by Heather Harris Brady
I bought a large bag of key limes a while back, because I’ve actually never made a key lime pie before and the kids love key lime yogurt. When I started researching key lime pie it seems like most of them are made with lots of sugar (from sweetened condensed milk) or uncooked egg whites.
So I came up with my own somewhat lighter version of this classic pie. Of course you can buy a crust but if you make your own you can add brown sugar which goes nicely with the lime filling. You should plan on making it a day or two ahead of serving, because the lime flavor develops over time.
Key Lime Pie, Makes one 9″ pie
- One large bag of key limes, or 1 c. key lime juice and 2 T. lime zest
- 1/2 c. sugar
- 2 eggs
- 1/3 c. plain greek yogurt
- 1/3 c. cold water
- 1 pkg. unflavored gelatin
- 1 pint heavy cream whipped with 1 T. sugar and 1 t. vanilla, plus additional for garnish if desired
- One graham cracker crust (purchase or make your own with one sleeve of graham crackers, ground + 3 T. melted butter and 1/4 c. brown sugar)
Juice and zest the limes if you didn’t just buy the juice. Put the gelatin in the cold water to soak.
Make the crust if you didn’t purchase one. Crush the grahams and mix them in a pie plate with the melted butter and brown sugar.
Mold the mixture up the sides of the pie plate.
Beat the eggs well with the lime juice and put it over low-medium heat, whisk in the sugar and continue whisking constantly until the mixture thickens. Whisk in the gelatin.
Cool slightly and whisk in the yogurt.
Beat the whipping cream until you get stiff peaks, beating in the sugar and vanilla.
Fold the cream into the key lime mixture.
Pour it into your crust.
Lightly cover with plastic wrap. Chill for at least four hours and up to two days before serving. Cut into slices and serve with a dollop of whipped cream.
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