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Healthy Key Lime Pie

5 from 28 votes

Modified: by · This post may contain affiliate links · 18 Comments

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This healthy key lime pie swaps Greek yogurt for half the sweetened condensed milk, so you get the same creamy, tart filling with half the added sugar. 218 calories and 6g of protein per slice, on a buttery gluten-free graham cracker crust.

A slice of healthy key lime pie with a buttery gluten-free graham cracker crust, topped with whipped cream and a lime wedge.

Healthy Key Lime Pie with Greek Yogurt At A Glance

  • ✅ Recipe Name: Healthy Key Lime Pie (Gluten-Free + Greek Yogurt)
  • 🕒 Ready In: 10 minutes prep + 30 minutes bake, plus 3 hours to chill
  • 👪 Serves: 12 slices
  • 🍽 Calories: ~218 per slice
  • 💪 Protein: 6g per slice
  • 🥣 Main Ingredients: Gluten-free graham crackers, cream cheese, Greek yogurt, sweetened condensed milk, egg yolks, key lime juice
  • 📖 Dietary Info: Gluten-free, vegetarian, nut-free
  • ⭐ Why You'll Love It: Made with half the condensed milk and Greek yogurt for a lighter, silkier filling. You get a buttery graham cracker crust, creamy center, and real key lime tang, and no one can tell it's the healthier version.

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Key lime pie has always been one of my favorite desserts, but most versions leave me feeling weighed down. I wanted a healthy key lime pie that still tasted like the real thing: buttery crust, creamy filling, bright lime, just lighter. My first few attempts went wrong in the same way. Cutting the condensed milk without replacing it left the filling loose, and it never set properly.

Greek yogurt was the fix. It holds the structure that condensed milk provides, and the slight tang actually sharpens the lime rather than muting it, so the pie tastes brighter, not just lighter. I have made this for birthdays, barbecues, and Easter brunch, and no one has ever guessed it is the lightened, gluten-free version.

Taking classic desserts and making them gluten-free and a little healthier, without anyone noticing, is what I do best. If you love this one, try my gluten-free strawberry shortcake, gluten-free tiramisu, and gluten-free chocolate cupcakes next. Same idea: real desserts, lightened up, no compromise on taste.

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Why You'll Love this Recipe

  • Lighter than the classic: half the condensed milk, plus Greek yogurt for a silkier filling.
  • Brighter lime flavor: the yogurt's tang sharpens the citrus instead of masking it.
  • Buttery graham cracker crust: crisp, never soggy, gluten-free or regular.
  • Sets up perfectly every time: no cracks, no runny center.
  • Better the next day: make it ahead for parties, holidays, or Sunday dinner.
  • No one can tell it's lightened up: readers keep telling me it tastes like a real key lime pie, not a healthy one.

⭐️⭐️⭐️⭐️⭐️

Made this recipe for Easter, it was a HIT 😋 10/10 most delicious key lime pie ever and super easy to make! Highly recommend you won't be disappointed, new family favorite and staple!!!

- Jamie

Is Key Lime Pie Healthy?

Most key lime pie recipes lean entirely on sweetened condensed milk for the filling, which is where nearly all the sugar comes from. In this recipe, I cut back on the condensed milk and replace the rest with plain 0% Greek yogurt.

The yogurt does two things. It cuts the added sugar and saturated fat roughly in half, and it adds a subtle tang that makes the lime flavor taste brighter. The filling still sets up creamy and silky; it just feels lighter on your fork.

Each slice has 218 calories, 6g of protein, and 22g of sugar. A traditional key lime pie slice typically runs 350 to 450 calories with 35g or more of sugar. You get the same creamy, tart, satisfying dessert without the sugar crash.

Ingredients You'll Need

All ingredients in healthy key lime pie including: gluten-free graham crackers, cream cheese, greek yogurt, key limes, coconut sugar, egg yolks, melted butter, and condensed milk.

