Sweet & Tangy Homemade Key Lime Pie

If the is one dessert that I think screams Summer it is Key Lime Pie! It is sweet, tangy, easy to make and so fretting. A dessert simple enough to make anytime you want.

Fruity desserts are all I crave in the Summer. Fresh flavours that not only taste delicious but look beautiful too. Don’t get me wrong, I love all the fresh berries and peaches for pie, but there is just something so perfect about a Key Lime Pie on a hot Summer day.

This pie is truly one of the easiest pies to make, but you would never know it by tasting it. You start with a simple graham cracker crust that is full of toasted coconut. Then, you mix together the key lime filling ingredients, which give you the most glorious silky, smooth texture. Pour that into the graham crust and bake it for just a few minutes to set. The only thing that requires time is letting it chill for a few hours in the fridge to set. Once set, pile a ton of fresh whipped cream on top and finish it with some lime zest and toasted coconut.

Key Lime Pie is such a great dessert for the Summer time because you only need your oven for a few minutes and the pie can be made completely in advance. Whether you are hosting a party, and family dinner or just want a refreshing treat, this is truly a no fail recipe!

Tips for Making Perfect Key lime Pie

1. Make sure that you press the crust into the pie plate really well. You want it nice and compact so that the crust holds together as it bakes.
2. Once the pie has baked, be sure to give it at least 4 hours in the refrigerator to set. You can absolutely make this dessert a day in advance but if you are not, it needs enough time to chill completely before serving.

Key Lime Pie Ingredients

Graham Crackers– You can use homemade or store bought. Gluten free or regular whatever you need.

Sweetened Condensed Milk– This is the base of the pie that gives it a beautiful silky sweet texture. Make sure you are not using evaporated milk.

Egg Yolks– These help the pie stabilize and stay creamy and delicious.

Limes- While it is traditionally key limes, if you can’t find those or just don’t want to juice a million teeny tiny limes, regular limes work just as well.

Plain Greek Yogurt– Full fat is best, but you want plain unsweetened.

Shredded coconut- I like unsweetened but you can use sweetened if you prefer.

Butter– You need just a touch to hold the graham crust together.

Heavy Cream- This is what you beat to make a fluffy homemade whipped cream.

Sugar– Just a touch of granulated sugar for the crust.

Vanilla– This is optional, but I like a touch of vanilla in the pie filling.

The Steps

1. Start by preheating your over to 350F.
2. Then, stir together the graham crumbs, sugar, and toasted coconut in a medium size bowl for the crust.
3. Pour in the melted butter, then stir until well combined.
4. Take a pie dish or a springform pan and lightly grease it. Dump the graham cracker mixture into the pan, and press it down around the entire bottom and up the sides about 1-2 inches. You can use your hands, the back of a spoon or a measuring cup to press the crust down.

1. Bake the crust in prepared oven for 8-10 minutes then remove from the oven and let cool for a few minutes.
2. For the filling, simply whisk together all of the filling ingredients in a large bowl until smooth.
3. Pour the filling into the baked graham crust, gently smooth out the top then bake for 10 minutes.

1. Allow the pie to cool on the counter, before covering it and placing it in the refrigerator to cool for at least 4 hours or over night.
2. When you are ready to serve the pie, add the cold heavy cream and 2 tbsp of sugar to a bowl with a stand mixer or hand mixer. Beat until stiff peaks.
3. Finally, spread the whipped cream over top of the pie, then top with a little bit of fresh lemon zest and a sprinkle of toasted coconut. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!