Luscious Key Lime Pie

An easy key lime pie with a smooth, creamy filling and simple ingredients.

Servings: 8 to 10

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes, plus at least 3 hours to chill

Ingredients

For the Crust

• 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers

• ⅓ cup (packed) light brown sugar

• 4 tablespoons unsalted butter, melted

For the Filling

• Two 14-oz cans sweetened condensed milk

• 1 cup plain Greek yogurt (2% or whole milk)

• 1 tablespoon grated lime zest

• ¾ cup fresh lime juice

For the Topping

• 1 cup cold heavy cream

• 2 tablespoons confectioners' sugar

• 1 teaspoon grated lime zest

• 8 to 10 thin lime slices

  Instructions

  Make the Crust: Preheat the oven to 375°F with a rack in the middle.

  Combine the graham cracker crumbs, brown sugar, and melted butter—stir with a fork, then work it with your hands until fully combined. Press firmly into the bottom and up the sides of a 9-inch pie pan, about ¼-inch thick (do the sides first). Bake 10 minutes, until just barely browned, then cool on a wire rack.

  Make the Filling: Lower the oven to 350°F. Whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour into the warm crust and bake 15 minutes, until almost set—it should still wobble slightly. Cool at room temperature for 30 minutes, then chill in the fridge about 3 hours.

  Make the Topping: Beat the heavy cream to soft peaks, then add the confectioners' sugar and beat to medium peaks. Top the pie with the whipped cream and decorate with lime zest and lime slices. Keep chilled until ready to serve, and slice cold, wiping the knife clean between cuts.

  Notes

  Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.