The Gluten-Free Graham Cracker Crust

  • Gluten-free graham crackers: the base of the crust. I like Annie's Organic Honey Graham Crackers, but any brand works. You'll need about 12 to 14 full crackers, which is 2 cups of crumbs. It's the same crust base I use in my gluten-free pumpkin cheesecake and dark chocolate raspberry tart.
  • Coconut sugar or granulated sugar: just enough to sweeten the crust and help it hold together. Light brown sugar works too.
  • Unsalted butter: melted, it binds the crumbs and gives the crust that buttery, crisp snap. Vegan butter or coconut oil both work as swaps.

The Key Lime Filling

  • Cream cheese: 4 ounces, softened. You can use light or full-fat. It's the secret to a silky, stable filling that slices cleanly.
  • Egg yolks: 3 yolks help the filling set up firm without turning rubbery.
  • Sweetened condensed milk: just one 14-ounce can. Cutting the amount back is the single biggest reason this pie tastes lighter.
  • Plain 0% Greek yogurt: my replacement for the rest of the condensed milk. I've tested 0%, 2%, and 5%, and all three work. It adds a subtle tang, keeps the filling creamy, and bumps up the protein. I use Chobani, the same one I reach for in my mini protein cheesecakes.
  • Fresh key lime juice: about 5 to 7 limes for ⅔ cup. Key limes are smaller and more tart than regular limes, which is what gives this pie its signature punch. Regular limes work in a pinch.
  • Lime zest: from about 3 key limes. Zest contains the essential oils where most of the lime flavor lives. Don't skip it.

Scroll to the recipe card for quantities!

Ingredient Substitutions & Variations

  • Make it dairy-free: I haven't tested this version myself. Sweetened condensed coconut milk plus 2 tablespoons of cornstarch is the swap I'd try first.
  • No cream cheese: I haven't tested this one without it since it's what makes the filling slice cleanly. Mascarpone or a thick strained yogurt is the closest swap if you want to try.
  • Regular limes instead of key limes: use the same ⅔ cup. Persian limes are less tart and slightly less floral, so add an extra teaspoon of zest to make up for it. Nellie & Joe's bottled key lime juice is my backup when fresh ones are out of season.
  • Gingersnap crust: gluten-free gingersnaps work for a warmer, spicier flavor.
  • Mini pies: use a muffin tin with liners; bake the crust for 6 minutes, then bake the filling for 12 to 14 minutes.
  • Key lime bars: press into a 9x13 pan; bake the crust for 10 minutes, then bake the filling for 20 to 25 minutes.

How to Make Healthy Key Lime Pie with Greek Yogurt (Step-by-Step)

Here's a quick look at how this pie comes together. The full recipe with measurements is in the recipe card below.

Gluten-free graham cracker, coconut sugar, and melted butter crumb mixture for key lime pie crust.
  1. Step 1: Make the crust. Mix gluten-free graham cracker crumbs with melted butter and coconut sugar until the mixture resembles wet sand.
Pressing gluten-free graham cracker crust into a pie dish with the bottom of a glass.
  1. Step 2: Press into the pie dish. Press firmly into a 9-inch pie dish using the flat bottom of a measuring cup.
Pre-baked gluten-free graham cracker pie crust.
  1. Step 3: Pre-bake the crust. Bake at 350°F for 10 minutes, then let it cool for at least 20 minutes before filling.
Whipped cream cheese for gluten-free key lime pie filling
  1. Step 4: Whip the cream cheese. Beat the softened cream cheese until completely smooth. This is what gives the filling its silky texture.
Creamy gluten-free key lime pie filling with Greek yogurt.
  1. Step 5: Mix the filling. Add the egg yolks, condensed milk, Greek yogurt, key lime juice, and zest. Mix on low for 30 to 60 seconds until smooth.
Pouring key lime filling into gluten-free graham cracker crust.
  1. Step 6: Pour into the crust. Pour the filling into the cooled crust and smooth the top with a spatula.
Healthy key lime pie ready to bake.
  1. Step 7: Bake. Bake at 350°F for 26 to 30 minutes, until the edges are set, but the center still jiggles slightly.
Baked healthy, gluten-free key lime pie cooling on a wire rack.
  1. Step 8: Cool and chill. Cool at room temperature for 30 minutes, then chill in the fridge for at least 3 hours. Overnight is even better.

