, I’ve made this twice now- and it’s so tasty. Just went to the store yesterday to pick up my limes. This is the BEST Key Lime Pie I’ve ever made. I have a ton of limes I would like to use up! Hi Diane, you pose a great question! Hope that helps! Made this Key Lime Pie recipe today and it turned our perfect! She couldn’t believe how easy it was and he couldn’t believe his mom just made the best Key Lime Pie he ever had. I’ve made this pie three times now and everyone loves it. He LOVED it! How To Make Frozen Key Lime Pie. Thanks Jenn. The recipe is so simple. Get recipes, tips and NYT special offers delivered straight to your inbox. Bake the crust for 10 minutes, or until lightly browned. Is it something similar to lemon posset where acidity from the citrus works to thicken the mixture? We made this for Father’s Day, but the store was sold out of limes. You can use regular yogurt but should strain it first. Just sweet enough and just tart enough and really, pretty much perfect. I real winner! can i freeze this pie with the whipped cream already on it? It was a perfect blend of tart/sweet, and the texture of the pie was perfect. Key lime pie without eggs. Can you leave out the sugar in the crust given that graham crackers are already fairly sweet? This crust is amazing. We always keep lemons on hand, so decided to try it. Then let the crust cool a bit while you make the filling. This week I have made this pie, your chocolate cream pie, and the salmon with cucumber/ onion salad. whipped topping, pie crust, heavy whipping cream, vanilla, coconut flour and 14 … Our family just loved it! Key Lime Pie is my family’s all time favorite pie and they loved this recipe. Every piece of Key Lime Pie takes me back to the tropical breezes of Florida. Jenn, you were right. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. We had friends over the other night for a rousing round of pickle ball and this was the perfect dessert to help us cool off afterwards. Spoon the mixture into graham cracker crust and smooth the surface with a spatula. Red on the outside, white interior. Prefer sour and not so sweet, or will that affect the consistency of the filling? Jenn, they asked me though if they could freeze it? Humble Pie? So glad you like this! xo. Excellent idea! Will be making this again soon! Hi Gail, Are you looking at the actual recipe underneath the step-by-step photos? Perfect snack on a really hot Coachella day! Every recipe that I have tried of Jenn Segal’s (both online and from her book) has been pitch perfect. I used muffin liners in pan, and cut the baking time in half. This is a hit every time! Make it with regular limes! SO I’m wondering what you’d recommend to increase the tanginess and maybe decrease the sweetness a bit. Absolutely delicious; has the perfect balance of sweet and tart. I made this for my son on his 20th birthday, on the 7th! Hi See, Unfortunately, you really need both cans of sweetened condensed milk. Hope you enjoy it as much as we did! Thanks much, Helen. I made my own sweetened condensed milk and bought a store bought crust (definitely making my own next time) but otherwise followed the recipe. Wow! Thank you for sharing. Definitely a keeper recipe and I am so grateful to have found this. It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor. So easy and delicious. Be sure to zest the limes before you squeeze the juice from them, as it’s near impossible to do afterward. Was this a hit! Add in a few drops of green food coloring if desired. I haven’t tried that, Adriana, but I think it should work. Excellent pie! Without a doubt THE best Key Lime Pie recipe I’ve ever found. Yes, I definitely recommend at least 3 hours. Will be making this for at least the fourth time. Does it get more tart as it bakes and chills? Maybe playing with the ratio of sweetened condensed milk and whole milk Greek yogurt? My friends and family loved this! The filling was super smooth and we didn’t think it was too sweet. I added about 25% more lime as my family likes it really tart. Yes, Cheryl, You can make the crust and the filling a day ahead of time, but store them separately. Hi Helen, I wouldn’t recommend decreasing the amount of sweetened condensed milk but you can add an additional tablespoon of lime juice to the filling. Process according to ice cream makers directions. Great recipe! Can one can sweeten condensed milk and one can evaporated milk work? Be sure not to confuse it with evaporated milk, which is usually sold right alongside. Moni. If so, what changes to the baking time did you need to make? Thanks. I live in Florida and everyone raves about the Key Lime Pie from Publix’s, but everyone I served this to thought this was better. Can’t wait to try. Question, where did you get your pie dish from? Not too sour, not too sweet, just right. Thank you for your great recipes and advice. Thank you! I followed the recipe exactly! So glad they turned out well — thanks for reporting back. I made it tonight and my boyfriend and I had like 3 pieces each! Hi Maiken, the filling is not likely to get more tart as it sits. Will greasing make it easier to remove the pie? Recipe was so easy to make. At the end of the processing time add in a 1/2 cup (or more) of crumbled graham crackers. He said, “don’t ever lose this recipe”. The amazing thing is the pie was still delicious and got raving reviews. You will, too. —Jennifer Steinhauer. The taste is spot on. It has a lovely baked cheesecake like consistency and super easy to make. Blind taste test by kids and partners followed. I swear that is the best pie ever and so easy to make. Chill mixture in fridge until completely cool. Muffin liners was a great idea! I’ve made it 4 times over the summer and it’s gotten rave reviews from all. Filling: 2 cans (14 oz each) Sweetened Condensed Milk ¼ cup sour cream 1 tablespoon lime zest ¾ cup fresh key lime juice 2 tablespoons cornstarch 2 tablespoons cold water Finished it in 2 days! I also browned the butter in the crust for a notably toasty nutty flavor. If you want to reduce the sweetness further, you can omit the sugar from the whipped cream topping and reduce the sugar a bit in the crust. It was a huge success and all agreed it was the perfect blend of tart/sweet. This recipe is a keeper! Thanks Jen. I added the juice from an additional lime and while it still wasn’t tangy enough, I didn’t add more because I didn’t want to mess up the texture too much. If you live near a citrus growing population, tree-ripened limes are best! Guess what? Everyone devoured it! The few leftover pieces have held up in the fridge very well. With no eggs, they are not going to firm up as in a custard pie. My granddaughter wanted it for her birthday dessert and the guests devoured it! I plan to make this Key lime pie again this weekend. Everyone raved over it and even mentioned it was the best they tasted. They turned out fantastic. Also the crust has way too much sugar for my taste. I didn’t expect the texture to be so spot on with the alternative custard ingredients…awesome. Hi Jenn, Your recipe is the baked one so I’m confused by your answer, do we bake or no? Since I can’t run to the store to get more, would you recommend using the nonfat Greek yogurt I have, straining the regular yogurt, or some other option? . In a mixing bowl, beat yolks until thick, about 3 minutes. Key lime pie is one of my husband’s favorites but since Tennessee isn’t known for it’s key limes, I’ve never been able to make it for him.