This easy key lime yogurt pie is a cross between a key lime pie and a key lime cheesecake, made lighter! The filling is sweet and tart, made with key lime juice, yogurt, and cream cheese in a graham cracker crust.
Key Lime Yogurt Pie
This easy key lime yogurt pie is a cross between a key lime pie and a key lime cheesecake, made lighter! The filling is sweet and tart, made with key lime juice, yogurt,and cream cheese in a graham cracker crust.
Ready In: 45 minutes
Prep: 30 minutes
Cook: 15 minutes
Yields: 12 servings
- 6 sheets graham crackers, 3.5 oz total
- 3 Tbsp cold whipped butter
- 2 Tbspsugar
- 1/2 C key lime juice, fresh squeezed or bottled
- 1 & 1/2 tsp gelatin
- 6 oz1/3 less fat cream cheese
- 1 C Stonyfield Organic Plain Nonfat Yogurt
- 1/2 C sugar
- 1 Tbsp grated lime zest
- sliceskey lime, optional, for garnish
- whipped creamoptional, for garnish
Graham Cracker Crust Ingredients
Key Lime Filling
Graham Cracker Crust (you can also use pre-made crust if you prefer)
Place graham crackers*, butter and sugar into a food processor and pulse a few times.
Chef's Note: *For gluten-free look for gluten-free graham crackers.
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 1/8-inch thick evenly all around and up the sides.
Refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
Preheat oven to 375°F. Bake until the edges are golden, about 8 to 10 minutes.
Remove from the oven and let the crust cool on a wire rack, before filling.
Key Lime 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 (this is to dissolve the gelatin, don’t let it boil) 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, at least 1 hour before serving.
Garnish with key lime slices and whipped cream, if desired.