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🍋 Citrus desserts

Key lime pie

Sharp, creamy, sunny, and picnic-ready

⏱️ Time estimate: about 1 hour, plus chilling

A classic lime pie with a salty-sweet graham crust and a fluffy topping of whipped cream and Greek yogurt or sour cream.

Key lime pie

Ingredients

For the crust

  • 10 graham crackers, crushed
  • 4 tablespoons melted coconut oil
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon kosher salt

For the filling and topping

  • 4 large egg yolks
  • 1 can sweetened condensed milk, 14 ounces
  • 2 teaspoons finely grated lime zest, plus more for garnish
  • 1 cup fresh lime juice
  • Pinch of kosher salt
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1 cup full-fat Greek yogurt or sour cream

Instructions

  1. Bake the crust. Heat the oven to 350°F. Mix the graham crumbs with coconut oil, butter, sugar, and salt until like wet sand. Press into a 9-inch pie plate and bake 12 to 15 minutes until lightly browned at the edges. Cool slightly.
  2. Make the filling. Whisk the egg yolks until pale and fluffy. Whisk in the condensed milk until airy, then fold in the lime zest, lime juice, and salt.
  3. Bake the pie. Pour into the crust and bake 20 to 25 minutes, until the center barely jiggles and the top stays pale. Cool completely, then chill well.
  4. Top it. Whip the cream with the confectioners' sugar to medium peaks, then whisk in the yogurt or sour cream. Swirl over the chilled pie and finish with extra lime zest.

Fresh lime juice really matters here, bottled juice will flatten the bright little spark this pie is meant to have.