Key Lime Greek Yogurt Pie

by Kathy Strahs on June 19, 2012 · 12 comments

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The Means: I own a pie plate and my fridge is perpetually stocked with Greek yogurt.

The Motive: I’ve been wanting to post a Key Lime Pie recipe on this blog forever and finally found a terrific on-the-side recipe from Chobani.

The Opportunity: It’s Pie Day!

I am guilty of pie!

Honestly, it doesn’t take a lot to convince me to make pie. But in this particular case the stars did align in such a way that making this particular Key Lime Greek Yogurt Pie at this point in time just seemed like the perfect thing to do.

If you love the mouthwatering tartness of a traditional Key Lime Pie like I do, you’ll find the addition of yogurt here to be especially refreshing. Yogurt is mixed into the key lime custard itself and it’s also used for the topping, sweetened with a little confectioner’s sugar (a healthier alternative to whipped cream!). One important thing to keep in mind when using yogurt as a topping, however, is that it does tend to separate after a while. So if you’re planning to serve just a few slices at a time, it’s best to dollop your slices individually rather than the pie as a whole. Take three guesses as to how I know this!

So, as I mentioned, today is Pie Day (not to be confused with the Pi(e) Day on 3.14 we previously celebrated with another terrific Greek yogurt pie). Nearly 200 food bloggers will be posting pies today for no other reason than we like pie. It’s as good a reason as any, right?

Key Lime Greek Yogurt Pie

Chobani was kind enough to include me in a dinner event they held for food bloggers in Seattle recently. 



See the Recipe Index for all the recipes on Cooking On the Side.

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JulieD June 19, 2012 at 10:08 PM

Ooooh love that you made the pie with greek yogurt, Kathy!!
JulieD´s last blog post ..Cheesesteaks!

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Alison @ Ingredients, inc. June 20, 2012 at 6:28 AM

great idea! Love using Greek Yogurt in desserts

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richard bennett June 20, 2012 at 1:16 PM

Kathy
I make key lime bars that are similar without the yogurt. I finish by topping with toasted coconut, which might be good on this pie. I’ll try it and let you know.

dick bennett

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Heather June 29, 2012 at 3:53 PM

Ooooo, my favorite pie now ith a gingersnap crust! Pinch me I’ve gone to heaven.

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Sara March 24, 2013 at 8:23 PM

Made this over the weekend and it was incredible!!! Tastes like key lime cheesecake! Super tangy and somewhat healthy. Thanks for the great recipe!

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Kathy Strahs March 24, 2013 at 8:27 PM

That’s so great to hear, Sara!!

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Kelly @ IdealistMom.com July 30, 2013 at 12:04 PM

Looks delish! I’ve been wanting to try key lime cheesecake, so I’ll give this one a whirl. Thanks! Pinning now :-)
Kelly @ IdealistMom.com´s last blog post ..9 Secrets for a Successful Return to Work After Maternity Leave

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Michelle B. April 6, 2015 at 11:02 AM

Just found your recipe. I love ginger snaps instead of graham crackers in a pie crust, but I’m wondering about amount of Key Lime juice…1 whole cup??? Don’t get me wrong, I LOVE Key Lime juice, but every other recipe I’ve looked at has a maximum of 1/2 cup Key Lime juice. Just checking to be sure there wasn’t a typo on that. Looking forward to making this pie sometime this week.

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Kathy Strahs April 6, 2015 at 11:29 AM

Yup, this recipe calls for an entire cup of key lime juice. Emeril’s recipe calls for a full cup too! http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe.html ~Kathy

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Michelle B. June 29, 2015 at 7:35 PM

Finally made this pie today. Loved the super tangy tartness. Trust me, the whole cup of lime juice makes this pie fabulous! I did have a couple issues, however:

1. When I tried to press the crust into my 9 ” pie pan, there simply wasn’t enough to spread in the bottom and up the sides. I ended up doubling the amount of gingersnap crumbs and used a total of 5 tbsp of butter. That ended up making about a 1/4″ crust on the bottom and on the sides. Perfect!

2. I also added half of the lime zest to the pie filling. Speaking of the filling…the recipe made WAY more than would fit in the pie pan! In addition to the pie, I had enough to fill 2 small ramekins. Went ahead and baked them with the pie and will have some “key lime custard” when we finish the pie.

3. The yogurt/powdered sugar topping needed a little something else, in my opinion, so I added 1/4 tsp of vanilla and a little more lime zest.

Will definitely make this again (with my revisions). Thanks!

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