There’s so much to be grateful for this year, not the least of which is the fact that we’re just a few days away from a holiday that prioritizes pie! We love adding a coastal twist to our Thanksgiving dessert table, and we see no better way of doing so than with a classic key lime pie. The buttery graham cracker crust and creamy sweet-tart filling are always a hit, and this particular recipe is sure to become your new family favorite!
An Easy Key Lime Pie Recipe
Let’s be honest, though… if you’re prepping for a crowd, sometimes a traditional key lime pie can be a tedious undertaking. From whipping the egg yolks to finding fresh key limes, it’s not always convenient.
However, our favorite key lime pie recipe also happens to be very simple and doesn’t actually rely on key limes, so whether you’re making this for the first time or the hundredth, you’ll get an amazing dessert every time… no trip to Key West required! (Although we certainly wouldn’t blame you if you wanted to spend the holidays in sunny South Florida.)
The Key Lime Pie Recipe by Jenn Segal of Once Upon a Chef is our secret to pie perfection. (If you’re still not sure, be sure to check out the 5-star rating — we’re not the only ones who think this is the best “key lime” pie recipe out there!)
We’ve shared her instructions here with a few notes of our own, but be sure to check out her original post for more details on the ingredients, nutrition, and making it ahead of time!
A Quick How-To from Once Upon a Chef
Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.
Servings: 8 to 10
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes, plus at least 3 hours to chill
FOR THE CRUST: This homemade crust is so much better than a store-bought graham cracker crust and it’s quick to make!
- 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
- ⅓ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
FOR THE KEY LIME FILLING: It’s sweet, it’s tart, and it’s made from simple ingredients!
- Two 14-oz cans sweetened condensed milk
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 tablespoon grated lime zest
- ¾ cup fresh regular lime juice
FOR THE MERINGUE TOPPING
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon grated lime zest from
- 8 to 10 thin lime slices, from regular limes or key limes for presentation purposes
FOR THE CRUST
- 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. (You can also pulse in a food processor until 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.
FOR THE KEY LIME PIE FILLING
- Lower the oven temperature to 350°F.
- In a large mixing bowl — or using the whisk attachment on your stand mixer — 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.
FOR 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. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
Voila! The perfect dessert. We have a feeling this may become a favorite dessert in your household, too. If it does, or if you have a key lime recipe you love, share it with us in the comments!