Yogurt Key Lime Pie with a Pretzel Graham Crust

Directions 📝

To Make the Crust

1. Preheat your oven to 350F.

2. In a large ziplock bag, smash about 9 graham crackers and the pretzels to make a fine crumb (2 cups Graham crackers, ½ cup pretzels). The mixture should yield a little over two cups.
3. Transfer to a mixing bowl and add in the brown sugar.
4. Melt the butter and mix into the graham cracker mixture
5. Press into a 9” pie plate, using a cup to really press down and compact the crust.

6. Bake until the crust is just set, about 8 minutes.

7. Remove the crust from your oven and turn the temperature to 325F.

To Make the Filling

1. In a large mixing bowl, whisk together the egg yolks and lime zest until light and fluffy. (The more you whisk the lighter your pie will be, the less you whisk, the denser it will be.)
2. Slowly stream in the condensed milk, whisking constantly.
3. Whisk in the lime juice.
4. Whisk in the greek yogurt.
5. Using a rubber spatula, transfer the mixture to your pie crust.
6. Bake at 325F until just barely set, about 8-10 minutes.

To Make the Chantilly Cream

1. Whip together the cream, vanilla, and sugar to soft peaks. Cover and place in the fridge until the pie is ready to go!

2. 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!

3. Slice and enjoy!