Key Lime Pie  

Key Lime Pie is my go-to dessert for family cook outs. It’s simple and easy to make. Just a few ingredients and your family will be indulging on this tangy, delicious dessert. My favorite part is the crust, using Kelapo’s Ghee gives a perfect sweet and salty ratio everybody loves. 




  • Finely Crushed Graham Cracker Crumbs (1 ½ cups) 
  • *12 whole graham crackers 
  • Light Brown Sugar (⅓ cup *packed) 
  • Kelapo Ghee *Melted (4 tablespoons) 

 Pie Filling: 

  • Sweetened Condensed Milk (28 oz.) 
  • Plain Greek Yogurt *2% or Whole Milk (1 cup) 
  • Grated Lime Zest (1 tablespoon) 
  • Fresh Lime Juice (¾ cup) 


  • Cold Heavy Cream (1 cup) 
  • Confectioners’ Sugar (2 tablespoons) 
  • Grated Lime Zest (1 teaspoon) 
  • Thin Lime Slices (8-10 slices) 




  1. Preheat the oven to 375 degrees Fahrenheit. 
  2. Using a fork, combine 1 ½ cups of graham cracker crumbs, ⅓ cup of light brown sugar, and 4 tablespoons of melted Kelapo ghee. Then using your hands combine the crust mixture well. 
  3. Grab your 9 x 1.5 inch pie pan and add in your crust mixture. Using your hands or a spoon compress the crust into the bottom and sides of your pan; the srust should be ¼ inches thick. 
  4. Place in the oven for 10 minutes, then let the crust cool in a room temperature environment. 

 Pie Filling: 

  1. Lower your preheated oven to 350 degrees Fahrenheit. 
  2. Using a large bowl, add 28 oz. sweetened condensed milk, 1 cup plain greek yogurt, 1 tablespoon lime zest, and ¾ cup of fresh lime juice. Mix until combined. 
  3. Once fully combined, pour the filling into the pie pan with graham cracker crust and bake in the oven for 15 minutes. 
  4. Take the pie out of the oven and let it sit in a room temperature environment for 30 minutes before putting it into the refrigerator to let cool for roughly 3 hours. 


  1. Using a stand mixer, beat 1 cup of heavy cream until soft peaks form. Next, add in 2 tablespoons of confectioners’ sugar and beat until medium peaks form. 
  2. Once your pie has fully cooled in the refrigerator for 3 hours, add your topping, lime zest, and thin sliced lime wedges to serve. I recommend to serve cold so, make sure your pie is fully cooled before serving and enjoy. 


Recipe from: 

Related Posts Plugin for WordPress, Blogger...

Tags: , , , , , ,

Post a Comment

Your email is never published nor shared.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>