The Best Key Lime Pie

from 8 votes

Citrusy, sweet and oh-so-tangy, this top-rated recipe for The Best Key Lime Pie hits all the flavor high notes while a surprising ingredient ensures the filling is extra-creamy and smooth.

A top-down view of The Best Key Lime Pie in a pie plate topped with dollops of whipped cream

When it comes to desserts that balance flavor and texture in all the right ways, it doesn’t get much more perfect than Key Lime Pie. It is sweet, sour, creamy, crunchy chilled perfection in every single whipped cream-topped slice.

My recipe stars the surprising addition of Greek yogurt, which adds tanginess and results in the creamiest-ever texture.

A pie plate containing key lime pie with a homemade graham cracker crust

Prevent Your Graham Cracker Crust From Crumbling

The goal here is a clean slice of Key Lime Pie, not a pile of graham cracker crumbs. So how do you prevent your graham cracker crust from crumbling? Follow these important tips:

A hand holds a measuring cup atop crushed graham crackers in a pie plate to form a crust
  • Crush Those Crumbs: It’s important to finely grind the graham crackers into as smooth of a texture as possible (think of coarse sand). The finer the crumbs, the tighter they’ll pack together and the less chance for cracking and crumbling. A food processor works best for blitzing whole crackers into crumbs.
  • Sweeten Your Slice: The addition of sugar in this graham cracker crust helps bind it together. When combined with the graham cracker crumbs and melted butter, it will caramelize in the oven and create a stiffer crust.
A clear bowl with a whisk and pie filling

How to Make Key Lime Pie with Yogurt

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
  • Sweetened condensed milk
  • Limes
Creaming filling being poured atop a graham cracker crust

Can You Use Regular Limes in Key Lime Pie?

Yes! While the confectionery classic is, of course, made with the smaller spherical citrus, regular limes can be used in their place.

Pro Tip: Whenever a recipe calls for both lime zest and lime juice, always zest the lime first and then cut it in half and juice it. It’s much easier to zest a whole fruit than a half!

A top-down view of key lime pie topped with dollops of whipped cream and grated lime zest

Of course no recipe for The Best Key Lime Pie is complete without a whipped cream topping! Grab the store-bought stuff for a shortcut or check out my top-rated Secret Ingredient Whipped Cream for pillowy perfection.

Easy key lime pie with a graham cracker crust and homemade whipped cream in a pie plate next to limes

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The Best Key Lime Pie

Lime Pie hits all the flavor high notes while a surprising ingredient ensures the filling is extra-creamy and smooth.
Author: Kelly Senyei
5 from 8 votes
A top-down view of The Best Key Lime Pie in a pie plate topped with dollops of whipped cream
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings 8 servings


For the crust:

  • 1 1/2 cups finely crushed Graham crackers (about 10 crackers)
  • 5 Tablespoons unsalted butter, melted
  • 1/3 cup packed light brown sugar 

For the filling:

  • 3/4 cup plain Greek yogurt (whole or 2%)
  • 2 (14-oz.) cans sweetened condensed milk
  • 1 Tablespoon freshly grated key lime (or regular lime) zest, plus more for garnishing
  • 3/4 cup fresh key lime (or regular lime) juice
  • 2 cups homemade or store-bought whipped cream, for topping


Make the crust:

  • Preheat the oven to 350ºF.
  • In a medium bowl, stir together the crushed graham crackers, melted butter and brown sugar until very well combined. (If needed, use your fingers to incorporate the mixture and ensure the graham crackers are well-moistened.) 
  • Firmly press the mixture into the center and up the sides of a 9-inch pie plate. (See Kelly’s Notes.)
  • Bake the crust for 8 minutes then remove it from the oven and set it aside while you prepare the filling.

Make the filling:

  • In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, lime zest and lime juice.
  • Pour the mixture into the pie crust. (It does not have to be completely cooled.)
  • Bake the pie until the filling is just barely set, about 15 minutes. Remove the pie from the oven and let it cool for 1 hour before tenting it loosely with foil and refrigerating it for a minimum of 3 hours.
  • Remove the pie from the fridge and top it with the whipped cream, either by piling it on top of the pie or by piping it. 
  • Cut the pie into slices and serve.

Kelly’s Notes:

  • The graham cracker crumbs must be firmly packed into the pie plate. It’s best to do this using the bottom of a dry measuring cup so you can compact both the bottom and the sides of the crust.
  • The crust and the filling can both be made up to a day ahead of time, however the filling should not be added to the crust until the day of serving, as it will cause the crust to become soggy.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 543kcal, Carbohydrates: 80g, Protein: 12g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 249mg, Potassium: 488mg, Fiber: 1g, Sugar: 69g, Vitamin A: 599IU, Vitamin C: 10mg, Calcium: 344mg, Iron: 1mg


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5 from 8 votes (4 ratings without comment)

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  1. 5 stars
    I’m a huge key lime pie lover and this is definitely one of the best versions I’ve ever tried. So simple to make, beautiful and absolutely delicious! Thank you for such a fantastic recipe!

    1. Absolutely! I like the thickness of the Greek yogurt, but this recipe will stick work with regular yogurt. The filling might just not be as creamy.

      1. You stated, “ I’ve adapted Joe’s original recipe by whipping in pure vanilla extract and adding extra lime zest for the perfect balance of sweet and tart flavors.”. However, I do not see vanilla listed in the ingredients. If so, when and specifically, how much.


      2. Hi Paul! This recipe was updated (as of March 2022) so I’m rewriting the text. Thanks for catching that!