Key Lime Pie

So light and creamy

Crust Ingredients:

1 ½ cups of crushed graham crackers

½ cup of brown sugar

4 tbsp of melted butter

Filling Ingredients:

2 14 oz cans of sweetened condensed milk

1 tbsp of grated lime zest

¾ cups lime juice

Topping Ingredients:

1 cup of cold heavy cream

2 tbsp of icing sugar

1 tsp of grated lime zest

8 thin lime slices

Directions:

Pre-heat the oven to 375 degrees

In a medium bowl combined the graham crackers, brown sugar and melted butter.  Press the graham crumbs into the bottom and sides of a glass pie dish (9 X 1.5: deep dish). Bake for 10 minutes.  Let the crust cool on a wire rack.

Lower the oven temperature to 350 degrees.

In a large bowl whisk together the sweetened condensed milk, yogurt, lime zest and lime juice. Once the crust has cooled, pour the filling on top of the crust.  Bake for 15 to 20 minutes or until the filling is almost set. Let it cool at room temperature for 30 minutes or more.  Place in the fridge for at least 3 hours.

Once the filling is completely cold, start preparing the topping. 

In a medium bowl beat the heavy cream until soft peaks form.  Add the icing sugar and beat until medium peaks form.  Top the cold pie with the whipped topping.  Decorate with the lime zest and lime slices.  Store in the fridge until ready to serve.