Have you ever seen a key lime? They are tiny limes and best when slightly yellow…yes, limes should have more yellow on them, because that’s when you know they have been picked ripened on the tree. When they are dark green they have been picked too early.
Now, I’ll warn you…Key limes are tiny and take a lot to juice. Here’s a trick: slice in half and microwave them for 10 seconds. This helps get them juicy! Just trust me!
If you follow me enough you realize that I’m notorious for opening up my cabinets and going with what I have to create meals. This night was no different, except I was craving dessert. If you have a craving for something tart touched off with the nutty amazingness of a ginger & graham cracker crust here you go!
Key Lime Pie with Greek Yogurt (Serves 8)
- 1 cup ginger snap cookies*
- 6 graham crackers (full crackers)
- 6 Tbsp unsalted butter
- 3/4 cup key lime juice
- 2 cans (12 oz) sweetened condensed milk (non-fat or regular)**
- 1 cup Chobani Greek yogurt (0 or 2%)
- Preheat oven to 350 in a conventional oven or 330 in a convection oven.
- In a food processor, blend ginger snaps and graham crackers until a fine crumb is achieved. Slice up cold butter into the crumbs and pulse until combined. Pour crumbs into a pie pan and press with your finger tips to form the crust. Bake for 8 minutes.
- Juice key limes until you get 3/4 cup…no substitutes (sorry!). Drain off any liquid from the Greek yogurt. Whisk together condensed milk, lime juice, and Chobani Greek yogurt. Pour over crust and bake for an addition 12-15 minutes. Chill in refrigerator for at least 1 hour prior to slicing…unless you’re impatient like we were and enjoyed it warm! (True Story)
*If you need a gluten free version, Trader Joes has an awesome gluten-free ginger snap cookie to pick up! You can use all the cookies or add in pecans for something a little richer in flavor.
**If you like yours more tart (like me…I’m a sucker for something tart), use less sweetened condensed milk…you could try just 1 can to start and work your way from there.
And yes, a traditional key lime pie should NOT be artificially green! Gross…no food coloring touches mine! Pucker up and enjoy!
And if you happen to be a roadie, consider putting these in small mason jars to bake and all. Then simply screw on the lids and take on the road. Not a bad dessert choice…especially one that boasts this much protein!
Just Wendy Jo