Key Lime Pie

A tweak of Once Upon a Chef’s “Best-Ever Key Lime Pie” recipe, this versatile dessert is the perfect fresh finish for any occasion.

What You’ll Need:

For the crust:

• 2 cups finely crumbled graham crackers, about 15 whole crackers

• ⅓ cup light brown sugar

• 1/4 teaspoon ground cinnamon

• 5 tbsp unsalted butter, melted

For the filling:

• 2 14 oz cans sweetened condensed milk

• 1 cup plain Greek yogurt, 2% or whole

• 1 tbsp lime zest

• ¾ cup lime juice

For the topping:

• 1 cup cold heavy cream

• 2 tbsps confectioners’ sugar

• 1 tsp lime zest

• 8-10 thin lime slices

How to Make It:

1. Preheat the oven to 375° F

2. To make the crust, combine the graham crackers, cinnamon brown sugar, and melted butter in a medium bowl. Mix with a fork to combine

3. Using your fingers and the bottom of a measuring cup, press the graham cracker crumbs firmly into the bottom and up the sides of a 9” wide, 1 ½ ” deep pie dish

4. Bake for 10 minutes or until slightly browned. Cool crust on a wire rack

5. Lower oven to 350° F

6. To make the filling, combine the condensed milk, yogurt, lime zest, and lime juice and whisk together

7. Pour the mixture into the warm graham cracker crust

8. Bake for 15 minutes until the filling is almost set. There should be a slight wobble

9. Let the pie cool for 30 minutes at room temperature before placing it in the refrigerator to chill for at least 3 hours

10. To make the topping, beat the cold heavy cream with an electric mixer until soft peaks form

11. Add confectioners’ sugar and continue beating until medium peaks form.

12. Top the fully chilled pie with the whipped cream and decorate with the lime zest and lime slices

13. Store in your fridge until ready to serve. Serve cold and enjoy!