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Key Lime Pie

Jenn Segal
Print Recipe
Course Dessert
Servings 10 slices
Calories 480 kcal

Ingredients
  

Crust

  • 1.5 cups finely crushed graham crackers ( approx 12 crackers )
  • 1/3 cup packed light brown sugar
  • 4 tbsp unsalted butter, melted

Filling

  • 28 oz sweetened condensed milk
  • 1 cup plain Greek yogurt ( sour cream can work )
  • 1 tbsp grated lime zest ( approx 1.5 limes )
  • 3/4 cup fresh lime juice ( 4-ish limes, varies wildly )

Topping

  • 1 cup heavy whipping cream, cold
  • 2 tbsp icing or confectioner's sugar
  • 1 tsp grated lime zest ( approx 1/2 lime )
  • 6-10 slices lime, very thin, for garnish ( optional )

Instructions
 

Crust

  • Preheat oven to 375F, rack in the middle.
  • Combine everything in a mixing bowl, starting with a fork, and then use your hands.
  • Press the crumbs firmly on the bottom and sides of a 9x 1.5" deep dish pie pan. ( Should be 1/4" thick ). It's easier to start with the sides.
  • Bake for 10 minutes, until slightly browned.
  • Let cool on a wire rack.

Filling

  • Preheat oven to 350F
  • In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.
  • Pour the thick mixture into the warm graham cracker crust. 
  • Bake for 15 minutes, or until the filling is almost set ( just a little wobble ).
  • Let cool at room temperature for 30 minutes, then refrigerate for 3 hours.

Topping

  • Beat the whipping cream until soft peaks form.
  • Add the sugar and beat until medium peaks form.
  • Top the pie with the whipped cream.
  • Garnish the top with the lime zest and slices.

Notes

You'll probably need 8 limes, give or take 2, have 10 on hand.