If you’re looking for a dessert that captures the essence of summer, look no further than this Easy Key Lime Pie. With its creamy filling that strikes a harmonious balance between tart and sweet, this treat evokes sunshine and breezy seaside afternoons. I’ve tested this recipe several times, tweaking it between batches, ensuring it’s just right. Did you know it uses Greek yogurt for a delightful tang? Trust me, this pie not only looks stunning but tastes just like summer. If you enjoy bright flavors, you might also love my No-Bake Cherry Cheesecake.
About Easy Key Lime Pie
Easy Key Lime Pie is a classic American dessert that’s perfect for any occasion, especially those warm summer days. Each attempt I made brought me closer to that ideal balance I yearned for. The freshness of the limes couples with the creamy yogurt to create a refreshing dessert experience. It’s budget-friendly and easy to whip up, making it a regular in our household. Plus, did you know that Key limes are smaller and a bit more aromatic than standard limes? It adds a playful twist to this pie.
- Quick prep time, ready in under an hour.
- Budget-friendly, using pantry staples.
- A family favorite that’s always a hit at gatherings.
- Fun fact: Key limes originally come from the Florida Keys!
Key Ingredients & Their Roles
- Graham Cracker Crumbs: Essential for that crunchy, buttery crust. You can substitute with crushed cookies like digestive biscuits for a different flavor.
- Sweetened Condensed Milk: Adds sweetness and richness; try using a reduced-fat version if you prefer.
- Greek Yogurt: This is the secret to achieving a creamy texture while keeping it lighter. Feel free to use full-fat or low-fat based on your preference.
- Lime Juice: Freshly squeezed is key for bright flavors; frozen lime juice can work, though it won’t be quite as vibrant.
How to Make Easy Key Lime Pie
- Start by preheating your oven to 350°F. This ensures a perfectly baked crust.
- In a mixing bowl, combine the graham cracker crumbs, grated coconut, and brown sugar. Pour in melted butter, stirring until the mixture resembles wet sand. Transfer this to a 9-inch pie plate, pressing it gently into the bottom and up the sides—but not too hard, or you’ll end up with a tough crust. Bake for 8 to 10 minutes until golden and set, then allow it to cool to room temperature.
- For the filling, whisk together sweetened condensed milk, Greek yogurt, egg yolks, lime juice, lime zest, and salt until smooth. This step releases the wonderful tangy aroma that’s hard to resist!
- Pour the filling into the cooled crust and bake for another 10 to 15 minutes, allowing it to set a bit. It should still have a slight jiggle in the center. Cool to room temperature on a wire rack, then chill for at least 3 hours or overnight for best results.
Pro Tips & Troubleshooting
- One of my discoveries: using a mix of Greek yogurt and sour cream can enhance the creaminess without affecting the flavor.
- A common mistake is overbaking the filling; it should look set but still slightly jiggly to ensure it remains creamy.
- If you want a little twist, add a splash of coconut extract to the filling for an island-inspired flavor.
- This recipe scales easily—just double or halve the ingredients, keeping the same baking times for the pie.
Storage & Make-Ahead Guide
You can store this Easy Key Lime Pie in the fridge for up to 3 days. For longer storage, consider freezing it. Just wrap tightly in plastic wrap and place it in an airtight container; it can stay frozen for about 2 months. I found that chilling it overnight enhances the flavors significantly, making it even more delicious!
What to Serve With Easy Key Lime Pie
This refreshing pie pairs beautifully with a vibrant fruit salad or a scoop of coconut ice cream. For more delightful ideas, check out my Strawberry Shortcake and Cheddar Bay Biscuits for sides that complement the light flavors of the pie wonderfully.
Frequently Asked Questions
- Is it better to use fresh or bottled lime juice? Fresh lime juice yields a brighter flavor, making it the preferred choice.
- Can I make this pie dairy-free? You can replace the Greek yogurt with coconut yogurt for a dairy-free version.
- How do I know when the filling is done? The filling should be set with a slight jiggle in the center when done.
- Can I use regular limes instead of Key limes? Yes, regular limes can be used, but they will give a different flavor profile.
- How should I serve this pie? It’s best served chilled, topped with whipped cream and lime slices.
Final Thoughts
Making this Easy Key Lime Pie has become a cherished activity in my kitchen. There’s something rewarding about the way the tartness dances on your tongue, paired with that creamy texture. I encourage you to give it a try and, if you do, please share your experience with me!
More Recipes You’ll Love
- Key Lime Pie – a refreshing citrus dessert that pairs well
- No-Bake Cherry Cheesecake – a cool, no-bake option for warm days
- Strawberry Shortcake – perfect for summer gatherings
- Strawberry Icebox Pie – a fruity variation to enjoy on hot days
Easy Key Lime Pie
Ingredients
Crust
- 1.5 cups finely ground graham cracker crumbs about 1 sleeve
- 0.25 cup grated unsweetened coconut or additional graham cracker crumbs
- 3 tablespoons light or dark brown sugar
- 0.5 cup unsalted butter melted
Filling
- 1 14-ounce can sweetened condensed milk
- 1 cup plain Greek yogurt 2% or full-fat
- 3 large egg yolks save the whites for another recipe
- 0.75 cup freshly squeezed lime juice preferably key lime, about 6 regular or 8-10 key limes
- 0.5 tablespoon finely grated lime zest preferably key lime, about 2 regular limes or 3 to 4 key limes
- 0.125 teaspoon kosher salt
- 1 cup whipped cream for serving
- 1 each thinly sliced lime or key lime wedges optional for serving
Instructions
Crust Preparation
- Preheat your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, coconut, and brown sugar. Add the melted butter and mix until the texture resembles wet sand. Press into a 9-inch pie plate and bake for 8-10 minutes until golden. Cool to room temperature.1.5 cups finely ground graham cracker crumbs
Filling Preparation
- In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, egg yolks, lime zest, lime juice, and salt until smooth. Pour into the cooled crust.0.25 cup grated unsweetened coconut
- Bake for an additional 10-15 minutes until the filling is set but slightly jiggly in the center. Cool, then chill in the refrigerator for at least 3 hours or overnight.
- Serve with whipped cream and lime wedges as desired.