Traditional Key Lime Pie Recipe
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PREP TIME 25
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COOK TIME 25
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TOTAL TIME 50 minutes + 3.5 hours chilling
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YIELDS 1 pie
Ingredients
For the Crust
- 1½ cups finely crushed graham cracker crumbs, from about 12 crackers
- ⅓ cup brown sugar
- 4 tbsp Ostro Coconut Oil - melted
For the Filling
- Two 14-oz cans sweetened condensed milk
- 1 cup plain Greek yogourt
- 1 tbsp lime zest
- ¾ cup fresh lime juice (We like to use up all the limes we have so nothing goes to waste!)
For the Topping
- 1 cup cold heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
Instructions
For the Crust
- Preheat oven to 375 °F and set an oven rack in the middle position.
- Combine in a bowl the cracker crumbs, sugar, and melted coconut oil; stir with a spoon, then use your hands to knead the ingredients together.
- Using your fingers and your palm, press the crumbs firmly into the bottom of a pie dish. Don't forget the sides! We usually take a 9 x 1.5-inch deep-dish glass pie pan. Try to get the crust to about ¼-inch thick otherwise you're missing out when it comes to your piece.
- Bake for 10 minutes. I personally like the crust browned, Joanne likes it less brown ... Pick your battle I guess.
- Let the crust cool off, best in the fridge if you're in a hurry.
For the Filling
- Lower the oven temperature to 350°F.
- In a bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm 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 for 2 hours in the fridge.
For the Topping
- In a bowl beat the heavy cream using a hand mixer until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with lime zest and lime slices.
Joanne's Tip
Make the crust a day ahead, but the filling should be added on the day of serving, otherwise the crust will get soggy.
