Healthier Key Lime Pie

Ingredients

• 1.5 cup Graham Cracker Crumbs (about 10 to 12 full sheets)
• 3 tbsp Butter (melted)
• 1 Egg White (large)
• 0.25 tsp Kosher Salt (for crust)
• 14 oz Sweetened Condensed Milk (1 can)
• 1 cup Plain Full-fat Greek Yogurt
• 1 tsp Lime Zest (plus more for serving)
• 0.5 cup Fresh Lime Juice (from 18 to 22 key limes or 4 to 6 regular limes)
• 2 tsp Vanilla Extract (for filling)
• 0.25 tsp Kosher Salt (for filling)
• 1 cup Heavy Cream (cold)
• 1 tbsp Powdered Sugar (or more to taste)
• 0.5 tsp Vanilla Extract (for whipped cream)
• Kosher Salt (pinch, for whipped cream)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a medium bowl, mix together the graham cracker crumbs, melted butter, egg white, and 1/4 tsp salt until evenly combined.

3. 3

   Press the mixture firmly into a 9-inch pie dish, ensuring it goes up the sides. Use the bottom of a measuring cup to pack it in tightly.

4. 4

   Bake the crust for 8 to 10 minutes, until lightly golden and set. Remove from the oven and let cool completely.

5. 5

   In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, 1 tsp lime zest, lime juice, 2 tsp vanilla, and 1/4 tsp salt until fully combined.

6. 6

   Pour the filling into the cooled crust and smooth the top with a spatula.

7. 7

   Cover and refrigerate for at least 4 hours, or preferably overnight, until firm and sliceable.

8. 8

   In a large bowl, beat the cold heavy cream, powdered sugar, 1/2 tsp vanilla, and a pinch of salt until soft peaks form.

9. 9

   Spread or dollop the whipped cream over the chilled pie.

10. 10

    Finish with extra lime zest, slice, and serve cold.

Notes

Store leftovers covered in the refrigerator for up to 4 days. For the best texture, ensure the pie chills for the full 4 hours or overnight to allow the yogurt and lime juice to set properly.

Nutrition per serving

• dessert
• pie
• key lime
• baked
• vegetarian
• summer
• fruit dessert