Key Lime Yogurt Pie
User Reviews
4.8
Key Lime Yogurt Pie
Description
This pie starts with a crust made by pulsing graham crackers with cold butter and sugar until coarse, then pressing the mixture evenly into an 8-inch pie dish. The filling blends softened cream cheese, fat-free yogurt, sugar, and lime zest with dissolved gelatin in key lime juice, resulting in a light but set custard with a tangy lime flavor. The gelatin is warmed briefly to fully dissolve without boiling, ensuring smooth texture.
Once assembled, the crust is chilled before baking to reduce crumbling, then baked until the edges turn golden. After baking, the filling is poured in and the pie is chilled thoroughly for at least an hour to set the filling and develop the tart lime flavor balance with the creamy base. This preparation results in a smooth, firm pie that holds its shape when sliced.
The pie can be garnished with whipped cream and lime slices, adding fresh citrus aroma and additional creaminess. It's a refreshing dessert suited to warm weather or anytime a bright, tangy finish is desired. A gluten-free version can be made by using gluten-free graham crackers in the crust.
Ingredients
- 6 graham crackers 3.5 oz total, sheets
- 3 tbsp butter cold, whipped
- 2 tablespoons sugar
- 1- 1/2 teaspoons gelatin
- 1/2 cup key lime juice (fresh squeezed or bottled)
- 6 ounces cream cheese 1/3 less fat
- 1 cup plain fat-free yogurt 0% fat, Stonyfield brand
- 1/2 cup sugar
- 1 tablespoon lime grated zest
- lime optional for garnish, key lime, slices
- Whipped Cream (optional for garnish)
Instructions
- Place graham crackers, butter and sugar into a food processor and pulse a few times.
- In a small bowl combine 2 tablespoons of the lime juice with the gelatin and stir.
- Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
- Warm the remaining 6 tablespoons of key lime juice for 30 to 45 seconds in the microwave (this is to dissolve the gelatin, don’t let it boil) and quickly mix well to dissolve the gelatin.
- Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides.
- In a large bowl with a hand mixer combine the cream cheese, yogurt, sugar and lime zest. Mix well, then add in the key lime juice and mix well, until fully incorporated, then pour into graham cracker crust.
- Refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
- Chill pie thoroughly, at least 1 hour before serving.
- Preheat oven to 375°F. Bake until the edges are golden, about 8 to 10 minutes.
- Garnish with key lime slices and whipped cream, optional, if desired.
- Remove from the oven and let the crust cool on a wire rack, before filling.
Notes
- Use gluten-free graham crackers to make the crust suitable for gluten-intolerant diets.
- Chill the crust before baking to help prevent crumbling during serving.
- Warm the lime juice briefly to fully dissolve the gelatin without boiling for best texture.
- Chill the pie thoroughly after assembling to allow the filling to set properly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 139kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 9mg | 3% |
| Sodium | 132.5mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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