Greek Yogurt Key Lime Pie

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Tips From The Betty Crocker Kitchens

Dannon Key Lime Crunch Greek Yogurt
  • tip 1 Research shows that eating 3 daily servings of low-fat calcium-rich dairy foods like yogurt can play an important role in weight loss plans.
  • tip 2 The extra-tart Key lime is smaller, rounder and yellower than the standard Persian limes found at most grocery-stores. When purchasing, look for smooth-skinned, heavy limes. These are indications the fruit is fresh and juicy. Unless you live in the Florida Keys, you might have to visit a specialty shop to find Key limes and you can expect to pay accordingly. An alternative to buying Key limes is to look for Key lime juice at your grocery store.
  • tip 3 While this recipe calls for using a store-bought graham cracker crust, you could easily make your own. For step-by-step instructions, check out our article on How to Make Graham Cracker Crust.

How To Make A Lime Twist

To make a lime twist to decorate your pie, cut a very thin slice of lime. Then, cut across the center of the slice. You want to cut almost all of the way across, but leave the peel intact on one side. Simply twist the lime around and you’ve made a pretty lime twist!

You can arrange these on top of the pie, or put one on each individual piece before serving.

How To Make Chocolate Cream Pie

Begin by making the crust. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment.

Pulse until the cookies are finely crushed.

Pour the crumbs into a pie pan.

Press the mixture firmly into a 9-inch pie pan . Bake for 10 minutes until crisp.

Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.

In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.

Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook whisking constantly, especially around the edges for one more minute until thick.

Turn off the heat, then immediately add the chopped chocolate, butter and vanilla extract.

Whisk until smooth.

Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming chill in the refrigerator for at least 8 hours or overnight.

Up to three hours before serving, place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end if it gets grainy or curdled, youve gone too far.

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How To Make A Graham Cracker Crust

  • You’ll start by crumbling around 12 graham crackers into fine crumbs. There are two easy ways to do this, crush them yourself or in a food processor.
  • To crush by hand, put 6 graham crackers at a time in a plastic sandwich bag and lay them on a cutting board, then use a kitchen mallet to smash them up. Dump them in your bowl then repeat again with the remaining 6 graham crackers. My kids love to do this so it’s my preferred method! Another bonus is there isn’t any extra clean up. Just toss the bag and your done.
  • To use a food processor just break the graham crackers up into pieces and add them to your food processor then pulse them until they are finely crumbled.
  • Add the crumbs to a mixing bowl and stir in the brown sugar. Then pour the melted butter over top and stir until the mixture is moistened and there are no more dry crumbs.
  • Next dump your crust mixture into a pie dish and firmly press into an even crust in the bottom and up the sides. Use the back of a ½ cup sized dry measuring cup to help press the crust firmly and evenly into place. The extra surface area of the measuring cup works much better than trying to use your fingers.
  • After the crust is formed bake it in a 350 degree F oven for around 10 minutes. Remove and place on a wire rack. Let the crust cool to room temperature, around 30 minutes.
  • Key Lime Pie Tips And Faqs

    The Best Key Lime Pie Recipe

    Can I use a store bought crust?

    Yes, absolutely! Graham cracker crust is really easy to make at home but if you’re in a hurry store bought will work too.

    How can I top my pie?

    I like to keep it simple with a dusting of lime zest and a little bit of whipped cream and a lime twist. You can also cover the whole pie with a thick layer of whipped cream or meringue if you prefer. Lime slices on each slice are also a nice touch if you don’t want whipped cream.

    How do I make a lime twist garnish?

    To make a lime twist, just cut a thin slice of lime. Then cut from the center point of the lime to one edge of the peel. Then take the two free corners at the peel and pull them in opposite directions, being careful not to pull apart the uncut half of the lime slice.

    Can I juice my own limes and how many will I need?

    Yes, this recipe will also work perfectly well if you want to use fresh squeezed lime juice. For key limes you will need around 12-15. For Persian limes you’ll need around 4 or 5.

    What type of pie dish should I use?

    For this key lime pie I recommend using a standard 9 inch glass pie dish. Metal will work but you will get more even heating with a glass dish. Do not use a deep dish pie dish for this one.

    If you try this recipe don’t forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on , , and for all the latest recipes!

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    More About Key Lime Pie Using Yogurt Food


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    • Melt the butter and combine with sugar and graham cracker crumbs. Press the mixture firmly into a pie pan with your fingers or knuckles. Bake for 7-8 minutes, then take out of the oven to cool.
    • Whisk together the lime juice, 1 tablespoon of lime zest, sweetened condensed milk, and Greek yogurt. Pour into the pie pan on top of the crust and then sprinkle the remaining tablespoon of lime zest on top. Bake for 10 minutes until the filling has just set.
    • Let the pie chill for about 20 minutes, then chill in the refrigerator for 2 hours. When ready to serve, top with whipped cream.

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    • Add the graham cracker crumbs and brown sugar to a mixing bowl and stir to combine then pour the melted butter over top and stir until combined and all of the crumbs are moistened.
    • Add the crust mixture to a pie dish and firmly press the mixture to form an even crust on the bottom and up the sides of your dish. Using the back of a measuring cup works well for this.





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    Servings: Makes 10 Slices / 5 Freestyle Smart Points Per Slice

    Thursday 9th of September 2021

    We love this Pie! We make this all the time!!!

    Anne Marie

    Thursday 25th of June 2020

    I just made this. It is delicious!


    Wednesday 27th of June 2018

    I have made this before, and instead of having a crust, I sprinkle crushed graham cracker crumbs on top. Just enough to get the taste and I dont even count the points , its so little to count


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    What Lime Juice To Use For Key Lime Pie

    I’m going for easy and am not really aiming for the most authentic key lime pie recipe here. So I just use a good quality store bought lime juice. It’s still every bit as delicious as a pie made with true key lime juice.

