Yogurt Key Lime Pie with a Pretzel Graham Crust
Yogurt Key Lime Pie with Pretzel Graham Crust
Rated 5.0 stars by 3 users
Category
Dessert
Servings
4-6
Chef
Chef Jeremy
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.
Ingredients 🍲
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
- Zest of 1 lime
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
- 30g (2 tablespoons) sugar
- 5g (1 teaspoon) vanilla extract (optional)
- Zest of 1 lime
For the Filling
For the Crust
For the Filling
For the Chantilly Cream
Directions 📝
To Make the Crust
Preheat your oven to 350F.
- 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.
- Transfer to a mixing bowl and add in the brown sugar.
- Melt the butter and mix into the graham cracker mixture
- Press into a 9” pie plate, using a cup to really press down and compact the crust.
Bake until the crust is just set, about 8 minutes.
Remove the crust from your oven and turn the temperature to 325F.
To Make the Filling
- 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.)
- Slowly stream in the condensed milk, whisking constantly.
- Whisk in the lime juice.
- Whisk in the greek yogurt.
- Using a rubber spatula, transfer the mixture to your pie crust.
- Bake at 325F until just barely set, about 8-10 minutes.
To Make the Chantilly Cream
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!
Note from the Chef 👩🍳
This pie can be made mini so easily!! Simply put in cupcake liners to make grab-n-go key lime pies!!
Hey Ken,
You bake the crust for 8 minutes to just set it. Then once you fill the crust you bake an additional 8-10 minutes to lightly set it. It is a quick bake because the condensed milk, yogurt, and egg yolks help it set just by chilling. The chantilly cream is added after baking to finish the pie
total cooking time is 8-10 minutes? TO MAKE THE CHANTILLY CREAM: #2 Once pie is baked?? Just 8-10 minutes is that right?
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