My husband loves Key Lime everything! So over the years I have been making him this super simple, fresh, lightened up version.
The prep time takes less then ten minutes, and the hardest part about this recipe is waiting for it to set up.
Something that I wanted to note for this recipe is how I lightened it up.
One- In the crust I removed the sugar. I don’t think adding sugar to the crust is necessary. It is already sweet enough as is, and that’s saying something as I have the world’s biggest sweet tooth. 🙂
Second- I replaced the butter in the crust for low fat butter. This is such a simple switch, and saves 30 grams of fat for the crust alone. You cant even tell its light butter vs regular butter.
Third- Most recipes ask for two cans of sweet and condensed milk, I think one can is plenty. This is a tart dessert so I adding additional sweetener to this is not necessary.
Fourth- I swapped sour crew for plain greek yogurt. This still gives it that tart, and smooth properties that the sour cream is needed for, but instead adds protein.
Alright lets get to it.
For the Crust:
2 cups of graham cracker crumbs
1/2 cup of light butter
For the Filling:
1 can of sweet and condensed milk
3/4 cup of lime juice
1 tsp lime zest
1 cup of Fage yogurt — I used o%
Preheat oven to 350 degrees.
In a medium size bowl combine graham cracker crumbs and butter until well combined. Add the crumb/butter mixture to a greased pie crust. Form an even layer and bake for 8-10 minutes.
While the crust bakes, add sweet and condensed milk, lime juice, lime zest, and yogurt to a medium size bowl. Whisk until smooth.
Remove pie crust from the oven and add the filling to the crust. Using a rubber spatula, smooth the filling so it is evenly dispersed.
Refrigerate for 6-8 hours or overnight.