Key Lime Pie
Ingredients
For the Crust:
- 1-1/2 cups graham cracker crumbs, finely crushed
- 1/3 cup light brown sugar, packed
- 4 tbsp. unsalted butter, melted
For the Filling:
- 2 14-ounce cans sweetened condensed milk
- 1 cup plain Greek yogurt
- 1 tbsp. grated key lime or regular lime zest
- 3/4 cup fresh key lime or bottled key lime juice
For the Topping:
- 1 cup cold heavy cream
- 2 tbsp. confectioners' sugar
- 1 tsp. grated lime zest
- 8 to10 thin lime slices
Instructions
To prepare the pie crust:
- Pre-heat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir 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 ¼-inch thick.
- Bake for 10 minutes, until just slightly browned.
- Remove from oven and let the crust cool on a wire rack.
To prepare the filling:
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime 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.
To prepare the topping:
- 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.
Notes
The crust can be made a day ahead of time; however, the filling should be added on the day of serving, otherwise the crust may get soggy.