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Simple Key Lie Pie

SIMPLE KEY LIME PIE

I absolutely love everything there is to love about key lime pie. I love the buttery, sugary, graham cracker crust. I love the milky and limey filling. I love the whipped the cream that isn’t overly sweet, and I love the lime zest incorporated everywhere. This is a simple and fun recipe to whip up. My daughter is a huge fan of smashing graham crackers with a meat mallet in a ziplock bag — which is the best way to go to get sand-like texture! I hope you enjoy this recipe as much as we do!

Simple Key Lie Pie
 
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If you bake in a glass dish, lower the temperature by 25 degrees, as glass conducts heat at a higher rate.
Author:
Serves: 8
Ingredients
  • the crust
  • 1-1/2 cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
  • ⅓ cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted
    the filling
  • Two 14-oz cans sweetened condensed milk
  • 1 cup plain Greek yogurt (2% or whole milk)
  • 1 tablespoon grated lime zest
  • ¾ cup fresh lime juice

  • the topping
  • 1 cup cold heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lime zest
  • 8 to 10 thin lime slices
Instructions
  1. the crustPreheat oven to 375 °F and set an oven rack in the middle position.
  2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir
  3. with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. The crust should be about 1⁄4-inch thick. (Tip: do the sides first.)
  4. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
    the filling
  5. Lower the oven temperature to 350°F.
  6. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime
  7. juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
    the topping
  8. In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
  9. Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.