Pies
The Means: I own a pie plate and my fridge is perpetually stocked with Greek yogurt.
The Motive: I’ve been wanting to post a Key Lime Pie recipe on this blog forever and finally found a terrific on-the-side recipe from Chobani.
The Opportunity: It’s Pie Day!
I am guilty of pie!
Honestly, it doesn’t take a lot to convince me to make pie. But in this particular case the stars did align in such a way that making this particularKey Lime Greek Yogurt Pie at this point in time just seemed like the perfect thing to do.
If you love the mouthwatering tartness of a traditional Key Lime Pie like I do, you’ll find the addition of yogurt here to be especially refreshing. Yogurt is mixed into the key lime custard itself and it’s also used for the topping, sweetened with a little confectioner’s sugar (a healthier alternative to whipped cream!). One important thing to keep in mind when using yogurt as a topping, however, is that it does tend to separate after a while. So if you’re planning to serve just a few slices at a time, it’s best to dollop your slices individually rather than the pie as a whole. Take three guesses as to how I know this!
So, as I mentioned, today is Pie Day (not to be confused with the Pi(e) Day on 3.14 we previously celebrated with another terrific Greek yogurt pie). Nearly 200 food bloggers will be posting pies today for no other reason than we like pie. It’s as good a reason as any, right?
Key Lime Greek Yogurt Pie
From the Key Lime Pie recipe on a Chobani Greek Yogurt recipe card. Recipe by Chobani fan Lauri Watson.
Prep time: 8 minutes | Cook time: 40 minutes | Total time: 48 minutes (plus cooling and chilling)
Yield: 8 servings
INGREDIENTS:
- 1 cup (about 15 cookies) finely crushed gingersnaps
- 3 tablespoons butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 2 cups plain nonfat Greek yogurt
- 2 large eggs
- 1 cup key lime juice
- 2 tablespoons confectioner’s sugar
- Zest of 1 lime
DIRECTIONS:
- Preheat oven to 375°F. Mix gingersnaps and butter in small bowl. Press mixture into the bottom and up the sides of a 9-inch pie pan. Bake 10 to 12 minutes. Refrigerate for at least an hour before filling
- Preheat oven to 325°F. Whisk together condensed milk, 1 cup yogurt, lime juice and eggs. Pour into pie shell and bake 25 minutes (or until the custard is set with the center still slightly jiggly). Chill pie for 2 hours before serving.
- When ready to serve, whisk together remaining cup of yogurt and confectioner’s sugar. Spread on top of pie with a spatula. Garnish with lime zest, slice and serve.
NOTE: If you’re not planning to serve the entire pie at once, it’s best to top each slice individually with the sweetened yogurt rather than the entire pie, as the yogurt topping tends to separate over time.
Chobani was kind enough to include me in a dinner event they held for food bloggers in Seattle recently.
Pies
17 Comments
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17 Comments
richard bennett wrote:
Kathy
I make key lime bars that are similar without the yogurt. I finish by topping with toasted coconut, which might be good on this pie. I’ll try it and let you know.dick bennett
Posted 6.20.12Reply
Heather wrote:
Ooooo, my favorite pie now ith a gingersnap crust! Pinch me I’ve gone to heaven.
Posted 6.29.12Reply
Sara wrote:
Made this over the weekend and it was incredible!!! Tastes like key lime cheesecake! Super tangy and somewhat healthy. Thanks for the great recipe!
Posted 3.24.13Reply
Kathy Strahs wrote:
That’s so great to hear, Sara!!
Posted 3.24.13Reply
Kelly @ IdealistMom.com wrote:
Looks delish! I’ve been wanting to try key lime cheesecake, so I’ll give this one a whirl. Thanks! Pinning now 🙂
Posted 7.30.13Reply
Michelle B. wrote:
Just found your recipe. I love ginger snaps instead of graham crackers in a pie crust, but I’m wondering about amount of Key Lime juice…1 whole cup??? Don’t get me wrong, I LOVE Key Lime juice, but every other recipe I’ve looked at has a maximum of 1/2 cup Key Lime juice. Just checking to be sure there wasn’t a typo on that. Looking forward to making this pie sometime this week.
Posted 4.6.15Reply
Kathy Strahs wrote:
Yup, this recipe calls for an entire cup of key lime juice. Emeril’s recipe calls for a full cup too! http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe.html ~Kathy
Posted 4.6.15Reply
Michelle B. wrote:
Finally made this pie today. Loved the super tangy tartness. Trust me, the whole cup of lime juice makes this pie fabulous! I did have a couple issues, however:
1. When I tried to press the crust into my 9 ” pie pan, there simply wasn’t enough to spread in the bottom and up the sides. I ended up doubling the amount of gingersnap crumbs and used a total of 5 tbsp of butter. That ended up making about a 1/4″ crust on the bottom and on the sides. Perfect!
2. I also added half of the lime zest to the pie filling. Speaking of the filling…the recipe made WAY more than would fit in the pie pan! In addition to the pie, I had enough to fill 2 small ramekins. Went ahead and baked them with the pie and will have some “key lime custard” when we finish the pie.
3. The yogurt/powdered sugar topping needed a little something else, in my opinion, so I added 1/4 tsp of vanilla and a little more lime zest.
Will definitely make this again (with my revisions). Thanks!
Posted 6.29.15Reply
Deborah Crabtree wrote:
I made this pie a couple of weeks ago. Divine. Making it again tonight for my parents. It is a great recipe, thanks for sharing it!
Posted 9.30.15Reply
Ariane wrote:
Delish! Well be making this again. Mmmm!
Posted 4.27.17Reply
Charisse wrote:
Me and my hsuband (and even baby) absolutely love this recipe – it’s not as fattening as cheesecake but it exactly tastes like it – even better because you don’t feel like it clogs your arteries afterwards, lol. Thanks for sharing! The only thing I’d change next time is to use more crackers and thicken the crust a little bit (just for my taste).
Posted 11.12.17Reply
Lauren wrote:
I’ve made this a handful of times over the past eight (eight!) years, and it’s so delicious (not to mention, easy and “healthy”! 😉 ). I made it for the first time with my toddler a few days ago, and she was such a fan. Thank you for such a great recipe.
Posted 4.19.20Reply
Kathy Strahs wrote:
So great to hear!
Posted 4.19.20Reply