Video Tutorial (Step-by-Step)

My Tips for the Best Healthy Key Lime Pie

  1. Pull the pie out when it still jiggles in the center. It should look set at the edges but wobble slightly in the middle, and it will firm up as it cools. Overbaked filling turns spongy and loses that silky texture.
  2. Let the crust cool for 20 minutes before adding the filling. A hot crust flash-cooks the egg yolks and turns the bottom of the filling grainy. A cool crust gives you a smooth, even set.
  3. Use room-temperature cream cheese. Cold cream cheese won't blend smoothly and will leave little white lumps in your filling. Pull it out 30 minutes before you start.
  4. Zest the limes before you juice them. It sounds obvious, but zesting a juiced lime is nearly impossible. Zest first, juice second, every time.
  5. Chill overnight if you can. Three hours is the minimum, but an overnight chill is what gives you those clean, bakery-style slices. The filling sets firmer and the flavors deepen.

Recipe Troubleshooting Tips

  • The filling is runny: it was underbaked or underchilled. The edges should look set when it comes out, with only the center jiggling. Three hours in the fridge is the minimum; overnight is better, since the filling continues to firm as it cools.
  • The filling cracked: overbaking. Pull the pie while the center still wobbles, then cool it at room temperature for 30 minutes before putting it in the fridge, so the temperature change isn't sudden.
  • The bottom of the filling is grainy: the crust was still warm when you poured the filling in. A hot crust flash-cooks the egg yolks. Let it cool at least 20 minutes.
  • There are white lumps in the filling: cold cream cheese. Take it out 30 minutes before you start and beat it completely smooth before anything else goes in the bowl.
  • The crust is crumbling when you slice: not pressed firmly enough, or short on butter. Use the flat bottom of a measuring cup and press hard along the bottom and up the sides.
  • The slices aren't clean: chill overnight and wipe the knife between cuts. Three hours will slice, but it won't slice sharply.
Healthy key lime pie made with greek yogurt with a gluten-free crust.

What to Serve with Healthy Key Lime Pie

Key lime pie is rich and tangy, so the best pairings either soften the tartness or play up the contrast. Here's what I serve it with most often.

  • Fresh whipped cream: a dollop softens the tartness and makes every bite creamier.
  • Fresh berries: raspberries and blueberries cut through the richness and add color.
  • Toasted coconut flakes: sprinkle on top for a tropical crunch that plays off the lime.
  • A scoop of ice cream: turns a slice into a full summer dessert. My high-protein ice cream recipe is on the lighter side.

How to Store, Make Ahead, and Freeze

  • To make ahead: this pie is better on day two. Bake it a full day before you need it and let it chill overnight, which gives you a firmer set and cleaner slices. Add whipped cream and lime slices right before serving.
  • To store: cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. The crust stays crisp for the first 2 days and softens slightly after that, still delicious, just a little less snappy.
  • To freeze: freeze the pie before adding any whipped cream or toppings. Wrap tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving. Individual slices freeze well, too, wrapped the same way.

Quick tip: don't leave the pie at room temperature for more than 2 hours. The filling has eggs and dairy, so it needs to go back in the fridge after serving.

Healthy Key Lime Pie FAQs

Is key lime pie gluten-free?

The filling is naturally gluten-free. It's just eggs, sweetened condensed milk, lime juice, and in my version, Greek yogurt and cream cheese. The crust is where gluten hides. Traditional graham crackers contain wheat, so you'll need gluten-free graham crackers or a gluten-free crust such as an almond flour base, like the one I use in my healthy blueberry crumble bars. Always check labels on store-bought pies and fillings, since some brands add gluten-containing thickeners.)

Can I use regular limes instead of key limes for key lime pie?

Yes. Regular limes, also called Persian limes, work as a 1:1 swap. The flavor will be slightly less tart and floral but still great. If fresh key limes aren't at your grocery store, bottled Nellie & Joe's Key Lime Juice is the next best thing.

