With a bright, creamy, sweet, and tart filling, a perfectly crisp graham cracker crust, and a cloud of freshly whipped cream, this easy Key Lime Pie is a true celebration of summer.
Prep Time20 minutesmins
Cook Time30 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs50 minutesmins
Servings: 8to 10
Ingredients
Graham Cracker Crust
1 3/4cupsgraham cracker crumbsabout 12-14 whole graham crackers (this amount may vary according to brand)
2tablespoonslight brown sugar
6tablespoonsmelted butter or coconut oil (I use half and half)
pinch of salt
Filling
3egg yolks
1 14 oz(397ml) can sweetened condensed milk(see notes)
Preheat oven to 350°F and lightly grease a 9-inch pie plate (preferably not deep dish).
In a medium bowl, combine the graham cracker crumbs with brown sugar, melted butter and salt; stir with a fork or spatula until the mixture resembles wet sand. Transfer mixture to prepared pie plate and press crumbs firmly into the bottom and up the sides of the dish making an even layer. It helps to use the bottom of a ½ or 1/3 cup sized dry measuring cup to do this. The more you compact the crust, the better it will hold together.
Bake for 10-12 minutes, until the crust is just starting to brown. Let the crust cool slightly while you prepare the filling.
In a large bowl, whisk the egg yolks until pale and creamy, about 2 minutes. Add the sweetened condensed milk and whisk a bit more to combine. Using a spatula, stir in the yogurt, lime juice, and lime zest and mix until smooth. Pour the mixture into your partially baked crust (it's okay if it's still a bit warm) and bake until the filling is set and barely jiggles, about 23 to 25 minutes. It will continue to set as it cools.
Transfer the pie to a wire rack and let cool to room temperature, about 30 to 45 minutes. Place in the refrigerator to chill thoroughly, at least 3 hours, but preferably 6 or overnight.
When ready to serve, make the whipped cream topping, if using: 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. Use a spatula to fold in the yogurt. Top the pie with the whipped cream mixture and garnish with a bit of lime zest and lime slices, if desired.
Serve immediately or chill in the refrigerator until ready to serve.
Notes
*Sweetened Condensed Milk:This recipe calls for 1-14 ounce (397ml) can of sweetened condensed milk. In Canada, the cans contain only 300ml which is a pretty significant difference. If you're buying sweetened condensed milk in Canada, you will need one can plus an additional 1/3 cup.