The Easiest Key Lime Pie (with Olive Oil Graham Pie Crust)

Prep Time: 15 mins

Cook Time: 25 mins

Time to Chill: 2 hrs

Total Time: 2 hrs 40 mins


Servings: 8-10 people




For the Olive Oil Graham Crust:

  • 1 1/2 cups graham crackers, pulse in blender until very fine crumbs
  • 2 tbsp. honey
  • 3 tbsp. extra virgin olive oil


For the Key Lime Pie:

  • 3/4 cup fresh lime juice
  • 1 cup plain Greek yogurt, preferably whole milk of 2%
  • 2 14-oz cans of sweetened condensed milk
  • Zest of 3 limes, about 1 tablespoon




For the Olive Oil Graham Crust:

  1. Preheat oven to 375F.
  2. Pulse the graham crackers sheets in a food processor or blender until very fine crumbs to make 1 1/2 cups (about 1 sleeve of crackers). Transfer to a bowl, then add in the olive oil and honey to mix until evenly distributed.
  3. Press into a 9″x1.5″ pie pan to make a 1/4″ thick crust. A little tip is to start from the edges and work your way into the bottom center.
  4. Bake for 10 minutes.


For the Key Lime Pie Filling:

  1. Simply mix all ingredients together until well combined. Pour into the prepared/half-baked crust, then bake an additional 12-15 minutes, or until the filling is almost set.
  2. Let it cool at room temperature for 30 minutes, then transfer to the fridge to chill for 1-2 hours. Enjoy with freshly whipped cream or a soft meringue!



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