For the most predictable results, I’d actually stick with the pie version of the recipe. I’ve made it twice now. Thank you Jenn. Loved by my entire family of avowed chocoholics. I wouldn’t change the yogurt/condensed milk ratio, but if you want to make it less sweet, you could use a tad more lime juice, omit the sugar from the whipped cream topping and reduce the sugar a bit in the crust. OMG!!! I have made this recipe so many times for different occasions (usually when the weather turns warm). EVER. This pie is outstanding and I wouldn’t change a thing and will be making over and over. This crust is amazing. I couldn’t find graham crackers at the dollar store so I bought cheap pecan cookies instead because they aren’t very sweet. Thank you once again, Jenn, for a wonderful recipe. Best Key Lime Pie I’ve tried, and that a lot since I’m from Miami lol. This looks like a wonderful recipe but we’re trying to reduce sugar consumption here! Yes, I definitely recommend at least 3 hours. First time making this and it was perfect, well, it tastes perfect. I made this pie today, and it was easy and excellent. Plus the crust has enough butter in it to grease the pan. This was a hit in my house! Now that I can make my own Key Lime Pie, I no longer have to wait for Happy Hour at my favorite local spot just to indulge in their KLP. Get recipes, tips and NYT special offers delivered straight to your inbox. I made this for my son on his 20th birthday, on the 7th! Just wondering if it might be possible to add more Greek yogurt and reduce the condensed milk to cut back on the sugar…. Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. Key Lime Pie Popsicles Smitten Kitchen. Great summer dessert!! Do I need to grease the pan before pressing the crust in? . Every recipe that I have tried of Jenn Segal’s (both online and from her book) has been pitch perfect. Delicious pie! Absolutely delicious and super easy to make! Hope that helps! 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. This is a great recipe. Thank you, this looks great and I don’t want to mess it up! Can’t wait to try. Add in a few drops of green food coloring if desired. Stir with a fork first, and then your hands until the mixture is well combined. Featured in: , Good to know, Meg — thanks for the follow-up! I just love what she does with food! There’s alot of condensed milk, can I add more lime juice and what would you suggest the ratio be? Hi Amy, While I don’t think this is the kind of thing that I’d suggest making ahead and freezing with or without the whipped cream, if you have leftovers, you may be able to get away with freezing them (please keep in mind I haven’t frozen it myself). If I grabbed greek yogurt from the store and realized it has skim milk, how will it effect this recipe? This was a great recipe. Thank you! 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. It was an easy and delicious fix. Combine all three ingredients and stir until well mixed. I had leftover filling so threw it into premade tart shells and gave it to my tenants. I’d love to hear how they turn out if you try it! I ate another piece two days later and it was even better than the first time and believe it or not the crust was not soggy!! Like, can I put it in the fridge with the pie still in the pie pan? I have a lemon fan in the house that doesn’t like meringue. Just wondering if it would freeze properly. Gave second pie to son and girlfriend. Loved making this! Excellent idea! Great recipe. Refrigerate for 3-4 hours before serving. As always, thank you for sharing!! I am trying your Dad’s favorite – chocolate pie – next!!!! Her interplay of spices, aromas, and textures produces fabulous results…every time. First, make -- or buy! Store the pie in the refrigerator until ready to serve. , Thank you sooo much for this recipe. I made the pie ( except for whipped topping ) the day before serving and baked the pie 30 minutes instead of 15. Hope you enjoy! Bake time may be a little less but not much. Our family just loved it! She was kind enough to leave half the leftovers with us, and we just finished the last piece today. Hi Dawn, I’ve never made it with lemons but I think it should work. Thank you Jenn so much for sharing this! Hi Lisa, I’ve never made this with lemons but a few readers have commented that they have and have been happy with the results. Thank you! I just finished making this the evening before presenting it as an anniversary gift to my