Cooking Light Key Lime Pie With Yogurt Whipped Cream

In full disclosure, I didn't take that photo.
The pictures I intended to take never got taken because of crazy friends and family hordes waiting to eat dessert.

Here's what I like about this one; tangy, not too sweet, lower calorie and easy to make!
I will also admit that I'm not usually the one in my family that makes this, so I was a bit nervous making a classic family favorite. 

The pie filling recipe is from Cooking Light magazine, but I changed their recipe for the crust, and improved the whipped cream topping without using some yucky low calorie frozen kind. The new technique for lower calorie (higher protein) whipped cream is kind of fun, who knew that whip cream and yogurt would whip up nicely??? I also liked the tang of the yogurt in the topping as it compliments the tangy pie filling.

Makes one pie, serves 8-12
Ingredients

Crust:

1 cup graham cracker crumbs

1 tablespoon brown sugar

2 Tbsp butter, melted

Cooking spray

Filling:

1/2 cup plain non-fat Greek yogurt

1/2 cup fresh Key lime juice* or fresh lime juice

1/2 teaspoon grated lime rind

3 large eggs

1 (14-ounce) can fat-free sweetened condensed milk

Whip Cream with Yogurt Topping:

1/2 - 1 cup whipping cream (both work, depends on what you like, try with 1/2 cup first)

1/2 cup non-fat Greek Yogurt

2 Tbsp powdered sugar 

Beat the cream and yogurt together until soft peaks form. Add sugar.  If desired, ad more cream and beat some more for less tangy taste.

Preheat oven to 350°

To prepare crust, combine crumbs, sugar, and melted butter in a bowl, stirring well to combine. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.

To prepare filling, place yogurt, lime juice, lime zest, eggs and sweetened condensed milk in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 14-16 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours.

Top with whipped cream/yogurt mixture and serve. 

 

*You can find key lime juice in the 'juice' section of your grocery store.  It's easy, and may be cheaper than squeezing your own. 








Here's what's been happening on my blog on this date over the years...

One year ago:  Cubano Pulled Pork Pizza  
Two years ago:   Marshmallow S'Mores Cupcakes
Three years ago:   Spicy Coleslaw (perfect for fish tacos, or a side dish for Mexican Food)