Key Lime Pie

I’ve been known to search far and wide for the best Key lime pie on planet earth, every family trip to Florida, every tropical-inspired restaurant, if it’s on the menu, I’m ordering it.

I’m not picky about where it comes from, but I am particular about how it tastes. To me, the perfect pie is thick and creamy, almost cheesecakey, without being overly sweet… in my brain, it should be tangy and balanced, with enough richness that you can actually taste the dairy, without sending you into a sugar-induced coma.

This is my take on a fabulous Key Lime Pie that delivers all of that goodness, and more!

---

---

Serves: 8
Time Commitment:

• Active Time: ~45–60 minutes

• Total Time: ~4 hours 20–30 minutes

Downloadable recipe card: Here

---

What You’ll Need

For your honey sweetened condensed milk

• 2 cups half and half

• 1/2 cup mild honey

• 1 tbs butter

• 1/2 tsp vanilla extract

For your crust

• 1 1/2 cups graham cracker crumbs

• 1/3 cup melted butter

• 3⁄4 tsp pink salt

For your filling

• 1 cup honey sweetened condensed milk (from above)

• 3 large egg yolks

• 1/2 cup Key lime juice (~11 key limes, bc angel #s)

• 1–2 tsp lime zest

For your whipped cream

• 2 cups heavy cream

• 1/2 cup full-fat Greek yogurt

How to Make

Preheat oven to 350°F

• First, let’s make our honey sweetened condensed milk (we’re using honey instead of sugar-laden and ultra-processed store bought options).

  • In a medium saucepan, combine the milk and honey. Simmer gently over medium-low heat, stirring occasionally, until reduced to about 1 cup (~44 minutes, because... angel #s). Remove from heat and stir in butter and vanilla. Set aside to cool completely.

• Next, let’s make our graham cracker crust.

  • In a bowl, mix graham cracker crumbs and melted butter. Press into a 9-inch pie dish, covering the bottom and up the sides. Bake for 8–10 minutes, then let cool slightly.

• Whipped cream time!

  • In a medium bowl with a whisk (or hand mixer/stand mixer), whip the heavy cream until soft peaks form, then whisk in in the yogurt. Transfer to fridge to chill so it’s ready to go when pie is (Pro-tip: hand mixer or stand mixer is easiest)

• After, it’s time to make our filling.

  • In a medium bowl, vigourously whisk egg yolks until they’re pale and fluffy. Stir in 1 cup of your honey-sweetened condensed milk until combined. Add Key lime juice and lime zest; mix until smooth.

  • Pour filling into your warm crust.

• Now we’re ready to bake!

  • Bake (at 350°F) for 12–15 minutes, until the center is just set.

  • Remove from oven and let cool to room temperature on the counter, once at room temperature, transfer to fridge to chill. Chill for at least 3 hours; overnight is best.

• When it’s time to serve...

  • Spoon whipped cream over pie and garnish with lime zest and/or slices.

Enjoy!