My beau has undeniably broadened my dining and cooking horizons (it's hard to believe I'd never eaten a scallop or baked a chicken wing before he came around!). The latest thing that he's made me realize is really truly awesome is Greek yogurt.
He just nonchalantly asked me to pick some up at the grocery store one day because he liked to eat it sometimes, so I did. I couldn't resist eating some myself and quickly discovered that it was something I'd like to eat sometimes too! It's so much more satisfying than non-Greek yogurt, plus its uses in baking and cooking are many! A preferred variety of Greek yogurt for us has been Greek Gods®--they have several appealing flavors and make consistently fantastic products.
As a thank you to my fella for opening my eyes to the wonderful world of Greek yogurt, I made him one of his favorite pies, the humble key lime pie. Incorporating Greek yogurt makes it even more creamy and complex, and we both appreciated that. Consider Greek Gods® yogurt the next time you're planning to make a pie--it can be used in the crust, filling, or as a topping!
If you think feasting on key lime pie in December is weird, you might be right. However, it's been downright mild here lately (no complaints from my corner!) and this turned out to be a dandy dessert option. It's not quite Christmas-tree-green, but it'll do. Happy holidays to all!
Creamy Key Lime Pie
Makes 1 9-inch pie
- 1-1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- Pinch salt
- 4 egg yolks
- 6 ounces (3/4 cup) Greek Gods® Greek nonfat plain yogurt
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
Preheat the oven to 350 degrees F.
Make the crust first. Process, blend, or smash the crackers to make crumbs.
Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined.
Press the mixture firmly into the bottom of the pie pan and slightly up the sides.
Bake the crust for 7 minutes or until lightly browned.
Keep the oven on, but lower the temperature to 325 degrees F.
Thoroughly whisk or blend together the egg yolks, yogurt, condensed milk, lime juice, and zest.
Pour the filling into the prepared crust and bake for 15-18 minutes, or until just slightly jiggly.
Cool in the fridge for at least an hour before slicing.