I found a bunch of key limes turning brown in the produce drawer of the refrigerator yesterday and decided it was time to do something with them. Key lime pie sounded great. I found the most highly reviewed recipe on allrecipes.com,but I didn't have the sour cream it called for. I did have Greek yogurt though. So some more internet searching and I found this recipe that was pretty much the same but with Greek yogurt. I combined the two and the pie is fabulous. Olivia suggested adding coconut- I will have to try that next time. The crust came from Sally's Baking Addiction - another fabulous recipe blog!
Graham Cracker Crust
10 full sheet graham crackers (about 1 and 1/2 cups crumbs)
6 Tablespoons unsalted butter, melted
1/3 cup sugar
Put the cracker in a food processor or blender and blend until fine crumbs. Add the sugar and mix. Add the butter and mix until it resembles course crumbs, Pour into a 9 inch pie plate and press firmly around the edges to make the crust. Bake at 350 degrees for 8 min. Remove from oven and cool while making the filling.
Key Lime Filling
2 cans sweetened condensed milk
1/2 cup Greek yogurt
3/4 cup key lime juice
1 tablespoon grated lime zest
The key limes are PAIN! they are so tiny. I think I used about 15 of them and still had to use a couple of regular limes to get enough juice. I used some of each to get the zest as well. - Its easier to zest first and then squeeze. That part takes forever. Once you get the juice, the rest is easy. Pour the sweetened condensed milk into a bowl, add the yogurt and mix. Then add the zest and juice and mix well. Pour into the cooled crust and bake at 350 degrees for 8 minutes. (The recipe said not to brown it, but just until tiny pinhole bubbles burst on the surface - I had a few of those - not many.) Chill the pie completely (We did overnight). Serve with whipped cream. You could add some lime slices or sprinkle with coconut - thanks for the suggestions Olivia!
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