By Made with just a few simple ingredients, these Greek yogurt key lime pies are a slice of summer heaven! They take just 15 minutes of work and can be kept in the freezer for months to always have something yummy on hand. So grab some limes and let's boogie!
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When I was in high school we took a trip to Florida and the Keys to renovate an older rental my parents had from years prior. While there we worked all but 3 days when we went to Key West and had some of the best key lime pie and tropical fruit of my life.
Ever since then I've been obsessed with key lime pie - it's by far my favorite dessert. And because of this, I've tried a lot of recipes and variations, but most are too sweet. But like my lemon meringue pie, I want the citrus to really hit ya! So that's what this is - a high-protein version of my favorite dessert that packs in the sweet and tart flavors!
Jump to:
key limes > limes
Just a note - key limes are smaller, sweeter limes that are only available in the winter. While regular limes work just fine for pie, key limes really take it up a notch!
- High in protein: Thanks to Greek yogurt and eggs, this pie packs a protein punch.
- No condensed milk: This version is naturally sweetened with honey for a lighter, more balanced flavor.
- 15 minutes of work: All you have to do is blend the filling together, bake, and leave it be for a few hours.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Graham cracker crust: For convenience, you can use a store-bought crust, make your own. I use mini crusts for individual portions and so it bakes faster.
- Greek yogurt: Provides creaminess and protein. Stick with plain, non-fat Greek yogurt for the best texture and tang and then use up the leftovers in another one of our Greek yogurt dessert recipes.
- Eggs: Help the filling set and add structure to the pie.
- Honey: Agave will work here too! If you substitute, stick with a liquid sweetener for the best texture.
- Cornstarch: Thickens the filling to ensure a smooth, sliceable texture.
- Lime juice & zest: Fresh lime juice and zest are key for that signature tangy kick! You can use key limes or regular limes-both work well.
- Heavy whipping cream: Optional for homemade whipped cream but highly recommended.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
High protein ingredient spotlight: Greek Yogurt
Greek yogurt is the star of this recipe! Just one cup of non-fat Greek yogurt has around 20g of protein, making it an excellent substitute for condensed milk. It's thick, creamy, and slightly tangy-perfect for balancing the honey's sweetness and the lime juice's tartness. Whether you use it to make this protein strawberry shortcake or banana protein cake, it's always a great addition.
here's how to make high protein key lime pie (with photos & video)
Be sure to scroll to the recipe card for the full recipe!
- Preheat the oven to 350 degrees.
- Blend the filling ingredients together and pour into the pie crusts. Bake for 10-15 minutes, remove, and let cool in the fridge or freezer for a few hours or overnight.
- Make the fresh whipped cream by whipping it into stiff peaks, then add honey and whip again.
- Finish making the pie by adding a layer of Greek yogurt on top, then whipped cream, and finally, lime zest.
quick recipe video
expert tips
- Bake just until set: The center should have a slight jiggle when you remove it from the oven. Overbaking can cause cracks.
- Let it chill overnight: This helps the pie fully set and develop the best texture. If you try to cut the pie right away, it will not hold together.
- Use fresh lime juice: Bottled juice won't have the same bright, fresh flavor.
troubleshooting & testing notes
Cornstarch is key
Without it, the pie doesn't set properly. We tested this without cornstarch, and it just melted away.
Crust texture matters
We found that storing the pie in the fridge made the crust soggy over time, so freezing is the best storage method.
how to store pie
If you're lucky enough to have leftovers, here are some helpful tips on storing them.
- Fridge: Store in the fridge for up to 5 days. The crust tends to get soggy after the first few days in the fridge.
- Freezer: Store the pie in an airtight container for up to 3 months. Let it sit at room temperature for about 15 minutes before serving. This is my preferred storage method!
Recipe
Greek Yogurt Key Lime Pie
Ingredients
- 12 mini graham cracker pie crusts
Filling
- 2 cups greek yogurt (plain, non-fat)
- 2 large eggs
- ⅔ cup honey
- 6 tablespoon cornstarch
- ¼ teaspoon salt
- ⅓ cup lime juice
- 1 tablespoon lime zest
Topping
- ¾ cup heavy whipping cream
- 2 tablespoon honey
- ¾ cup Greek yogurt (plain, non-fat)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 350 degrees. Place the 12 mini graham cracker pie crusts on a sheet tray (for easier transferring).
- Blend the 2 cups greek yogurt, 2 large eggs, ⅔ cup honey, 6 tablespoon cornstarch, ¼ teaspoon salt, ⅓ cup lime juice, and 1 tablespoon lime zest (or mix them in a large bowl). Pour the filling mixture into the pie crust (or crusts). Bake for 10-15 minutes, then let it cool for 30 minutes on the counter before transferring it to the fridge to set overnight.These pies are set using cornstarch, meaning you won't think they are set in the oven. Take them out at 15 minutes (max), then transfer them to the fridge to set up. They won't be set until you transfer them to the fridge overnight.
- Make the fresh whipped cream by whipping together the ¾ cup heavy whipping cream until stiff peaks form, then mix in the 2 tablespoon honey.
- On top of the pie, spread a thin layer of the ¾ cup Greek yogurt, then top with fresh whipped cream and more fresh lime zest. Slice and enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
The recipe says to bake for 10-15 mins. I'm working on close to 45 min and it is still not finished. I did make a smaller one to taste, and I am not impressed. The little one has a close scrambled cheese texture and a pastey feel on my tongue. Maybe if it gets refrigerated, it might be better, but at this point I am not impressed.
Lori, you've scrambled the dairy in this recipe by baking it too long. The recipe relies on cornstarch to set it up - that means you need to take it out at 15 minutes (max) and then let it actually set up in the fridge overnight. The cornstarch will continue to expand and then cool in it's new position by the next day.
I love these pies so much! I often am sad when I don't have anymore in the freezer. They are easy to make, you just have to be willing to wait overnight for them to setup.
Yum, this flavor is amazing - so refreshing!
Instructions say 12 mini crusts but nutrition info/servings shows 8 slices. Is it 8 or 12?
It's 8 slices for the serving but mini crusts come in 12 packs. Thanks for pointing this out - I'll update the nutrition info!
These were amazing, full of flavor, and pretty easy to make! I made my own crust at home with graham crackers and almond flour. I think the corn starch caused some digestive stress, so if you are sensitive, only eat a small amount at a time!
So awesome to hear!!
Can I use full fat plain greek yogurt for this recipe? Thank you!
Yup!