When I was developing this recipe, I had a lot of fun playing with different key lime pie recipes. I found one that used Greek yogurt in place of egg yolks. I decided that the best option would be to hybridize them and came up with the recipe below!! I tested it side-by-side with a classic key lime pie and fell in love. If you have ever had one of Yoplait key lime pie yogurts, you may find the flavor extremely nostalgic! It's also the perfect light, tart summer dessert that's oh-so beautiful.
150 grams Graham crackers (about 1 pack/9 crackers)
70 grams pretzels (about 2 handfuls)
80 grams (⅓ cup) brown sugar
85 grams (⅓ cup) unsalted butter
3 egg yolks
800 grams (28 ounces) sweetened condensed milk
226 grams (1 cup) key lime juice
113 grams (½ cup) Greek yogurt
225g (1 cup) heavy cream
Preheat your oven to 350F.
Bake until the crust is just set, about 8 minutes.
Remove the crust from your oven and turn the temperature to 325F.
Whip together the cream, vanilla, and sugar to soft peaks. Cover and place in the fridge until the pie is ready to go!
Once the pie is baked, place in the fridge to chill for at least 1 hour. Once cooled, top with Chantilly cream and lime zest. Feel free to get creative here with your own design!
Slice and enjoy!
This pie can be made mini so easily!! Simply put in cupcake liners to make grab-n-go key lime pies!!