How To Make Key Lime Yogurt Pie
This yogurt pie recipe marries the goodness of key lime pie and key lime cheesecake. It has a yogurt-cream cheese filling with some tart lime juice.
- 6graham crackers
- 3tbspcold whipped butter
- ½cupkey lime juice,fresh squeezed or bottled
- 6ozless fat cream cheese
- 1cupStonyfield plain yogurt,0% fat
- 1tbsplime zest,grated
- key lime slices,optional, for garnish
- whipped cream,optional, for garnish
Place graham crackers, butter and sugar into a food processor and pulse a few times.
Add 1 tablespoon water and pulse a few more times until it has a texture of coarse meal.
Press into an 8-inch pie dish making the crust about ⅛-inch thick evenly all around and up the sides.
Refrigerate the crust for 30 minutes before baking to help prevent crumbling.
Preheat oven to 375 degrees F. Bake for 8 to 10 minutes or until the edges are golden.
Remove from the oven and let the crust cool on a wire rack, before filling.
In a small bowl combine 2 tablespoons of the lime juice with the gelatin and stir.
Warm the remaining 6 tablespoons of key lime juice for 30 to 45 seconds in the microwave and quickly mix well to dissolve the gelatin.
In a large bowl with a hand mixer combine the cream cheese, yogurt, sugar and lime zest. Mix well, then add in the key lime juice and mix well, until fully incorporated, then pour into graham cracker crust.
Chill pie thoroughly for at least 1 hour before serving.
Garnish with key lime slices and whipped cream, optional, if desired.
- Calories: 162.62kcal
- Fat: 9.16g
- Saturated Fat: 5.10g
- Trans Fat: 0.12g
- Monounsaturated Fat: 2.33g
- Polyunsaturated Fat: 0.71g
- Carbohydrates: 19.05g
- Fiber: 0.53g
- Sugar: 13.85g
- Protein: 2.39g
- Cholesterol: 25.88mg
- Sodium: 94.69mg
- Calcium: 49.49mg
- Potassium: 83.95mg
- Iron: 0.39mg
- Vitamin A: 82.03µg
- Vitamin C: 5.81mg
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