Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 3 tbsp (38g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.5 tsp Sea salt
  • 28 oz (794g) Sweetened condensed milk
  • 0.5 cup (120g) Plain non-fat Greek yogurt
  • 4 Large egg yolks
  • 0.75 cup (177ml) Freshly squeezed Key lime juice
  • 2 tbsp Key lime zest, finely grated
  • 1 cup (240ml) Cold heavy whipping cream
  • 1 tbsp Powdered sugar
  • Extra lime slices for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, sugar, salt, and melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8–10 minutes until the crust is fragrant and mahogany-colored. Let it cool completely.
  3. In a large mixing bowl, whisk together the sweetened condensed milk, non-fat Greek yogurt, egg yolks, key lime juice, and zest until the mixture is smooth and slightly thickened through acidic coagulation.
  4. Pour the filling into the cooled crust. Bake for 15 minutes until the edges are set but the center still has a slight jiggle.
  5. Remove from oven and allow to cool at room temperature before refrigerating for at least 6 hours to set completely.
  6. Before serving, whip the cold heavy cream and powdered sugar until stiff peaks form. Top the pie with the cream and garnish with lime slices.