📝 About This Recipe
Transport your senses to the tropical shores of the Florida Keys with this quintessential American classic. This recipe balances the sharp, aromatic tang of authentic Key limes with the velvety sweetness of condensed milk, all nestled in a buttery, salt-kissed graham cracker crust. It is a masterclass in the harmony of acid and cream, delivering a refreshing, zesty finish that defines the perfect summer dessert.
🥗 Ingredients
The Signature Crust
- 1 1/2 cups Graham cracker crumbs (finely pulsed)
- 1/3 cup Granulated sugar
- 6 tablespoons Unsalted butter (melted and slightly cooled)
- 1/4 teaspoon Sea salt (fine grain)
The Zesty Filling
- 4 large Egg yolks (at room temperature)
- 28 ounces Sweetened condensed milk (two standard 14oz cans)
- 3/4 cup Key lime juice (freshly squeezed from about 20-25 Key limes)
- 2 tablespoons Key lime zest (finely grated)
- 1/4 cup Greek yogurt (full fat, plain)
The Whipped Topping & Garnish
- 1 cup Heavy whipping cream (very cold)
- 3 tablespoons Confectioners' sugar (sifted)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla)
- 1 piece Key lime slices (thinly sliced for decoration)
- 4-5 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
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2
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and sea salt. Stir until well blended.
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3
Pour the melted butter over the crumb mixture. Using a fork, toss until the crumbs are evenly moistened and look like wet sand.
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4
Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Use the bottom of a measuring cup to ensure a compact, even layer.
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5
Bake the crust for 8-10 minutes until it is fragrant and just starting to turn golden brown. Remove from the oven and set aside to cool while you prepare the filling.
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6
In a large bowl, whisk the 4 egg yolks and the 2 tablespoons of lime zest together until the mixture is pale and slightly thickened, about 2 minutes.
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7
Slowly pour in the sweetened condensed milk while whisking constantly. Then, whisk in the Greek yogurt until completely smooth.
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8
Gradually add the Key lime juice to the mixture. The acid in the juice will react with the milk and yolks, causing the mixture to thicken naturally.
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9
Pour the lime filling into the pre-baked crust, smoothing the top with a spatula.
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10
Bake the pie for 15 minutes. The center should still have a slight jiggle when shaken, but the edges should be set. Do not let it brown.
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11
Remove the pie from the oven and cool completely on a wire rack at room temperature for at least 1 hour.
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12
Transfer the pie to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the flavors to develop and the texture to firm up.
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13
Before serving, prepare the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
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14
Pipe or dollop the whipped cream onto the chilled pie. Garnish with thin lime slices, extra zest, and fresh mint leaves.
💡 Chef's Tips
Always use fresh Key limes if available; they are smaller and more acidic than standard Persian limes. To get the most juice out of your limes, roll them firmly on the counter before cutting and juicing. Adding a touch of Greek yogurt provides a modern 'tang' that prevents the pie from being cloyingly sweet. Never skip the pre-baking of the crust; this ensures it stays crunchy and doesn't become soggy under the filling. For clean slices, dip your knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a glass of chilled Sauvignon Blanc or a light, sparkling Prosecco. Pair with a side of fresh tropical fruit salad featuring mango and papaya. Enjoy alongside a hot cup of Earl Grey tea to complement the citrus notes. For an extra indulgence, drizzle a little raspberry coulis over the plate before serving.