Looking for a sweet and tangy dessert that’s easy to whip up? This easy key lime pie is made with a creamy lime filling, a buttery graham cracker crust, and a fluffy whipped cream topping—perfect for any occasion!
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Easy Key Lime Pie
Get ready to make the easiest, creamiest Key Lime Pie you’ve ever tasted! Even non-key lime pie fans will be converted with this recipe! Unlike traditional recipes, this version features a secret ingredient that adds an unexpected creamy twist, making it absolutely irresistible!
When I moved back to Charleston, my mom bought me a little key lime tree that lives in a pot on our back porch stairs. Let me tell you, this baby produces the key limes! SO MANY KEY LIMES! We’ve been enjoying this key lime pie monthly around here.
Don’t worry, you can use regular limes (the flavor difference isn’t drastic) or buy bottled key lime juice too. I recommend Nellie and Joe’s Key Lime Juice.
Tips for Making this Easy Key Lime Pie
Use Fresh Key Lime Juice: Freshly squeezed key lime juice gives the pie the best flavor, but like I said above, you can use bottled key lime juice if you can’t find key limes.
Press the Crust Firmly: To get a solid graham cracker crust, press it firmly into the pie dish using the back of a measuring cup or spoon. This helps the crust hold together when slicing.
Don’t Overbake the Filling: The pie filling should be set but still slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools, preventing it from becoming too firm or dry.
Chill the Pie: For the best texture and flavor, refrigerate the pie for at least 4 hours or overnight. This gives the filling time to fully set and enhances the tangy lime flavor. I know it’s hard to wait, but it’s worth it!
Whip the Cream Just Before Serving: For a light, fluffy whipped topping, make sure your heavy cream is cold and whisk it just before serving. Add on lots of key lime zest to the top!
Can you make Key Lime Pie in advance?
YES, in fact it’s sort of necessary as the key lime pie needs at least 4 hours to chill before serving. Key lime pie actually tastes better after it has chilled for several hours or overnight, so it’s a great dessert to make ahead. Prepare and bake the pie the day before, then store it covered in the fridge.
Once baked and cooled, cover the pie with plastic wrap or foil and store it in the refrigerator for up to 2-3 days.
More Pies You’ll LOVE
I hope you’ll give my easy key lime pie recipe a try! It’s so creamy and delicious!
Easy Key Lime Pie
A creamy, delicious Key Lime Pie that’s so easy to make and turns out perfect every single time!
SERVINGS 8 servings
- 2 14. oz cans sweetened condensed milk – (28 oz total)
- 3/4 cup key lime juice
- 2/3 cup vanilla Greek yogurt
- 2 egg yolks
Whipped Cream
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 5 tbsp sugar
- 6 tbsp butter – melted
Preheat the oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 6-8 minutes. Remove from the oven and allow to cool while you prepare the filling.
Using an electric mixer (or whisking well by hand), mix together the sweetened condensed milk, key lime juice, vanilla Greek yogurt, and egg yolks until smooth (about 2 minutes).
Pour the filling into the cooled graham cracker crust.
Bake the pie for 20-25 minutes, or until the filling only slightly wiggles in the center.
Allow the pie to cool on the counter, then refrigerate for at least 4 hours or overnight.
To make whipped cream, beat heavy cream, sugar and vanilla for 2-3 minutes or until medium peaks form. Pipe or spoon on whipped cream and garnish with key lime slices and key lime zest.
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