Cut A Slice Of This Key Lime Pie

Key lime pie with key lime background. Please see my portfolio for other food and drink images.

After a long day out in the summer sun and spending hours in the water, you want a treat. While popsicles and ice cream are definite go-tos for the hot season, you craving something a little different. You can enjoy a treat that is not frozen, but still refreshingly sweet and tart when you bite into a slice of Key lime pie. Once Upon A Chef offers a fantastic recipe for Key lime pie. Cut a slice of this Key lime pie this summer when you are craving something delectable.

Key Lime Pie Ingredients

Your Key Lime Pie consists of three parts. Each component plays an essential role in the overall flavor of this decadent dessert.  The three parts of the pie are crust, filling, and topping. Make sure you have your ingredients for each component that makes up this Key Lime Pie.

The Crust

  • 1½ cups of finely crushed graham cracker crumbs
  • ⅓ cup of packed light brown sugar
  • 4 tablespoons of melted unsalted butter

The Filling

  • Two 14-oz cans of sweetened condensed milk
  • 1 cup of plain Greek yogurt 
  • 1 tablespoon of grated lime zest
  • ¾ cup of fresh lime juice

The Topping

  • 1 cup of cold heavy cream
  • 2 tablespoons of confectioners’ sugar
  • 1 teaspoon of grated lime zest
  • 8 to 10 thin lime slices

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Baking Directions

To make this Key lime pie, you will first need to preheat oven to 375° F and place an oven rack in the middle of the oven. Then in a medium mixing bowl, stir the graham cracker crumbs, brown sugar, and melted butter until the mixture is well combine. Using your hands, you will press the graham cracker mixture into the bottom and sides of a 9 x 1.5-inch pie dish. Bake the crust for 10 minutes. Then allow the crust to cool on a wire rack.

As the crust is baking you can make the pie filling. Be sure to lower the oven temperature from 375° F to 350° F. Then you will whisk the sweetened condensed milk, yogurt, lime zest, and lime juice in a large mixing bowl. Pour the pie filling onto the baked graham cracker crust. Bake the entire thing for 15 minutes. The filling should be almost set, but wobble a tad. Allow the pie to cool to room temperature for 30 minutes before placing the refrigerator to chill. For best results, the pie should chill for close to 3 hours.

When you are prepared to make the topping the day you serve the pie, you will beat the heavy cream with an electric mixer until it forms soft peaks. Next, add the confectioners’ sugar to the whipped heavy cream, beating them together until you have medium peaks. You will top your Key lime pie with your homemade whipped cream. With the lime zest and lime slices, you can decorate the pie. Keep the Key lime pie in the fridge until you are ready to serve it.

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