    If you use store bought juice, but want true key lime juice, be wary of products labeled “Key West” lime juice. This typically isn’t actually juice from key limes at all. It’s often just regular Persian lime juice, from concentrate no less, and some creative marketing. So be sure to check the ingredients before you buy to be sure you’re getting the real thing.

    Greek Yogurt Key Lime Pie With Strawberry Whipped Cream

    Dannon Light & Fit Greek Yogurt: Lemon Meringue & Key Lime Review


    Were starting off the week with this Greek Yogurt Key Lime Pie! With Strawberry Whipped Cream! Yes! I love this combo. The Key lime layer is tangy and creamy and the strawberry layer is sweet and fluffy. Its dreamy and flavorful, full of delicious textures and buttery crust. Bright and happy and totally perfect for springtime.

    The Filling

    So yes, the filling here is a classic Key lime pie filling with some Greek yogurt for extra tang and creaminess. My goal was to create a thicker Key Lime layer because I just really really love a good Key lime pie.

    Ive made Key lime pie filling a couple of different ways. One by just adding everything in a bowl and blending it up because I wasnt paying attention to the instructions in the recipe I was following, but you know what? It still turned out pretty dang good. So Id say its hard to mess up when it comes to this pie.

    But this time I did follow the traditional method of beating egg yolks until theyre thick and lighter in color. Then adding the sweetened condensed milk and yogurt. Thats follow by they Key lime juice and zest. And really thats all there is to it!

    key lime pie with strawberry whipped cream

    Strawberry Whipped Cream

    The crust is easy, the filling is easy, but the whipped cream is just slightly more involved. I believe there are two ways to do this, one easier than the other, but Ill tell you how I went about it.

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    Can You Use Regular Limes In A Key Lime Pie

    Yep! Key limes can be tricky to find in regular supermarkets if you dont live in Florida, California, Texas in the states, or in Mexico, Central America, and South America. Regular limes will work just fine. I found that about 4 to 5 limes make about ¾ cup lime juice. If you can find key limes, it will take around 20 limes because they are much smaller.

    Tip: Skip the prepackaged lime or key lime juice. Although tempting, bottled lime juice contains chemicals and additives that make it taste off.

    Should I Use Greek Yogurt Or Sour Cream

    I opted for Greek yogurt for this key lime pie because it has no saturated fat and fewer calories than sour cream. I also like how greek yogurt comes in single one-cup servings so there is no fuss trying to get the correct amount into a measuring cup. Both sour cream and greek yogurt add creaminess to the pie.

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    You’d Never Guess This No

    If you’ve enjoyed a slice of key lime pie while vacationing in Florida, particularly Key West, then you know it’s nearly impossible to find key lime pie that’s as refreshingly tart anywhere else. As someone who used to have family in the panhandle state, I’ve been subject to a lot of key lime pie over the years. Breakfast, lunch, dinner, dessert I’ll take it whenever! Of course, I’m from California, so key lime season comes and goes faster than our rain season here.

    Up until recently, I never dared to make key lime pie from scratch. Why mess with perfection? Well, rules are meant to be broken, and I figured why the heck not? While conducting my recipe search, I noticed several called for eggs and lots of sugary ingredients such as sugar, gelatin, and sweetened condensed milk not to mention, double cook times: egg-based recipes require time not only in the oven, but the fridge as well. I had no choice but to take matters into my owns hands, as turning on the oven is a boar, especially in the summer months when it’s hot AF outside.

    Key Lime Pie Greek Yogurt Parfait

    Easy Key Lime Pie with Greek Yogurt

    August 2, 2019 by Carla

    Key Lime Pie Greek Yogurt ParfaitNo oven required!!

    It sure has been a hot summer here in MN. And when its hot, who wants to turn on the oven? Not me! This dessert is perfect when you want something sweet yet its just too darn hot to bake. Enter the no bake, super easy, super delicious, Greek Yogurt Key Lime Pie Parfait. Dessert doesnt get any easier than this my friends. A big dollop of fresh whipped cream and some fresh blackberries and your in!

    I love, love this recipe for its taste, but more importantly its simplicity. I call this speed scratch cooking at its finest. Speed scratch what?? Yes, speed scratch is where you take ready made ingredients and combined them with a handful of other ingredients and you have a quick easy meal or in this case dessert.voila! Culinary rock star status granted.

    Lets talk about just how easy this comes together. The line up is simple:

    • Greek Yogurt
    • Lime Essential Oil
    • Honey
    • Fruit for garnish

    As you can see from the line up, Im using some lime essential oil in this recipe. Its optional, but I find it adds more depth to the lime flavor. I LOVE to use essential oils in cooking, but please make sure you are using a reputable brand. Not all essential oils are created equal. If you are new newbie, check out my Essential Oils 101 article to get up to speed. And if you love essential oils as much as I do, check out some of these yummy recipes:

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    Bake And Chill The Pie

    Youll fill the pie crust then bake the pie for a short 10 minutes.

  • Pour the filling into the prepared crust. Then, bake for 10 minutes.
  • Remove from the oven. Set on a wire rack until cooled to room temperature.
  • Then, cover and refrigerate the pie for at least 4 hours or overnight.
  • Prior to serving, top the pie with whipped cream and lime slices, if desired.
  • How to tell when key lime pie is done?

    No one likes an overbaked pie! The easiest way to tell when key lime pie is done baking is the filling should only jiggle slightly in the center. This will take about 8-10 minutes. The filling will continue to set as the pie cools.

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