1-Diving into this key lime pie recipe is straightforward and fun, with each step designed for clear, easy execution. Start by preheating your oven to 375°F and positioning the rack in the middle to ensure even baking. In a medium bowl, combine the 1½ cups finely crushed graham cracker crumbs, ⅓ cup packed light brown sugar, and 4 tablespoons melted unsalted butter, stirring until well mixed. Press this mixture firmly onto the bottom and sides of a 9 x 1.5-inch deep-dish pie pan, aiming for about ¼-inch thickness to create a sturdy base.

2-Building and Baking the Crust: Bake the crust for 10 minutes until it’s lightly browned, then let it cool on a wire rack while you prepare the rest. Lower the oven temperature to 350°F for the next stage. In a large bowl, whisk together the two 14-oz cans sweetened condensed milk, 1 cup plain Greek yogurt, 1 tablespoon grated lime zest, and ¾ cup fresh lime juice until the mixture is smooth and creamy. Here, you can add a link to our guide on easy graham cracker crusts if you’re new to this part.

3-Filling and Finishing Touches: Pour the filling into the warm crust and bake for 15 minutes, until the filling is almost set but still slightly wobbly in the center it’s okay if it jiggles a bit. Cool the pie at room temperature for 30 minutes, then refrigerate for at least 3 hours to let it firm up fully. For the topping, beat the 1 cup cold heavy cream with an electric mixer until soft peaks form, then add the 2 tablespoons confectioners’ sugar and beat until medium peaks form. Spread this whipped cream over the chilled pie and garnish with the 1 teaspoon grated lime zest and 8 to 10 thin lime slices before serving. If you’re adapting for dietary needs, substitute as needed and adjust times to keep the texture just right.