Why is my key lime pie filling runny?

Almost always one of two things: the pie was underbaked, or it didn't chill long enough. The filling should look set around the edges but still jiggle slightly in the center when you pull it from the oven, since it firms up as it cools. Three hours in the fridge is the minimum, and overnight is better.

Can I make this pie ahead of time?

Yes, and it's better the next day. Make the pie up to 2 days in advance, cover it tightly with plastic wrap, and store it in the fridge. The flavors deepen overnight and the filling sets to that clean, bakery-style slice. Add whipped cream and lime slices right before serving.

Can I make this healthy key lime pie dairy-free?

I haven't tested a dairy-free version of this one, so I can't promise results. The filling relies on cream cheese and condensed milk for its structure, so swapping both is a real change, not a simple substitution. If you want to experiment, dairy-free cream cheese, unsweetened coconut yogurt, and sweetened condensed coconut milk are the closest matches, and I'd add 2 tablespoons of cornstarch since dairy-free fillings tend to set softer. If you try it, come back and tell me how it went.m

Can I make this without sweetened condensed milk?

Not with this recipe. The condensed milk provides the sugar and milk solids that let the lime juice thicken the filling into a sliceable custard, so removing it costs you the set, not just the sweetness. The Greek yogurt is already replacing as much of it as this filling can handle.

A slice of creamy gluten-free key lime pie topped with whipped cream, a lime wheel, and zest.

More Gluten-Free Dessert Recipes You'll Love

If you loved this healthy key lime pie, here are a few more dessert recipes to try next:

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

📖 Recipe

Slice of healthy key lime pie with a buttery gluten-free graham cracker crust, topped with whipped cream and a lime wedge.

Healthy Key Lime Pie

By: Tati Chermayeff
This healthy key lime pie swaps Greek yogurt for half the sweetened condensed milk, so you get the same creamy, tart filling with half the added sugar. 218 calories and 6g of protein per slice, on a buttery gluten-free graham cracker crust.
5 from 28 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 40 minutes
Serving 12 servings

Ingredients
 

The Gluten-Free Crust:

  • 2 cups gluten-free graham cracker crumbs, about 12-14 full crackers
  • ¼ cup coconut sugar or granulated sugar
  • 6 tablespoon unsalted butter, melted

The Filling:

  • 4 oz cream cheese, softened
  • 3 large egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup plain 0% Greek yogurt, 2% and 5% also work
  • ⅔ cup fresh key lime juice, about 5-7 key limes
  • 1 tablespoon lime zest, about 3 key limes

Instructions

Make the crust

  • Preheat the oven to 350°F.
  • Crush the graham crackers in a food processor until they become fine crumbs. You can also seal them in a zip-top bag and crush with a rolling pin.
  • Mix the crust by combining the crumbs, sugar, and melted butter in a bowl until it looks like wet sand.
  • Press into the pie dish firmly along the bottom and up the sides of a 9-inch pie dish. Use the flat bottom of a measuring cup for an even ¼-inch layer.
  • Bake the crust for 10 minutes, then let it cool for at least 20 minutes before filling.

Make the filling

  • Whip the cream cheese in a large bowl with a hand mixer until completely smooth.
  • Add the rest - egg yolks, condensed milk, Greek yogurt, lime juice, and lime zest. Mix on low for 30-60 seconds until smooth.
  • Pour into the crust and smooth the top with a spatula.
  • Bake the pie for 26-30 minutes. The edges should look set and the center should still jiggle slightly when you pull it out.

Cool and chill

  • Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (overnight is best).
  • Top and serve with whipped cream, lime slices, and a little extra zest.

Video

Notes

Graham Crackers: Can use gluten-free or regular (if you are not gluten-free).
Cream Cheese: I used regular cream cheese, but reduced-fat should work too.
Greek Yogurt: I used plain 0% Chobani Greek yogurt, but 2% or 5% should work too.
Storing: Store leftovers by covering the original baking dish with aluminum foil or plastic wrap. Store in the refrigerator for up to 3 – 4 days.
Freezing: Freeze the entire key lime pie or individual slices. Just wrap in plastic wrap (must be airtight) and freeze for up to 1 month.