husband. Store-bought its totally fine here! Choose plump limes that give a little when you squeeze them; they will be easier to juice. I’m hoping to make this over the 4th of July weekend. , Okay. Easy to follow recipe…love the accompanying photos…and it set beautifully. He’s very glad I did. Be sure not to confuse it with evaporated milk, which is usually sold right alongside. My husband said this is the best recipe he has had that is homemade and as close to the pie he had in key west as they come. I plan to make it tomorrow but with lemons since we have a million. Freeze until firm, at least three hours. Jenn, you are the best! Hi Kristin, you could cut the brown sugar in the crust by a few tablespoons and the confectioners’ sugar in the whipped topping back to 1 Tbsp. More likely not enough sugar. Will 1.5% fat Greek yogurt work? It was a huge success and all agreed it was the perfect blend of tart/sweet. It came out perfect in every way! Or Thanks! We had this Key Lime Pie for a family dinner this July and it was the BEST Key Lime Pie any of us ever had! It is so cute! And should I then just cut all amounts by 4? This pie was amazing! This post may contain affiliate links. It will set up but not get super hard. Kristen and Jenn, I added an extra 1/4 cup lime juice, and an extra 8 oz. That meant I had some filling that wouldn’t fit in the pie pan. Since then, I made this recipe three times and each time folks have told me it’s the best key lime pie they’ve ever had. It was a perfect blend of tart/sweet, and the texture of the pie was perfect. This is the most delicious key lime pie I have ever eaten. I love that regular limes are recommended!! Hope that helps and that you enjoy! Delicious and easy to make. He was highly skeptical of a recipe that used regular limes but your recipes have always been so good, I decided to give it a try. Can’t wait to make this! but my usual key lime pie recipe (Joe’s Stone Crab) uses 3 yolks with the filling. I made this recipe on Father’s Day. It tastes great and it is so much easier than squeezing a bunch of little limes!! A tart, refreshing dessert is the perfect way to cool off. What type of pie pan are you using? Hi! Any thoughts? If I don’t want it to be so sweet, can I use 2/3 condensed milk and an extra TBSP of lime? Thanks. It has a lovely baked cheesecake like consistency and super easy to make. This pie is amazing as is( I last made it for Father’s Day) but I need some guidance on making the crust gluten -free for a friend’s upcoming birthday!! Might be the best dessert I’ve ever made and it was a huge hit! It’s light and refreshing and a little bit of puckery tartness. I cannot stress enough how amazing and phenomenal this Pie is! It seems like all you are doing is heating up the filling, then cooling it back down again in the fridge. It is easy to make and received rave reviews from everyone!! Next, mix 2 14-oz cans condensed milk, 1/2 cup of fresh lime juice, 1 tablespoon of lime zest, and 6 large egg yolks with a hand mixer or in the bowl of a KitchenAid for 3 minutes. Well, she made it exactly as directed, said it was easy, and it looked fantastic decorated with the thinly sliced limes. The data is calculated through an online nutritional calculator, Edamam.com. So glad they turned out well — thanks for reporting back. I’m sorry! Forever your fan, Michelle, Edmonton, AB, Canada. I’ve seen Key lime pie w/ no eggs done both ways – – with the filling baked and unbaked. Will be making this again soon! (Alternatively, the cream can be beaten by hand with a whisk.) I LOVE your website! I made it tonight. Also the crust has way too much sugar for my taste. I’ve made plenty of pies over quarantine and my family all say this is by far the best one – so thank you! This was the winner. This recipe isn’t limey enough. So easy. 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’s moan worthy! Hi Carol, I worry that adding too much more lime juice will make the pie too runny, but you could probably get away with an additional 1 to 2 tablespoons. I just started baking and this is the first key lime pie I have ever made and I was nervous. I love this pie so much! So easy, everyone loved it and they looked so cute not to mention much easier than cutting and plating a pie. Both were fantastic! You are making me look like a star. AMAZING! Can this be turned into a lemon pie with 1:1 substitute of limes to lemons instead?
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