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Key Lime Pie

Tessa wanted a baking project and she wanted “something cold”. I pushed for homemade chocolate pudding because I could take a nice cool bath in chocolate pudding, but somehow this pie got proposed.

Honestly I’d forgotten that I had a recipe on the site already, so I went the Google route. The first suggested recipe was from the site Once Upon a Chef and had tons of great reviews (from people who actually made the pie, not from people who liked her photos and wanted to tell her they planned on making it soon). The ingredients intrigued me because the filling had a cup of Greek yogurt and no eggs. From my limited understanding of all things science, it seemed like this wouldn’t bake/set properly. Who better than to experiment on than my own flesh and blood?

This pie couldn’t have been easier. It’s literally the perfect baking project for an almost 12 year old girl; she knows how to measure but could get swamped in the details. If you buy a premade graham cracker crust and canned whipped cream it’s even easier, but as you should know by now, homemade crust and homemade whipped cream pay dividends ten fold for the work they involve. This pie was tested by 6 children and four adults. All to RAVE reviews. I haven’t posted in weeks if not months because, though I use my own site on a daily basis, I haven’t tasted or eaten a recipe I liked enough to save. Till this!

Key Lime Pie

Serves 8

Adapted from Once Upon a Chef 


12 whole graham crackers (1 1/2 c. crumbs)

1/3 c. light brown sugar

5 tbsp. unsalted butter, melted

1/8 tsp. fine sea salt


1 (14 oz) can sweetened condensed milk

1 c. full fat plain Greek yogurt

1 tbsp. lime zest

3/4 c. freshly squeezed lime juice


1 c. heavy cream

2 tbsp. powdered sugar


Lime zest and thinly cut lime slices

  1. Heat oven to 375 degrees. Food process graham crackers, sugar, and salt until finely ground. Add melted butter in thin stream while processing. *If you don’t have a food processor, add crackers to ziplock gallon bag and crush with rolling pin. Whisk in sugar and salt and stir in butter. 
  2. Add mixture to 9 in. pie plate and press evenly across bottom and up sides (I like to use a 1/4 c. dry measuring cup).
  3. Bake crust for 10 minutes. Reduce oven temp to 350.
  4. Whisk filling ingredients together and add to crust. Bake for 15 minutes. Let cool at room temp 30 minutes and chill for 3 hours in fridge.
  5. Before serving, make topping. Add cream and sugar to bowl and beat with electric mixer (whisk attachment works best but standard beaters work as well) until soft peaks form. Dot on pie or arrange however you like. Garnish with zest and lime slices. Serve. Store leftovers covered with plastic in fridge.

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