Servings 8 servings
Ingredients
For the crust:
- 1 1/2 cups finely crushed Graham crackers (about 10 crackers)
- 5 Tablespoons unsalted butter, melted
- 1/3 cup packed light brown sugar
For the filling:
- 3/4 cup plain Greek yogurt (whole or 2%)
- 2 (14-oz.) cans sweetened condensed milk
- 1 Tablespoon freshly grated key lime (or regular lime) zest, plus more for garnishing
- 3/4 cup fresh key lime (or regular lime) juice
- 2 cups homemade or store-bought whipped cream, for topping
Instructions
Make the crust:
- Preheat the oven to 350ºF.
- In a medium bowl, stir together the crushed graham crackers, melted butter and brown sugar until very well combined. (If needed, use your fingers to incorporate the mixture and ensure the graham crackers are well-moistened.)
- Firmly press the mixture into the center and up the sides of a 9-inch pie plate. (See Kelly’s Notes.)
- Bake the crust for 8 minutes then remove it from the oven and set it aside while you prepare the filling.
Make the filling:
- In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, lime zest and lime juice.
- Pour the mixture into the pie crust. (It does not have to be completely cooled.)
- Bake the pie until the filling is just barely set, about 15 minutes. Remove the pie from the oven and let it cool for 1 hour before tenting it loosely with foil and refrigerating it for a minimum of 3 hours.
- Remove the pie from the fridge and top it with the whipped cream, either by piling it on top of the pie or by piping it.
- Cut the pie into slices and serve.
Kelly’s Notes:
- The graham cracker crumbs must be firmly packed into the pie plate. It’s best to do this using the bottom of a dry measuring cup so you can compact both the bottom and the sides of the crust.
- The crust and the filling can both be made up to a day ahead of time, however the filling should not be added to the crust until the day of serving, as it will cause the crust to become soggy.
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