Easy Key Lime Pie
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Easy Key Lime Pie
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This easy Key lime pie is creamy and cool, with the perfect balance of tart and sweet. It's a classic, refreshing dessert and simple to make!
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Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs about 1 sleeve, finely ground
- ¼ cup unsweetened coconut or additional graham cracker crumbs, grated
- 3 tablespoons light brown sugar or dark brown sugar
- ½ cup butter melted, unsalted
For the Filling
- 1 sweetened condensed milk 14-ounce can
- 1 cup plain Greek yogurt 2% or full-fat
- 3 egg save the whites for Egg White Frittata, large yolks
- ¾ cup lime juice preferably key lime, but regular lime will work-about 6 regular or 8-10 key limes, freshly squeezed
- ½ tablespoon lime preferably key lime, but regular lime will work-about 2 regular limes or 3 to 4 key limes, finely grated zest
- ⅛ teaspoon kosher salt
- Whipped Cream for serving
- lime optional for serving, thinly sliced or key lime wedges
Instructions
- Place a rack in the center of your oven and preheat to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, coconut, and sugar. Pour in the butter and stir until you have a mixture the texture of wet sand. Transfer to a 9-inch pie plate (I prefer regular, but you can get away with deep dish) and press the mixture into the bottoms and up the sides of the plate. You don’t need to press too hard, or the crust will become tough. Bake for 8 to 10 minutes or until set and golden brown. Cool on a wire rack to room temperature.
- For the filling, in a large mixing bowl, whisk together the sweetened condensed milk, yogurt, egg yolks, lime zest (I like to zest the lime directly into the bowl), lime juice, and salt until smoothly combined.
- Pour the filling into the cooled crust. Bake for 10 to 15 minutes, until the filling is just set and a bit jiggly in the center. Cool to room temperature on a wire rack, then cover with plastic wrap and chill for at least 3 hours and up to overnight.
- Serve with whipped cream—you can decorate the whole pie with whipped cream and thinly sliced lime wedges, or allow guests to add their own.
Notes
- TO STORE: Refrigerate Key lime pie covered in the pie plate or in an airtight container for 2 to 3 days.
- : Cover the pie with a tight layer of plastic wrap and freeze for up to 3 months. Let it thaw in the refrigerator before serving, then add the whipped cream.
- TO STORE: Refrigerate Key lime pie covered in the pie plate or in an airtight container for 2 to 3 days.
- TO FREEZE: Cover the pie with a tight layer of plastic wrap and freeze for up to 3 months. Let it thaw in the refrigerator before serving, then add the whipped cream.
Nutrition Information
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Serving
1(of 10)
Calories
324kcal
(16%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
97mg
(32%)
Potassium
244mg
(5%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
478IU
(10%)
Vitamin C
7mg
(8%)
Calcium
161mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 324kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 97mg | 32% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 161mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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