Key Lime Pie

I love citrus anything. I especially love a good citrus pie, like Key Lime Pie or Lemon Meringue Pie. Well, after recently making these Lemon Key Lime Pie bars, I realized I never made a tried and true straight up key lime pie. I’ve made a ton of other citrus pies like:

But, never key lime pie.

So, today was the day. We had some time on our hands but no key limes. So, we used a TON of normal limes to make this amazing key lime pie and it was just that – simply amazing!! It had tang, sweetness, crunch, creaminess… you name it. It has it! It’s SUCH a great pie.

I think this would be the perfect addition to any bbq this summer, too!

Tell me, what’s your favorite pie? I’d love to hear in the comments below!

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Key Lime Pie

Servings: 8-10
Time: 45 minutes + 3+ hours to chill
Difficulty: medium
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Ingredients

Crust

1-1/2 cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
1/3 cup packed light brown sugar
4 tablespoons unsalted butter, melted

Filling

Two 14-oz cans sweetened condensed milk
1 cup plain Greek yogurt (2% or whole milk)
1 tablespoon grated lime zest
3/4 cup fresh lime juice

Topping

1 cup cold heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon grated lime zest
8 to 10 thin lime slices

Directions

Preheat oven to 375 degrees and set an oven rack in the middle position.
To make the crust: 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 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 degrees.
To make the filling: 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.
To make the topping: 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. Enjoy!