Easy Key Lime Pie Inspired Recipe
Craving key lime pie? This easy key lime pie inspired recipe delivers that signature creamy, tangy flavor with a perfectly crisp crust!
Ingredients
Crust
- 1½ cups finely crushed graham cracker crumbs from about 12 whole graham crackers
- ⅓ cup packed light brown sugar
- 4 tablespoons unsalted butter melted
Filling
- Two 14 oz sweetened condensed milk
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 tablespoon grated lime zest
- ¾ cup fresh lime juice
Whipped Cream Topping
- 1 cup cold heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
Instructions
Instructions
- Preheat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
- Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. That gentle wobble is your key indicator that you've nailed the texture for your Key Lime Pie.
- In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices.
- Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
Notes
For ultimate convenience, I often break down the preparation of this Key Lime Pie into stages. You can make the crust a day ahead of time. The real trick is to hold off on adding the filling until the day you plan to serve the pie; otherwise, my experience shows that the crust can get soggy from the moisture. Preparing the crust in advance simplifies the process on serving day. This ensures your Key Lime Pie maintains its optimal texture and flavor.
Nutrition
Calories: 481kcalCarbohydrates: 60gProtein: 10gFat: 24gSodium: 183mgSugar: 54g
Tried this recipe?Let us know how it was!