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Our site's Best Key Lime Pie

Our site's Best Key Lime Pie

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Makes one 9" pie Servings

Using coconut oil in place of some of the butter suggests hints of the tropics, and yogurt folded into the whipped cream reinforces the tang of the lime juice. This key lime pie recipe is part of Our site's Best, a collection of our essential recipes.



  • 14 graham crackers (about 1½ sleeves)
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 4 tablespoons virgin coconut oil, melted

Filling and Assembly

  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons finely grated lime zest, plus more for garnish
  • ¾ cup fresh key lime (or regular lime) juice
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon dark rum (optional)

Recipe Preparation


  • Preheat oven to 325°. Using your hands, crush graham crackers in a large bowl until coarsely ground (you could do this in a food processor if you’d like, just be sure not to process too finely; you want some texture in the larger pieces). Add butter, coconut oil, sugar, and salt and mix until well blended (mixture will resemble wet sand). Transfer to a 9" pie dish. Using your fingers and the underside of a flat measuring cup, press mixture evenly into bottom and up sides of dish. Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12–15 minutes. Let cool.

Filling and Assembly

  • Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until paler and almost doubled in volume, about 5 minutes. Whisk in 2 tsp. lime zest, lime juice, and salt. Pour into cooled crust. Bake pie until filling no longer jiggles and is starting to slightly puff around the edges, 15–20 minutes. Let cool completely.

  • Whip cream and powdered sugar in a large bowl until stiff peaks form. Gently whisk in yogurt and rum, if using. Dollop onto cooled pie, creating dramatic peaks and valleys with an offset spatula or the back of a spoon. Garnish with lime zest.

  • Do Ahead: Crust can be baked 2 days ahead; pie without whipped topping can be made 2 days ahead; pie can be assembled (with topping) 4 hours ahead.

Reviews SectionMy dinner party guests and I all agreed that this is the best Key Lime pie we ever tasted!I did have some problems with the recipe however.Here are my notes after first making of the recipe:1. Filling and crust quantity required a 10” pie dish.2. Crust was very crumbly; perhaps more shortening would help—or a regular dough crust incorporating very fine graham cracker crumbs.3. After 30 minutes of baking the filling never stopped jiggling. It did firm up somewhat after refrigeration.4. It took forever to juice all those little limes! The flavor difference is hardly worth the effort (at least to my taste buds) and key limes can be hard to find.barrylockardSarasota, FL08/01/20This one didn't work out for me. Once in the oven, my pie never got to a point where the filling stopped jiggling, per the recipe instructions. Since it continued to jiggle, I kept it in longer than I ought to have, hoping it would set as described; it puffed up unattractively about a half inch above the crust and developed a slightly browned skin. The pie tasted good, so points there, but the filling was indeed quite loose and made for a messy pie.AnonymousLos Angeles07/05/20Really good recipe and very easy to put together. Added some shredded coconut and pecans to the crust and topped with toasted coconut instead of whipped cream; turned out great.Delicious! The filling is both intensely tart and very sweet - which I love! I preferred the whipped topping a little sweeter, so I just added more powdered sugar to taste. I agree with the review below that using a food processor is the way to go, since you get more cohesive crust.AnonymousNew York04/22/20Why use whipped cream when you can use a meringue. Honest question because I don't like egg white omelets and I don't know what else to use the egg whites for.This was a great recipe! Didn't know what type of pie pan to use so I used metal and it worked fine.KatiehwalshAustin04/05/20This was an awesome and easy recipe. I don't really recommend crushing the graham crackers by hand though - it took longer than expected and the large pieces made for a slightly crumbly crust. Next time I'll blitz in the food processor. Other than that it was perfect!!Anonymousnashville07/24/19

Watch the video: The Best Key Lime Pie Recipe