Best Ever Key Lime Pie

Yield 81x2x3x4x5x

Author Madeline King

Prep time

20 Min

Cook time

25 Min

Inactive time

3 Hour

Total time

3 H & 45 M

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Best Ever Key Lime Pie

IngredientsUSMetric

Equipment: 9 x 1.5 inch pie pan and a large food processor. Crust:

• 190 g (1 ½ cups) finely crushed graham cracker crumbs, from about 12 whole graham crackers
• ⅓ cup packed light brown sugar
• 55 g unsalted butter, melted

Filling

• 2 (14-oz) cans sweetened condensed milk
• 240 g (1 cup) plain Greek yogurt (2%)
• 1 tablespoon grated lime zest
• ¾ cup fresh lime juice

Topping

• 1 cup cold heavy cream or full fat canned coconut milk (top of can only)
• 2 tablespoons confectioners' sugar
• 1 teaspoon grated lime zest
• 8 to 10 thin lime slices

Instructions

Crust

1. Preheat oven to 375° F and set an oven rack in the middle position.
2. In the food processor, pulse the graham cracker crumbs, brown sugar, and melted butter until well combined.
3. 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 the 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.

Filling

1. Lower the oven temperature to 350°. Rinse out the food processor well.
2. In the food processor, combine the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust.
3. 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.

Topping

1. Rinse food processor again. In the bowl, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form.
2. Top the pie with the whipped cream. Decorate with the 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, serve cold.

Notes

Make Ahead: You can make the crust a day ahead of time, but the filling should be added on the day of serving.