If there’s one dessert that instantly feels like sunshine on a plate, it’s Key Lime Pie. Sweet, tart, creamy, and cool — every bite tastes like a vacation in Florida.
This pie brings together velvety lime filling, a golden graham cracker crust, and just the right amount of citrus zing for a dessert that’s both comforting and refreshing.
Table of Contents
Why You’ll Love This Key Lime Pie
This isn’t just any pie — it’s the ultimate balance of creamy texture and zesty citrus.
- Perfectly balanced flavor: Sweet and tart with a silky smooth finish.
- Quick and easy: Ready in under 30 minutes of prep.
- Light yet indulgent: A dessert that satisfies without feeling heavy.
- Make-ahead friendly: Tastes even better chilled overnight.
- Classic favorite: Always a crowd-pleaser for any occasion.
I first made this pie after a road trip through the Florida Keys — where key lime pie was served at every little beach café we stopped at. I wanted to capture that same feeling: sun-warmed sweetness with a tang that makes you smile. Back home in Texas, this version became my go-to dessert for family dinners — a slice of summer, no matter the season.
If you love creamy citrus desserts like this, you’ll adore my Persian Orange Cake — another bright, aromatic treat that pairs beautifully with tea or coffee.
Ingredients You’ll Need
For the Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon white sugar
For the Filling
- 1 (8-ounce) package reduced-fat cream cheese, softened
- ½ cup low-fat vanilla Greek yogurt
- ½ cup fat-free sweetened condensed milk
- ¼ cup key lime juice
- 1 drop green food coloring (optional)
(Jake’s Tip: If you can find real key limes, use them! Their flavor is softer, more floral, and less acidic than regular limes.)
Optional Toppings
- Whipped cream or coconut cream
- Lime zest for garnish
- Crushed graham cracker dust
- Thin lime slices or mint leaves
Optional Add-Ons or Substitutes
- Use ginger snaps instead of graham crackers for a spicier crust.
- Substitute Greek yogurt with plain for a tangier flavor.
- For dairy-free, use coconut cream cheese and condensed coconut milk.
- Add a splash of vanilla extract for extra depth.
Step-by-Step Instructions
- Make the crust:
Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch pie pan. Bake for 8–10 minutes, then cool completely. - Prepare the filling:
In a large mixing bowl, beat cream cheese until smooth. Add Greek yogurt, condensed milk, key lime juice, and food coloring (if using). Beat until silky and fully combined. - Assemble the pie:
Pour the filling into the cooled crust, smoothing the top with a spatula. - Chill:
Refrigerate for at least 4 hours or overnight until set. - Garnish and serve:
Top with whipped cream, lime zest, or thin lime slices just before serving.
Quick Reminders:
- Don’t overmix — it can make the filling too loose.
- Chill thoroughly for a firm, creamy texture.
- Always use fresh lime juice for the best flavor.
Expert Tips for Success
- Use full-fat ingredients for the creamiest texture, even if you use reduced-fat options occasionally.
- Don’t skip chilling: It helps the flavors meld and improves consistency.
- Make mini pies: Perfect for parties — use a muffin tin lined with paper cups.
- Add zest: Lime zest enhances aroma and gives the pie that signature freshness.
- Freeze for later: This pie freezes beautifully for up to 1 month.
If you love cool, creamy pies, my Blueberry Chia Seed Pie is another no-bake favorite that’s equally refreshing and full of fruity flavor.
Serving Suggestions
- Serve with a dollop of whipped cream and a sprinkle of zest.
- Pair with iced tea or lemonade for a summery touch.
- Garnish with mint sprigs for a fresh aroma.
- Add toasted coconut flakes for a tropical twist.
- Serve alongside Yogurt Cloud Cake for a light dessert duo.
(Jake’s Tip: Chill your serving plates before plating — it keeps the pie cool longer on warm days.)
Storing and Reheating
How to Store It:
- Keep covered in the fridge for up to 4 days.
- Store slices individually for easy serving.
Freezing Tip:
- Freeze the whole pie or individual slices tightly wrapped for up to 1 month.
- Thaw overnight in the fridge before serving.
Do Not Reheat:
- This is a chilled dessert — serve cold for the best flavor and texture.
Nutrition (Per Slice)
- Calories: 295
- Protein: 7g
- Carbohydrates: 30g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 180mg
- Fiber: 1g
- Sugar: 23g
- Vitamin C: 6mg
- Calcium: 120mg
- Iron: 0.5mg
Frequently Asked Questions
Can I use bottled lime juice?
Yes, but fresh is always better for flavor and aroma. If using bottled, choose pure key lime juice without added sugar.
Can I make this ahead?
Definitely — it actually tastes better the next day as the flavors deepen.
Can I skip the food coloring?
Of course! The pie will still have a lovely pale-yellow hue.
Final Thoughts
This Key Lime Pie is a sunshine-sweet, creamy classic that never disappoints. It’s light, tangy, and refreshingly smooth — everything you want in a summer dessert.
It’s proof that the simplest ingredients can create the most memorable bites.
- Keep it chilled.
- Keep it bright.
- And never skip the zest — that’s where the magic is.
For another citrus-inspired dessert, try my Burnt Basque Cheesecake — it’s rich, creamy, and just as unforgettable.
Key Lime Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie pan and bake for 8–10 minutes. Cool completely.
- Beat cream cheese in a large bowl until smooth. Add Greek yogurt, condensed milk, key lime juice, and food coloring if using. Beat until silky.
- Pour the filling into the cooled crust and smooth the top evenly.
- Refrigerate for at least 4 hours or overnight until fully set.
- Garnish with whipped cream, lime zest, or lime slices before serving.
Nutrition
Notes
- For the best flavor, use fresh key lime juice if available.
- Chill thoroughly before serving for a firm, silky texture.
- This pie is meant to be served cold.
