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Description
A high-protein version of the classic key lime pie, featuring a tangy filling made with Greek yogurt, sweetened condensed milk, and fresh lime juice, baked in a graham cracker crust for a refreshing dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- 3/4 cup full-fat or 2% plain Greek yogurt
- 3/4 cup fresh key lime juice (or regular lime juice)
- 1 tablespoon freshly grated key lime zest (plus more for garnish)
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- For the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Allow the crust to cool slightly while you prepare the filling.
- For the filling: In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, key lime juice, and lime zest until smooth and thoroughly combined. There’s no need for an electric mixer, a simple whisk will do.
- Pour the key lime mixture into the pre-baked graham cracker crust.
- Return the pie to the oven and bake for 15-18 minutes, or until the filling is just set and the edges are lightly firm, but the center still has a slight wobble. Avoid overbaking.
- Remove the pie from the oven and let it cool completely on a wire rack at room temperature for at least 1 hour.
- Once cooled, tent the pie loosely with foil and refrigerate for a minimum of 3 hours, or preferably overnight, to allow it to fully set and chill.
- Before serving, top the pie with fresh whipped cream and an additional sprinkle of lime zest, if desired. Slice and enjoy your refreshing key lime pie.
Notes
- Use fresh key limes for the best flavor, but regular limes work in a pinch.
- The Greek yogurt adds protein and a tangy twist while reducing the need for additional eggs.
- For a gluten-free version, substitute with gluten-free graham cracker crumbs.