I’m not much of a pie person, but Tyler loves pie more than life itself, so I’m always trying to find or create new pie recipes. This one — a lighter version than most traditional recipes — turned out so well that we practically fought over the last piece. It’s cool, creamy, kind of tart, and the perfect dessert for your 4th of July BBQ, or any other summertime get-together. I used regular lime juice (a serious crime in the eyes of Floridians and key lime pie aficionados), but I’m not even sure what the difference is, and by no means did it affect the deliciousness of this pie. Enjoy, and Happy 4th of July!
Key Lime Pie
Serves: 8 slices
- 3 tablespoons Honey
- ¼ cup Flaxseed Meal
- 1 ½ cups Graham cracker crumbs
- ¼ cup Butter, melted
- 14 ounces Sweetened Condensed Milk, 1 can
- 2 Large Eggs
- 6 ounces Plain lowfat yogurt
- 1 cup Fresh lime juice
- ½ teaspoon Vanilla Extract
- 3 tablespoons Powdered Sugar
- 1 tablespoon Lime zest
- 8 ounces Heavy whipping cream
- 6 ounces Vanilla lowfat yogurt, preferably Greek
- Preheat oven to 350. Combine graham cracker crumbs, butter, honey, and ground flaxseed (you can skip the flax if you want, and just use an extra ¼ cup graham crumbs) in a medium bowl until well incorporated. Pour into a glass pie dish and press down with your fingers so that crumb mixture becomes a crust. Bake for 8-10 minutes then let cool completely.
- Reduce oven temperature to 325. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, plain yogurt (not the vanilla), and lime juice. Pour into the graham cracker crust and bake for 25-35 minutes or until middle is somewhat firm (it will firm up more after cooling). Remove from oven and let cool at room temperature for 1 hour, then in the fridge for at least 2 hours.
- Using a stand mixer or electric hand mixer, whip cream until soft peaks form. Sprinkle in powdered sugar, drizzle in vanilla extract, then continue whipping until stiff peaks form. With a spatula, fold vanilla Greek yogurt into the whipped cream until mixture is smooth (folding means gently combining so as not to remove the air from the whipped cream). Pour this mixture on top of the lime filling layer of the pie and spread out until smooth. Sprinkle lime zest over top of the pie refrigerate until ready to serve.
marlaJuly 12, 2011 at 6:38 am
Would love to dive into this key lime pie today 🙂
We are in our final week of Get Grillin’ – Dessert is the theme and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway. http://su.pr/2YaIiV
AmeliaJuly 13, 2011 at 2:45 pm
CaeliAugust 29, 2012 at 9:40 pm
The filling tasted good, but the measurements for the crust and the baking time were way off. I simply had way to much crust and pie filling for a simple 9-in deep dish pie plate, plus the crust remained very crumbly. Also, the recipe doesn’t say what the pie should look like once it’s fully baked. Mine was still very much liquid after 20 minutes. This recipe needs to be much more specific.
AmeliaAugust 29, 2012 at 10:20 pm
Sorry about your experience with this recipe! It works for me every time but I will make the specifications you request to make sure it works for everyone else, too. Thanks for your feedback, I appreciate it and hope next time is better!