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
6 cups half and half
1 1/2 cup mild honey
3 tbs butter
1 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
3 cups honey sweetened condensed milk (from above)
9 large egg yolks
1 1/2 cup key lime juice
3 tsp lime zest
For your whipped cream
2 cups heavy cream
1/2 cup full-fat Greek yogurt
How to Make
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 3 cups (~44 minutes, because... angel #s).
Remove from heat and stir in butter and vanilla.
Set aside to cool completely.
Now, preheat oven to 350°F
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.
After, it’s time to make our filling.
In a medium bowl, vigorously whisk egg yolks until they’re pale and fluffy. Stir in 3 cups 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 just about time to serve...
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.
Spoon whipped cream over pie and garnish with lime zest and/or slices.
Enjoy!
