The Best Key Lime Pie

This easy pie tastes like you spent all day on it… but comes together in a flash. First, gather these ingredients:

• Make the Crust: Stir together the crushed graham crackers, melted butter and brown sugar, then press them into a 9-inch pie dish. I like to use a dry measuring cup to get a super tight, even pack—it helps keep the crust from crumbling when you slice.
• Pre-Bake the Crust: Pop the crust in the oven for 8 minutes to set. This step helps the crust stay firm and golden once the filling goes in.
• Whisk the Filling: In one bowl (no mixer needed!), whisk together the Greek yogurt, sweetened condensed milk, lime juice and zest.
• Bake Until Just Set: Pour the filling into the warm crust and bake for about 15 minutes. It should be set around the edges but still have a slight wobble in the center—that means it’ll be perfectly smooth once chilled.
• Chill and Top: Cool at room temp, then refrigerate for at least 3 hours before topping with whipped cream (store-bought or homemade, I won’t tell). Garnish with lime zest or thin slices of lime for a little flair.

Graham Cracker Crust (That Won’t Crumble)

The best key lime pies start with a buttery graham cracker crust—and this one won’t crumble on you. It’s crisp, golden and sturdy enough to slice cleanly every time. All you need are graham cracker crumbs, melted butter and a little brown sugar.

So what’s the secret to a crust that actually holds together? Two things:

• Crush Those Crumbs: Aim for super-fine graham cracker crumbs—think coarse sand, not chunky gravel. The finer the texture, the better they’ll pack together and the less chance for cracking and crumbling. A food processor is your best friend here for blitzing whole crackers into the perfect crumb.
• Sweeten Your Slice: The brown sugar in this graham cracker crust doesn’t just sweeten—it helps bind everything together and adds a subtle caramel flavor that white sugar just can’t match. When mixed with graham cracker crumbs and melted butter, it caramelizes slightly in the oven, creating a sturdier, sliceable crust with a toasty, golden finish.

Ultra-Creamy 3-Ingredient Filling

Once you’ve prepared the crust, it’s time to tackle the filling. I’ve kept it simple with three ingredients that are whisked together into the creamiest, tangiest filling:

• Greek yogurt: Full-fat or 2% works best for the creamiest texture.
• Sweetened condensed milk: This does double duty—sweetening the filling and helping it set into that signature silky-smooth texture. No extra sugar needed.
• Lime juice and zest: Fresh is best! I use key limes when I can find them, but regular limes work well, too. The zest adds a bright hit of citrus oil that brings the whole pie to life. (See my guide on How to Zest a Lemon for my favorite tips and tricks to zest like a pro.)

Tried-and-tested tip: Traditional recipes often use egg yolks, cream cheese or sour cream for a thicker, custard-style pie. I tested them all, and while they’re tasty, nothing beats the creamy tang of Greek yogurt paired with sweetened condensed milk. It’s simpler, lighter and (in my opinion) even better.

How to Tell When It’s Done

The trickiest part of making a homemade key lime pie is knowing when to pull it from the oven. Here’s the secret: bake just until the edges are set and the center has the slightest jiggle, like Jell-O that hasn’t fully firmed up. It usually takes 15 to 18 minutes, depending on your oven.

Don’t wait for it to look fully firm in the center—that means it’s overbaked, and you’ll lose that silky texture. The pie will continue to set as it cools, so trust the jiggle!

Chill, Garnish & Serve

Once the pie comes out of the oven, let it cool completely at room temperature. Then cover and refrigerate for at least 3 hours. Top with pillowy whipped cream and a little extra lime zest, slice and serve.

Make-Ahead & Storage Tips

Both the crust and filling can be made up to a day in advance—just keep them separate until you’re ready to assemble. Adding the filling too early can lead to a soggy crust (and no one wants that). Once baked and cooled, the pie can be stored in the fridge for up to 3 days. Cover it loosely with foil or plastic wrap to keep it fresh. The crust might soften slightly, but the flavor stays spot-on.

Can key lime pie be frozen? Yes, this pie freezes beautifully! Once baked and fully cooled, wrap the whole pie (or individual slices) tightly in plastic wrap, then again in foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving. Hold off on adding whipped cream until just before serving for the best texture.

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