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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.

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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.

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Mold the mixture up the sides of the pie plate.

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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.

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Cool slightly and whisk in the yogurt.

Beat the whipping cream until you get stiff peaks, beating in the sugar and vanilla.

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Fold the cream into the key lime mixture.

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Pour it into your crust.

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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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One year ago: Low Fat Chocolate Chip Cookies

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