This quick and easy key lime pie recipe is completely egg-free! The creamy filling is made with fresh key lime juice & zest, sweetened condensed milk, and yogurt. It's nestled inside a crisp graham cracker crust and take just a few minutes to make.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Chill Time 4 hourshours
Total Time 4 hourshours35 minutesminutes
Servings 10
Ingredients
For the crust
1 ½cups(150g)graham cracker crumbs, about 9 whole crackers or 1 full sleeve
¼cup(50g)granulated sugar
5tablespoonsunsalted butter, melted
For the filling
28ounces(792g)sweetened condensed milk
1tablespoonlime zest
¾cup(180ml)fresh key lime juice, about 25 key limes
In a medium mixing bowl, combine the graham cracker crumbs and sugar until well blended.
Drizzle the butter over the crumbs and stir with a fork until the crumbs are evenly moistened.
Tightly press the crumb mixture into the bottom and up the sides of the pan of your choice. The bottom of a clean measuring cup works best for this. Packing it tight will make sure it holds together and doesn't crumble when sliced!
Bake for 10 minutes.
Set on a wire rack to cool while you prepare the filling.
Make the filling
In a medium bowl, whisk the sweetened condensed milk, lime zest, and key lime juice together until well combined. Gently whisk in the yogurt.
Pour the filling into the prepared crust and bake for 8 minutes.
Remove from oven and set on a wire rack until cooled to room temperature.
Cover and refrigerate the pie for at least 4 hours or overnight.
Garnish and serve
Just before serving, top the pie with whipped cream and lime slices if desired.
Notes
Graham cracker crumbs: You can use store-bought crumbs or pulse the crackers in a food processor until finely ground.
Lime zest: I zested 1 regular for the filing. Be extra careful when zesting and avoid using the white part under the green skin. This is know as the pith and it can be quite bitter.
Key lime juice: I highly recommend fresh key lime juice but if you don't want to spend the time juicing these tiny limes, you can use bottled juice. Just be sure it say's "key lime juice". If you don't like key limes, skip this recipe and make my lime pie instead.
Yogurt: This recipe uses yogurt instead of eggs to create a silky texture. Full-fat Plain Greek yogurt works best but regular yogurt or sour cream can be substituted.
Make ahead tips
The crust can be prepared and prebaked up to 2-3 days in advance. Once cooled, cover with plastic wrap and store at room temperature.
The filling can be made up to 2-3 days in advance. Cover and refrigerate, then assemble and bake.
Baked and cooled pie will keep for up to 1 week stored in the refrigerator. Or store it in the freezer for up to 3 months. Thaw in the refrigerator overnight.