Dessert

Yogurt Key Lime Pie with a Pretzel Graham Crust

Yogurt Key Lime Pie with Pretzel Graham Crust

Rated 5.0 stars by 1 users

Servings

4-6

Author:

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

For the Filling

For the Crust

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

For the Filling

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

For the Chantilly Cream

225g (1 cup) heavy cream
30g (2 tablespoons) sugar
5g (1 teaspoon) vanilla extract (optional)
Zest of 1 lime

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!

Recipe Note

This pie can be made mini so easily!! Simply put in cupcake liners to make grab-n-go key lime pies!!

Yogurt Key Lime Pie with a Pretzel Graham Crust

Yogurt Key Lime Pie with Pretzel Graham Crust

Category

Servings

Author:

Ingredients

For the Filling

For the Crust

For the Filling

For the Chantilly Cream

Directions

To Make the Crust

To Make the Filling

To Make the Chantilly Cream

Recipe Note

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Yogurt Key Lime Pie with Pretzel Graham Crust

Category

Servings

Author:

Ingredients

For the Filling

For the Crust

For the Filling

For the Chantilly Cream

Directions

To Make the Crust

To Make the Filling

To Make the Chantilly Cream

Recipe Note

Explore more

Share this