This candy and tangy Key Lime Pie has a graham cracker crust and a easy and creamy filling made with key lime juice, sweetened condensed milk, and protein-rich Greek yogurt. It’s a deliciously refreshing, not-too-sweet pie with a gentle and ethereal texture that simply melts to your mouth.
Why that is the BEST Key Lime Pie Recipe. Ever.
I’m a complete sucker for citrus cakes. Particularly all the way through the hotter months, it’s the sort of deliciously gentle and refreshing option to end the meal. Each key lime pie recipe I’ve attempted through the years by no means relatively hit the mark for me. They have been both cloyingly candy, or overly tangy.
This Key Lime Pie recipe is none of the ones issues. It’s no longer too candy, no longer too tart, and the addition of greek yogurt offers it a gentle and creamy texture this is virtually inconceivable to forestall consuming. Plus- it most effective requires a handful of components and couldn’t be more uncomplicated to make. So whether or not you’re feeding visitors or just desire a midweek select me up… this Key Lime Pie is all the time the solution. Let’s get baking!
Components you’ll want for this Key Lime Pie:
- Graham Cracker Crust
- Sweetened Condensed Milk
- Key Lime Juice
- Undeniable Greek Yogurt
- Lime Zest
How To Make Key Lime Pie:
- Make the filling. Pour the sweetened condensed milk, lime juice, lime zest, and greek yogurt right into a medium bowl. Whisk to mix.
- Clutch your crust. Pour the important thing lime pie aggregate right into a do-it-yourself or retailer purchased graham cracker crust.
- Bake. Bake the pie in a 350 stage oven for 8-10 mins. Simply lengthy sufficient to look tiny pinhole bubbles burst at the floor and the pie starts to set.
- Relax. Switch the pie to a cooling rack. As soon as cool, transfer to the fridge to cool completely sooner than serving.
- Serve. Best with whipped cream and recent lime slices if desired. Dig in!!
Pointers & Tips
Why is my pie crust soggy?
Just be sure you pre-bake your pie crust. This isn’t completely essential for a large number of pie recipes that decision for a graham cracker crust, it’s going to lend a hand save you a soggy crust when creating a pie with a rainy filling. Retailer purchased graham cracker crusts are already pre-baked, so you’ll skip this step.
Are you able to replace lime juice for key lime juice?
Completely! Key limes don’t seem to be relatively as tart and reasonably extra fragrant than common limes, however I’ve used each and it’s scrumptious both method. Contemporary lime juice is a significantly better choice than bottled key lime juice.
How lengthy does key lime pie final within the fridge?
Your key lime pie will keep just right for as much as 5 days when well-covered. You’ll be able to additionally freeze it for as much as 3 months. Freeze particular person slices for a fast deal with, or freeze entire pies when you want a final minute dessert.
Extra serving and substitution concepts:
- Make a Lemon Pie by means of the usage of lemon juice and zest as an alternative of lime.
- Make particular person parfaits by means of pouring the filling (baking isn’t essential) into dishes and topping with overwhelmed graham crackers.
- Bitter cream can be utilized instead of greek yogurt.
- Use a big piping bag so as to add ornamental whipped cream swirls for your pie for a amusing presentation.
In search of Extra Refreshing Dessert Recipes?
Key Lime Pie Recipe
This candy and tangy Key Lime Pie has a graham cracker crust and a easy and creamy filling made with key lime juice, sweetened condensed milk, and protein-rich Greek yogurt. It is a deliciously refreshing, not-too-sweet pie with a gentle and ethereal texture that simply melts to your mouth.
- 2 14 oz. cans sweetened condensed milk 2 cans
- 3/4 cup key lime juice
- 1/2 cup undeniable Greek yogurt
- 1 tablespoon lime zest
- 1 graham cracker crust
Preheat the oven to 350 levels F
Mix condensed milk, key lime juice, Greek yogurt, and lime zest in a bowl; combine effectively. Pour into graham cracker crust; position pie on a baking sheet.
Bake within the preheated oven for 8-10 mins, till tiny pinhole bubbles burst at the floor of the pie. The filling will probably be wobbly however no longer browned.
Switch pie to a twine rack to chill, then completely kick back pie within the fridge sooner than serving, about 1 hour. Garnish with lime slices and whipped cream. Slice and revel in!
Energy: 438kcal | Carbohydrates: 70g | Protein: 10g | Fats: 14g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.001g | Ldl cholesterol: 34mg | Sodium: 231mg | Potassium: 437mg | Fiber: 1g | Sugar: 59g | Diet A: 277IU | Diet C: 10mg | Calcium: 305mg | Iron: 1mg
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