Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers, crushed)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- A pinch of salt
For the Filling:
- 2 cups plain Greek yogurt (full-fat or low-fat)
- ½ cup sweetened condensed milk
- ½ cup freshly squeezed key lime juice (or bottled key lime juice)
- 1 tablespoon lime zest (optional, for extra citrus flavor)
- ½ teaspoon vanilla extract
- A pinch of salt
For the Topping (Optional):
- Whipped cream (for topping)
- Lime slices or wedges
- Fresh berries (such as raspberries or strawberries) for garnish
- Shredded toasted coconut (optional)
Ingredient Highlights for No-Bake Key Lime Yogurt Pie
- Greek Yogurt: The base of the filling is Greek yogurt, which adds a creamy, tangy flavor while also providing a boost of protein. It’s a healthier alternative to heavy cream, making the pie lighter without sacrificing taste or texture.
- Sweetened Condensed Milk: This ingredient provides the necessary sweetness and richness to balance the tartness of the key lime juice. It also helps create a smooth, luscious filling.
- Key Lime Juice: Freshly squeezed key lime juice is the key to achieving the signature tangy flavor of this pie. If you can’t find key limes, regular limes work just as well, though key limes offer a more intense, aromatic flavor.
- Graham Cracker Crust: The buttery, slightly sweet graham cracker crust adds a nice crunch to contrast with the smooth and creamy filling. It’s easy to make and complements the pie perfectly.
- Lime Zest: Adding a bit of lime zest enhances the pie with a burst of citrus flavor and a beautiful color contrast.
Instructions
Make the Graham Cracker Crust:
- Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until the mixture is well combined and the crumbs are fully coated in the butter.
- Press the Crust into the Pan: Pour the graham cracker mixture into a 9-inch pie dish or tart pan. Use the back of a spoon or your fingers to firmly press the crumbs into the bottom and up the sides of the pan. You want the crust to be even and compact.
- Chill the Crust: Place the crust in the refrigerator to chill for about 10-15 minutes, allowing it to firm up before adding the filling.
Prepare the Key Lime Filling:
- Mix the Yogurt Filling: In a large mixing bowl, combine the Greek yogurt, sweetened condensed milk, lime juice, lime zest (if using), and vanilla extract. Whisk everything together until smooth and well combined. The mixture should be thick but pourable. Taste the filling and adjust the lime juice or sweetness as needed.
- Fill the Crust: Once the graham cracker crust has chilled and firmed up, pour the key lime filling into the crust. Smooth the top with a spatula to make it even.
- Chill the Pie: Cover the pie with plastic wrap or foil and place it in the refrigerator. Let the pie chill for at least 3-4 hours, or until the filling is set and firm to the touch. The longer you chill it, the more the flavors will develop.
Garnish and Serve:
- Garnish the Pie: Once the pie is chilled and set, it’s time to garnish. Add a dollop of whipped cream on top of the pie, or use a piping bag for a decorative touch. Garnish with lime slices, fresh berries, or a sprinkle of toasted coconut, if desired.
- Serve: Slice the pie into wedges and serve cold. The pie is best enjoyed the same day, though it can be stored in the refrigerator for up to 2-3 days.
- Prep Time: 20 minutes
- Chilling: 3.5 hours
- Cook Time: 4 hours (including chilling time)
Nutrition
- Serving Size: 8-10
- Calories: 250-300
- Fat: 12g
- Carbohydrates: 30g
- Protein: 7g