Nutrition

Serving: 1 slice | Calories: 218kcal | Carbohydrates: 25g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 100mg | Potassium: 204mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 391IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 0.2mg
Course Dessert
Cuisine American
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

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Comments

    5 from 28 votes (17 ratings without comment)

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    Recipe Rating




  1. Priscilla says

    5 stars
    LOVE! The taste and texture is everything. It’s refreshing and the lime isn’t overpowering or too tart, every bite is perfect and consistent. We’ve all been getting slice after slice this weekend! Will be a repeat recipe!
    The recipe is easy to ready and follow. The ingredients are simple and great, love that it’s a Greek yogurt recipe too. All in all, LOVE LOVE LOVE!

    Reply

    • Tati Chermayeff says

      Priscilla, this review made me so happy! Slice after slice all weekend is exactly what I love to hear. And I'm so glad the lime came through balanced, not too tart. The Greek yogurt is my favorite little trick. Thank you for the LOVE, it means the world!

      Reply

  2. Jamie says

    5 stars
    Made this recipe for Easter, it was a HIT 😋 10/10 most delicious Key Lime Pie ever and super easy to make! Highly recommend you won’t be dissapointed, new family favorite and staple!!!

    Reply

    • Tati Chermayeff says

      5 stars
      Thank you so much for this review, Jamie!! I am so happy to hear this 🙂 one of my absolute favorites too!

      Reply

  3. Anna says

    5 stars
    Is there anything I can sub for cream cheese? I have all the other ingredients and this recipe is just what I’ve been looking for!

    Reply

    • Tati Chermayeff says

      5 stars
      Hi Anna! I have not tested this recipe without cream cheese - it is important for the texture of the key lime pie. You can try Mascarpone, vegan cream cheese, or thick strained yogurt. Let me know if you try and how it turns out.

      Reply

  4. Andrea says

    5 stars
    This was the best key lime pie I have every eaten. It was light, sweet, and so so so good!

    Reply

    • Tati Chermayeff says

      Andrea, the best you've ever eaten?! That's the highest compliment. So happy it hit that light-but-sweet balance for you. Thank you!

      Reply

  5. Ashley says

    5 stars
    Best key lime pie ever!!

    Reply

    • Tati Chermayeff says

      Thank you, Ashley! Best ever is what I love to hear. So glad you enjoyed it!

      Reply

  6. Molly says

    5 stars
    This was so good! I loved this recipe. It is creamy and tart but still sweet enough like a real (not healthy) pie. Love it

    Reply

    • Tati Chermayeff says

      Hi Molly! That's exactly the goal, all the creamy, tart, sweet of a classic pie without feeling heavy. So happy you loved it. Thank you!

      Reply

  7. Beth says

    5 stars
    The best gluten free version of a key lime pie I have ever eaten! Wow

    Reply

    • Tati Chermayeff says

      Beth, thank you so much! So glad it earned best gluten-free version, that means a lot. Enjoy!

      Reply

  8. Christine says

    5 stars
    The crust is to die for. This was a fantastic recipe and I will be making again all summer long. It was easy and set very nicely. I like the yogurt in it and the reduced condensed milk. Better than most recipes.

    Reply

    • Tati Chermayeff says

      Hi Christine! The crust is my favorite part too, so I'm thrilled it won you over. And I love that you noticed the reduced condensed milk and yogurt swap, that's the whole magic of this one. So happy it'll be on repeat all summer. Thank you!

      Reply

  9. Jessie says

    5 stars
    10/10 key lime pie!! I just loved the crust and also the fact that it has Greek yogurt in it. How fun and creative. This was perfect for brunch party and I will make it again.

    Reply

    • Tati Chermayeff says

      Jessie, thank you! I love that the Greek yogurt twist stood out to you, it's such a fun little swap. So glad it was a hit at your brunch. Can't wait for you to make it again!

      Reply