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Joanna Gaines Key Lime Pie Recipe

Joanna Gaines Key Lime Pie Recipe

Livy Lane
There is something special about a creamy lime pie after dinner. This Joanna Gaines Key Lime Pie Recipe has a buttery crust and bright citrus flavor. The filling is smooth, sweet, and perfectly tangy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 45 minutes
Course Soup
Cuisine American
Servings 8
Calories 435 kcal

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons melted butter
  • 2 cans sweetened condensed milk 14 ounces each
  • 1 cup plain Greek yogurt
  • ¾ cup fresh lime juice
  • 1 tablespoon finely grated lime zest
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Pinch of salt
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons melted butter
  • Pinch of salt2 cans sweetened condensed milk 14 ounces each
  • 1 cup plain Greek yogurt
  • ¾ cup fresh lime juice
  • 1 tablespoon finely grated lime zest
  • 1 teaspoon vanilla extract
  • Pinch of salt1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lime zest

Instructions
 

Prepare the Graham Cracker Crust

  • Preheat your oven to 350°F. Add graham cracker crumbs, sugar, salt, and melted butter to a bowl. Stir until the mixture looks like damp sand.

Press the Crust Into the Dish

  • Pour the crumb mixture into a 9-inch pie dish. Press it firmly across the bottom and slightly up the sides. Use the bottom of a glass for an even crust.

Bake the Crust

  • Bake the crust for about 8 to 10 minutes. It should smell buttery and look lightly golden. Remove it from the oven and let it cool slightly.

Make the Lime Filling

  • Add condensed milk, Greek yogurt, lime juice, lime zest, vanilla, and salt to a large bowl. Whisk everything until smooth and creamy. Avoid overmixing the filling.

Fill the Pie Crust

  • Pour the creamy lime mixture into the cooled crust. Use a spatula to gently smooth the surface. Tap the dish lightly to remove large air bubbles.

Bake the Key Lime Pie

  • Bake the pie for about 15 minutes. The edges should look set while the center remains slightly soft. Do not bake until the center becomes completely firm.

Cool and Chill the Pie

  • Place the baked pie on a cooling rack. Let it cool for about 30 minutes. Then refrigerate it for at least 3 hours before serving.

Prepare the Whipped Cream

  • Add cold heavy cream, powdered sugar and vanilla to a mixing bowl. Beat until soft peaks form. Stop mixing once the cream becomes fluffy and holds its shape.

Finish and Serve

  • Spread or pipe the whipped cream over the chilled pie. Sprinkle lime zest over the top. Add thin lime slices if desired, then slice and serve.

Notes

  • Use fresh lime juice when possible for a brighter flavor.
  • Zest the limes before squeezing them.
  • Chill the pie completely before cutting.
  • Do not overbake the filling.
  • Press the crust firmly to prevent crumbling.
  • Use bottled Key lime juice when fresh Key limes are unavailable.
  • Add extra lime zest for a stronger citrus flavor.
  • Use whipped cream only after the pie becomes completely cold.
  • Add toasted coconut for a tropical twist.
  • Use crushed digestive biscuits when graham crackers are unavailable.
Keyword Joanna Gaines Key Lime Pie Recipe