy sweetness to match the tang of citrus, and a golden brown graham cracker crust that melts in the mouth. Plus, when fully decorated it almost looks too good to eat!
While the recipe may seem overwhelming because of the time it takes, fear not, the steps are straightforward and easy to follow. You’ll need some patience as you wait for each element to cool, so make sure you allot enough time to prepare it.
Is Key Lime Pie Healthy?
This is a sugary, high-fat dessert and should be enjoyed sparingly for special occasions. If you’d like to use alternative sweeteners to cut back on sugar, try powdered and regular stevia. For a dairy-free option, try replacing butter with coconut oil, condensed milk with coconut milk, Greek yogurt with cashew yogurt, and heavy cream with coconut cream.
Key Lime Pie’s Mysterious Origins
If you search “key lime pie history” in Google, you’ll see a ton of different theories about the origin of the dessert. The key lime itself is said to have origins in Southeast Asia, but can grow in any tropical climate, and is cultivated in Egypt, Mexico, Florida and the Caribbean. One of the most popular claims is that the recipe came from the Florida Keys. Another popular theory is that the original key lime pie was created by the Borden condensed milk company in New York. No matter which location is the true birthplace of this pie, you can’t deny that the fresh citrus flavors are as memorable as a ray of sunshine!
How to make ahead and store
Allow the key lime pie to cool completely before covering it and refrigerating it for up to 5 days. Alternatively, you may freeze it for up to 3 months. If you choose this path, make sure to let the pie thaw in the fridge overnight before serving it cold. I prefer pre-slicing my pie as well so it’s easier to remove pieces from the container and thaw out individual servings.
Serving Suggestions
Garnish key lime pie with whipped cream or lime zest to recreate a restaurant-quality dessert. You could also top it off with crushed pistachios, coconut flakes, lemon slices, or white chocolate chips.
By itself, a slice of pie tastes well with a cold glass of either Lemonade, Limeade, or Cucumber Agua Fresca. Want to create a full dessert spread? Consider serving key lime pie along with other sweet treats like Crinkle Cake, Mini Fruit Tarts, or No-Bake Cookies.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons granulated sugar
- 7 tablespoons unsalted butter melted
- 28 ounces sweetened condensed milk
- 3/4 cup key lime juice
- 1/2 cup Greek yogurt
- 3 large egg yolks
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 3/4 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
- Press the mixture into a 9-inch pie pan, forming an even layer on the bottom and sides. Bake for 7 minutes, then cool.
- Lower oven temperature to 350°F. Whisk together sweetened condensed milk, key lime juice, Greek yogurt, and egg yolks. Pour into the cooled crust.
- Bake for 10-20 minutes until the pie is set on the edges with the center slightly jiggly. Allow to cool slightly, then chill in the refrigerator for at least 3 hours.
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Decorate the chilled pie with the whipped cream and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This key lime pie looks like the perfect balance of tangy and sweet! The creamy filling and buttery graham cracker crust must make each bite absolutely irresistible. I love how refreshing it looks—ideal for a summer dessert or any time you’re craving something citrusy and delicious. Thanks for sharing such an easy-to-make yet indulgent recipe—I’m definitely going to try making this soon!
So glad you enjoyed this recipe!