Combining the satisfying creaminess with the bright and tart lime flavor makes the key lime pie a summertime winner. But the ingredients of this version might surprise you. In addition, you won’t need any eggs to get the filling to set. Learn how to make a simple but delicious key lime pie that will have family and guests raving for more.
Ingredients for the Key Lime Pie
For your crust, you’ll need:
- 1 1/2 cups of finely crushed graham crackers
- 1/3 cup packed brown sugar
- 4 tablespoons of unsalted butter
For your filling, you’ll need:
- 2 14-ounce cans of sweetened condensed milk
- 1 cup of plain Greek yogurt
- 3/4 cup of fresh lime juice
- 1 tablespoon of grated lime zest
For your topping, you’ll need:
- 8 to 10 thin slices of lime
- 1 teaspoon of grated lime zest
- 1 cup of cold heavy cream
- 2 tablespoons of confectioners’ sugar
How to Make Key Lime Pie
First, prepare your oven by moving the rack to the middle and heating it to 375 F. In a medium bowl, you’ll need to crush the graham crackers as finely as possible. Stir it with the brown sugar and the melted butter until thoroughly combined. Then use your fingers or a flat-bottomed glass to press the graham crackers into the bottom and the sides of a 9-inch pie dish. Finally, bake the crust for about 10 minutes until slightly browned. Set it on a wire rack to cool while you prepare the filling.
Once you’ve toasted the crust, lower the oven to 350 F. Whisk the yogurt, lime juice, sweetened condensed milk, and lime zest together and pour it into the cooled pie crust. Next, bake the pie for 15 minutes. The filling might still look wobbly but will set more as it cools. Let it cool off at room temperature for about half an hour, then move it to the refrigerator and refrigerate for three hours.
In the meantime, make your topping. Use an electric mixer to beat the heavy cream until soft peaks emerge. Next, add the confectioners’ sugar and beat until medium peaks form. When the pie has cooled, add the topping to it and garnish with the lime zest and slices. Keep the pie in the fridge until you’re ready to serve it.
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Pro Tips for Serving Your Pie
When you prepare to serve the pie, take it out of the refrigerator. When you slice the pie, wipe the knife blade clean between slices. In addition, you can always make the crust ahead of time, but you don’t want to add your filling until the day you’re serving it since the filling can make the crust soggy. Enjoy your summertime lime treat!
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