Key Lime Pie and lemon meringue pie are probably my husband’s favorite desserts. I am not a huge fan. My favorite pie happens to be cherry, blueberry, pumpkin, and sweet potato. Pie is a rare treat in my house. However, if we’re going to have pie in the summer it’s going to be citrusy and delicious. If you’re a huge citrus lover or maybe you have one in your life, you have to try this pie. It’s got a nice graham cracker crust and the middle is sort of creamy and delicious. If you want to surprise the citrus lover in your life this Key Lime Pie is the way to do it.
Ingredients For Crust:
- 12-15 crushed graham crackers
- 1/3 cup of brown sugar
- 1/2 a stick of butter melted
Ingredients For Filling:
- Two 14-ounce cans of sweetened condensed milk
- 1 cup of plain Greek yogurt whole milk
- 3/4 cup of fresh lime juice
- 1 Tbsp of grated lime zest
Ingredients For Topping:
- 1 cup cold heavy cream
- 2 Tbsp confectioner’s sugar
- 1 tsp grated lime zest
- 10 thin lime slices
- For the crust, Preheat the oven to 375 degrees Fahrenheit and set an oven rack in the middle of the oven.
- In a medium-sized bowl combine the Graham cracker crumbs, brown sugar, and melted butter. Stir together with a fork and then use your hands to mix well. Once combined, use your fingers and the bottom of a glass measuring cup to press the crumbs firmly into the bottom and sides of a pie pan. The crust should be 1/4 of an inch thick all the way around.
- Bake the pie crust for 10 minutes or just until browned. Let the crust cool on a wire rack while you make the filling.
- Lower the oven to 350 degrees Fahrenheit.
- To make the filling get a large bowl and whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour mixture onto the Graham cracker crust.
- Bake the filling in the oven at 350 degrees Fahrenheit for 15 minutes or until the filling is almost set. The filling should wobble just a tiny bit after it is taken out of the oven. Let it cool for 30 minutes and then cover and place in the refrigerator to chill for at least three hours.
- Just before serving, it’s time to make the topping. In a large bowl beat the heavy cream until soft peaks form. This can be done with a whisk, but your arm will get tired, so it’s best to use an electric mixer. Add the confectioner sugar and beat until stiff peaks form.
- Take the pie out of the fridge and top the pie with this whipped cream. Decorate with the lime zest and lime slice how you choose. Key Lime Pie can be stored in the refrigerator until ready to serve. Slice the pie and serve cold.
- Key Lime Pie does not do well over time. It will last three days in the refrigerator before the crust begins to be soggy. Also, when cutting the pie into wedges be sure to wipe your knife clean between each slice as it can tear up the pie.
- When making the pie crust it’s probably best to do the sides of the pie pan first because they are the hardest. When baking be careful not to overbake.
- This recipe has 481 calories, 60 grams of carbohydrates, 10 grams of protein, and 24 grams of fat. There are 8 servings in this recipe.
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