Key Lime Pie
This easy Key Lime Pie recipe is a healthy take on a classic Key Lime Pie. With a pecan crust and no refined sugars, this is a delicious dessert that you can feel good about eating!
This post may contain affiliate links which won’t change your price but will share some commission.
Instead of using graham cracker crumbs to make a crust for this Key Lime Pie, you’ll be using pecans. This provides a natural sweetness and makes this a delicious gluten-free dessert.
The rest of this Key Lime Pie still has delicious flavor from fresh lime zest and honey. The honey and pecan crust makes the flavor a little different but very similar to a traditional key lime pie.
Enjoy the creamy texture of the pie filling any time you need a fresh taste of summer! The key lime filling is made with a combination of greek yogurt and cream cheese, resulting in an appropriately sweet filling full of the flavor of fresh key limes!
Why You’ll Love this Recipe:
Refreshingly Tangy: The key lime juice and zest create a burst of tart, bright flavor that perfectly balances the sweetness of the honey.
Smooth & Creamy Filling: The blend of cream cheese and Greek yogurt produces a luxuriously smooth texture that melts in your mouth.
Nutty, Crunchy Crust: The pecan crust is not only gluten-free but also offers a delightful crunch and rich, nutty taste that complements the tangy filling.
Easy to Make: With simple, wholesome ingredients and straightforward steps, you can whip up a gourmet dessert without the fuss.
Ingredients to Make Key Lime Pie:
- pecans. These nuts form a wonderfully crunchy, nutty base—pulse them in a food processor until they’re finely chopped but not completely powdered.
- honey. Adds natural sweetness that balances the tart lime and enriches both the crust and fulling with a delightful, cohesive flavor.
- cream cheese. Make sure it’s at room temperature for a silky, smooth filling that mixes effortlessly with the other ingredients.
- greek yogurt. Adds a tangy, light creaminess to the filling, balancing the richness of the cream cheese perfectly.
- eggs. They act as the binder for the filling, ensuring your pie sets nicely without becoming too firm.
- key lime juice. This is the star of the pie—its bright, tangy flavor cuts through the creaminess of the filling, giving the dessert that classic, refreshing key lime punch.
- lime zest. The zest intensifies the lime flavor and adds a burst of citrus to every bite.
How to Make Key Lime Pie:
- Preheat the oven to 350°F.
- In a food processor, blend the pecans until finely chopped. Add the melted butter and 2 tablespoons of honey, then pulse until the mixture holds together. Press the crust firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then remove from the oven and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth. Add the greek yogurt and mix until well combined. Incorporate the eggs one at a time, stirring well after each addition. Then, whisk in the key lime juice, honey, lime zest, and vanilla extract until the mixture is uniform.
- Pour the filling into the prepared crust, spreading it evenly. Bake in the preheated oven for 30 minutes, or until the edges are set but the center still slightly jiggles.
- Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 3 hours to allow the filling to fully set before serving.
Recipe Notes & Tips:
- Perfect Pecans: Pulse the pecans just enough in the food processor to keep a bit of texture for a satisfying, crunchy crust.
- Butter Binding: Melted butter not only brings richness but also helps the crust hold together once baked.
- Smooth Filling: Soften the cream cheese completely before mixing with Greek yogurt to achieve a silky, uniform filling.
- Zesty Boost: Lime zest is essential—it intensifies the citrus flavor and adds a fragrant, bright note to every bite.
- Chill Time is Key: Allow the pie to chill for at least 3 hours to let the filling set properly and the flavors meld together beautifully.
- Watch the Bake: Bake just until the edges are set and the center has a slight jiggle; it will firm up during chilling without becoming overcooked.
Serving Suggestions:
- Peanut Butter Banana Cookies
- Homemade Almond Milk
- Peanut Butter Yogurt Dip
- Cinnamon Apples
- Homemade Hot Chocolate
How to Store:
Refrigerate: Cover the Key Lime Pie tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 3 days. Keeping it chilled preserves the smooth texture and tangy flavor.
Freeze: To freeze, slice the pie and wrap each slice individually in plastic wrap, then place in a freezer-safe container. It can be stored for up to 1 month—just thaw in the refrigerator overnight before serving.
FAQs:
For the best results, chill the pie for at least 3 hours, or overnight if possible, to allow the filling to fully set and the flavors to meld.
Yes, you can use regular lime juice; however, key limes have a distinct, more aromatic tartness that gives this pie its signature flavor.
Yes, you can substitute pecans with walnuts or cashews, though each nut will bring its own unique flavor and texture.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Key Lime Pie
Ingredients
- 2 ½ cups pecans
- ½ cup butter, melted
- 2 tablespoons honey
- 8 ounces cream cheese, softened
- 1 cup plain greek yogurt
- 3 large eggs
- ½ cup key lime juice
- ⅓ cup honey
- 2 teaspoon lime zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a food processor, blend the pecans until finely chopped. Add the melted butter and 2 tablespoons of honey, then pulse until the mixture holds together. Press the crust firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then remove from the oven and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth. Add the greek yogurt and mix until well combined. Incorporate the eggs one at a time, stirring well after each addition. Then, whisk in the key lime juice, honey, lime zest, and vanilla extract until the mixture is uniform.
- Pour the filling into the prepared crust, spreading it evenly. Bake in the preheated oven for 30 minutes, or until the edges are set but the center still slightly jiggles.
- Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 3 hours to allow the filling to fully set before serving.
Notes
- Perfect Pecans: Pulse the pecans just enough in the food processor to keep a bit of texture for a satisfying, crunchy crust.
- Butter Binding: Melted butter not only brings richness but also helps the crust hold together once baked.
- Smooth Filling: Soften the cream cheese completely before mixing with Greek yogurt to achieve a silky, uniform filling.
- Zesty Boost: Lime zest is essential—it intensifies the citrus flavor and adds a fragrant, bright note to every bite.
- Chill Time is Key: Allow the pie to chill for at least 3 hours to let the filling set properly and the flavors meld together beautifully.
- Watch the Bake: Bake just until the edges are set and the center has a slight jiggle; it will firm up during chilling without becoming overcooked.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~525 kcal
Protein: ~10 g
Carbohydrates: ~16 g
Fat: ~47 g
Fiber: ~3 g
Sodium: ~250 mg
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Dessert Recipes:
Did You Make This Key Lime Pie Recipe?
If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
My 13 year old made this recipe with much simplicity. Key lime pie is our favorite dessert. Its so awesome to have a guilt free version!