You need to try this healthier key lime pie recipe made with greek yogurt and a graham cracker crust! This summer dessert is easy to make, super rich and uses store-bought key lime juice for a citrus punch.
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Why You’ll Love This Key Lime Pie With Condensed Milk
It isn’t summer without key lime pie. This sweet, tart dessert is a classic to make during the summer months. This recipe is a family favorite and we never go a summer without making it at least twice!
This creamy key lime pie is made with condensed milk, key lime juice, and greek yogurt or sour cream.
Making the Graham Cracker Crust
Graham cracker crust is the stuff dreams are made of. There’s something about the flavor of graham crackers that just makes your heart happy. Mix the crushed graham crackers with melted butter, brown sugar and a pinch of salt. Once the graham cracker mixture is combined, gently press it into a round pie dish. I like to use the bottom of a measuring cup or the back of a spoon to spread crumbs evenly.
Is This Recipe Gluten-Free?
To make this recipe gluten-free, you’ll want to use gluten-free graham crackers like these ones. If you’re not following a gluten-free diet, any graham cracker brand will do!
Is This Recipe Dairy-Free?
To make this recipe dairy-free, use a can of sweetened coconut condensed milk, your favorite dairy-free yogurt and remember to use vegan butter in the crust.
FAQs:
Can I Use Sour Cream Instead of Greek Yogurt?
Yes! Both sour cream and greek yogurt work in this recipe. Greek yogurt is a great swap if you don’t have sour cream or vice versa. For a healthier option, opt for plain, unsweetened greek yogurt.
What Key Lime Juice Should You Use?
I like to use the Key West Lime Juice from Nellie & Joe's. You can find their natural option in stores like Whole Foods or their regular option in a variety of grocery stores. I’ve used both versions and the taste is equally delicious no matter which you choose!
Using store-bought key lime juice is much easier than squeezing juice from key limes.
How To Make a Homemade Whipped Cream Topping
Homemade whipped cream is beyond easy and always tastes amazing. To make your homemade whipped cream topping, add heavy whipping cream, honey or powdered sugar, and vanilla to a bowl.
Use a mixer to whisk on low speed for a few minutes. Increase the speed to medium or medium-high once the mixture begins to thicken. Stop mixing when you get soft to medium peaks. If you overmix your whipped cream, it will become too thick and not as smooth.
How Long Should You Refrigerate Before Serving?
I recommend chilling your key lime pie for at least 3 hours before serving. If you’re in a rush, you can pop the room temperature pie into the freezer for a bit to speed up the cooling process.
Storage Tips
Cover your pie dish with plastic wrap and store in the fridge for up to 4 days. Alternatively, you can store any leftover slices in an airtight container.
Ingredients
Citrus Filling:
- Sweetened Condensed Milk
- Plain Greek Yogurt
- Key Lime Juice
- Lime Zest
Cookie Crust:
- Graham Crackers
- Brown Sugar
- Salted Butter
Homemade Whipped Cream Topped:
- Heavy Whipping Cream
- Honey (or Sugar)
- Vanilla Extract
More Summer Dessert Recipes:
If you make this key lime pie, be sure to tag #bakedabundance on Instagram. We’d also love it if you would leave a comment below and rate the recipe. We appreciate you!
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Healthy Key Lime Pie (No Eggs)
You need to try this eggless key lime pie recipe made with Greek yogurt and a graham cracker crust! This refreshing dessert is easy to make, super rich, and uses store-bought key lime juice for a powerful citrus punch.
- Prep Time: 15
- Cook Time: 18
- Total Time: 45
- Yield: 12 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
Filling:
- 28 oz sweetened condensed milk
- ½ cup plain greek yogurt (or sour cream)
- ¾ cup key lime juice
- zest from 2 regular limes
Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons brown sugar
- 6 tablespoon salted butter, melted
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons honey (or powdered sugar)
- 1 teaspoon vanilla extract
- top with whipped cream, lime zest, and raspberries (optional)
Instructions
- Preheat oven to 375°F. In a mixing bowl, combine the graham cracker crumbs, brown sugar and melted butter. Use the bottom of a measuring cup or a spoon to press the crumb mixture into a standard pie dish.
- Bake the crust for 8 minutes. Let rest for 5 minutes.
- Whisk together the filling ingredients until smooth. Pour key lime filling into prepared crust. Bake for 10 minutes.
- Let pie cool at room temperature for a bit. Chill your pie in the refrigerator for at least 3 hours before serving. (To speed up the chilling process, you can pop your pie into the freezer for a bit after it’s reached room temperature.)
- Store in the fridge and enjoy for up to 4 days.
- To make whipped cream, add ingredients to a mixing bowl and whisk on medium for a few minutes. You can use a hand mixer or a stand mixer. Turn up the speed after a few minutes until you can form medium peaks by lifting the beaters from the whipped cream mixture.
Recipe adapted from Mom on Timeout
Megan
This is seriously the best key lime pie recipe I've ever tried. So easy and delicious. I brought this to a family party and everyone loved it! Thanks.
Randy
Loved it! Packed with flavor. Brought it to a family event and needless to say, I was only bringing the dish home!