Recipes|Featured Main
Key Lime Pie
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT45M25 Minutes
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Yield:8-10 Servings
Ingredients
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated or brown sugar
- 5 tablespoons butter, melted
- Filling:
- ¾ cup plain Greek yogurt
- 2 (14 ounces) cans sweetened condensed milk
- ¾ cup key lime juice
- 1 tablespoon lime zest
- Whipped Cream Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- Garnish:
- Lime zest
- Graham Cracker Crust:
- 354.88ml graham cracker crumbs
- 78.86ml granulated or brown sugar
- 63.9g butter, melted
- Filling:
- 177.44ml plain Greek yogurt
- 2 (396.89g) cans sweetened condensed milk
- 177.44ml key lime juice
- 12.78g lime zest
- Whipped Cream Topping:
- 236.59ml heavy cream
- 59.15ml powdered sugar
- 4.26g vanilla
- Garnish:
- Lime zest
Whip up a sunny, tangy twist on key lime pie. Greek yogurt makes the filling extra creamy with a fresh, not-too-sweet bite. Just don’t rush it! This pie needs at least 3 hours to chill before slicing. For a great shortcut use our house made whipped cream!
Preparation
STEP 1
Preheat oven to 375°F.
STEP 2
In a bowl mix graham cracker crumbs with sugar and butter. Press into a 9-inch pie plate. Bake for about 8-10 minutes until golden and aromatic. Cool to room temperature.
STEP 3
Reduce oven to 350°F.
STEP 4
Whisk together yogurt, sweetened condensed milk, lime juice and zest. Pour into prepared graham crust and bake for 10-15 minutes until filling is almost set. Cool to room temperature.
STEP 5
Transfer pie to the refrigerator and chill for at least 3 hours to overnight.
STEP 6
For garnish, whip heavy cream with sugar and vanilla until stiff peaks form. Spread or pipe over pie. Sprinkle with lime zest if desired and serve cold.
Options
For a tropical crust substitute a coconut cookie crumb for the crust or swap out 1/3 of the graham crumbs for toasted coconut, and/or, add 2-3 tablespoons of passion fruit or mango puree to the filling.