Key Lime Pie
Twist of lime as a garnish? Yes, but the twist you see, is my special ingredient “Greek yogurt”. When thinking of summer desserts, Key Lime Pie always to come to mind. This pie was named after the key limes that are native to the Florida Keys. Citrus fruits give food a fresh summer flavor. Biting into this fresh key lime pie takes your senses on a trip to the Florida Keys.
Recipes that incorporate extra protein are very prevalent these days. One way to add protein to a dessert is by adding Greek yogurt. My key lime yogurt pie has a fresh, light and limey taste that isn’t too sweet. I substituted the traditional sweetened condensed milk for yogurt in this recipe and topped it off with some fresh whipped cream.
The crust of choice this time is the standard graham cracker crust. It’s the perfect summertime dessert!
Graham Cracker Crust
- 9 graham crackers pulsed into crumbs by food processor (1 cup)
- 6 tablespoons melted butter
- 2 tablespoons of brown sugar
Yogurt Pie Filling
- 2 cups Plain Greek Yogurt (non-fat to whole fat works for this recipe)
- 1 ½ Packet unflavored gelatin
- 1 cup Boiling water
- ⅔ cup sugar
- juice and zest of 2 large limes
Making the Pie:
Graham Cracker Pie Crust
- Mix together graham cracker crumbs with brown sugar with melted butter.
- Press into 9″ pie plate
- Bake in preheated oven at 350 for 15 minutes.
- Let crust cool completely
Key Lime Yogurt Pie Filling:
- Mix the gelatin with the sugar
- add the boiling water and stir until all the sugar and gelatin are dissolved.
- Set aside to cool.
- Add lime zest and juice to gelatin mixture.
- Blend in the greek yogurt with a mixer.
- Pour the mixture into the baked pie crust
- Refrigerate for 3 hours or until set.