This post may contain affiliate links. Please read our disclosure policy.
Key Lime Pie Recipe {Lightened Up} – this is by far the best key lime pie I’ve ever had. Homemade graham cracker crust, flavorful sweet and tangy filling, made with Greek yogurt and topped with whipped cream. Just try it, you’ll love it.
When I don’t feel like baking a whole cake (even a small one), I often make a pie or tart. I had almost forgotten that I have a great key lime pie recipe.
I just rarely have it and make it. I was in Florida last month and couldn’t resist, but order a key lime pie in every restaurant that we went to. So I had key lime pie for dessert almost every day.
When I came back, I had to make my favorite recipe and share it with you.
What ingredients do you need to make healthy, Lightened Up Key Lime Pie?
This Key Lime Pie Recipe {Lightened Up}, used: thick and creamy Greek yogurt, condensed milk, egg yolks, fresh key lime juice and key lime zest.
The sweetness from the condensed milk makes is just perfect.
And the flavor from the fresh key lime juice is amazing!
How to make this Key Lime Pie Recipe {Lightened Up}?
-
Preheat oven to 350F.
In a bowl, combine graham cracker crumbs, butter and sugar. Mix with a spatula to combine.
Spread evenly on the bottom and sides of a pie dish (8 or 9 -inch pie pan).
-
Bake for 8-10 minutes, until golden.
Cool completely.
-
In a bowl, combine all ingredients for the filling. Mix well. You can use an electric mixer.
-
If the mixture does not appear smooth, strain through a fine mesh sieve.
Pour over the crust. Bake for 15-28 minutes, until set.
Remove from the oven an cool to room temperature. Then refrigerate for 1 hour. Serve with or without the whipped topping.
-
Using an electric mixer, beat heavy cream, vanilla and sugar together until stiff peaks. Lifting the whisk, the peaks should hold their shape. (Time may vary, depending on the type of cream and mixer used. It is anywhere between 2 and 5 minutes)
I’m a huge fan of citrusy desserts. Make sure you check out this Tangerine Layer Cake With Tangerine Curd And Cream Cheese Filling, Blood Orange Cheesecake Squares and Classic Lemon Bars With Shortbread Crust.
You actually don’t need to squeeze the key lime juice yourself, you can use store bought. But I’m the type of person, who loves cooking from scratch, when I have the time. Luckily, my local grocery store carries key limes almost year round, so I was able to use them in the recipe. If you can’t find key limes, you can use regular limes.
Difference between limes and key limes:
By the way, what is the difference between key limes and limes? Key limes are much smaller, which makes extracting the juice  and zesting them a little harder. (I use this citrus juicer and my microplane zester for this). Key limes also have seeds inside (not fun!). These are the main differences between key limes and limes that I’m aware of.
For the crust, I used graham crackers and melted butter. I baked it for 10 minutes, before adding the filling. I rarely use sugar, when I make graham cracker crust. I just prefer my desserts less sweet, actually my whole family does. I’ve included sugar as an optional ingredient in this Key Lime Pie Recipe.
And here it is – the topping. Should you use a topping on a key lime pie? If you had asked me a few years ago, I’d say – YES! But I’ve chosen to skip the topping lately. As much as I like it, it is just extra calories. And there is no need of extra calories in a “lightened up” recipe.
If you decide to use topping, I’d suggest that you use fresh homemade whipped cream, instead of cool whip. Totally optional.
This lightened up key lime pie is super easy to make. Ready in under 1 hour. Tangy and refreshing, perfect for summer. Serve it at your next barbecue or a beach (pool) party.
More Lime Desserts:
Key Lime Pie Recipe {Lightened Up}
Ingredients
For the graham cracker crust:
- 1 cup graham cracker crumbs
- 5 tbsp melted butter
- 1 tbsp sugar, (optional)
For the filling:
- 3 egg yolks
- 14 oz sweetened condensed milk
- 1/2 cup key lime juice
- 1 1/2 tsp key lime zest
- 1/2 cup Greek yogurt
For the whipped cream:
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp vanilla extract
Instructions
For the graham cracker crust:
- Preheat oven to 350F.In a bowl, combine graham cracker crumbs, butter and sugar. Mix with a spatula to combine.Spread evenly on the bottom and sides of a pie dish (8 or 9 -inch pie pan).
- Bake for 8-10 minutes, until golden. Cool completely.
For the filling:
- In a bowl, combine all ingredients for the filling. Mix well. You can use an electric mixer.
- If the mixture does not appear smooth, strain through a fine mesh sieve.Pour over the crust. Bake for 15-20 minutes, until set.Remove from the oven an cool to room temperature. Then refrigerate for 1 hour. Serve with or without the whipped topping.
For the whipped cream:
- Using an electric mixer, beat heavy cream, vanilla and sugar together until stiff peaks. Lifting the whisk, the peaks should hold their shape. (Time may vary, depending on the type of cream and mixer used. It is anywhere between 2 and 5 minutes)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a gorgeous pie, Mira! I often make pies or tarts when I don’t want cake either, so I will have to try this version. Love that it’s lightened up!
I have a husband who is crazy for key lime desserts and I think I’m going to have to make this for him. So delicious.
This is the prettiest key lime pie! I love that it’s lightened up too! So perfect for summer!
This is the easiest Key Lime Pie I’ve ever made!
I do not see anything light about this recipe the fat is in the egg yolks And condensed milk,and it’s  similar to the recipe as on the bottle of Keylime juice
I think you should make the recipe from the bottle.
Notes please on making the tarts. Ty?
Yes, you can make this into mini tarts.
Can i frozen mini tarts?
Yes, mini tarts can be made and frozen using the same recipe.
Can we get any more specific than 15-28 minutes? Just threw this bad boy in the oven and ooooooh baby I’m starting to sweat about the prospect of those mysterious 13 minutes. Help me. If I can’t get this to work I’m going straight back to ‘noshing on ‘Cados.
–Cado Steve
I don’t understand the question, sorry. You bake for 15-20 minutes.
This is the best thing I’ve made! Tastes “naughty” but it’s so not! My family raved about it!