A Southern Grace: experience the myth

December 18, 2015

experience the myth


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
(printable recipe)
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
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.


Alicia Foodycat said...

I love Greek yoghurt and I LOVE key lime pie! How brilliant to combine them.

Angie's Recipes said...

I must bake this too. Love the yoghurt lime filling!

Unknown said...

I ADORE THIS! Greek yogurt is a must in my fridge, so I already have all the ingredients!

Kate @ Framed Cooks said...

I have never had Greek yogurt - clearly it is time to give it a try. And my husband ADORES key lime pie, so this must be a sign!!

Food Gal said...

I love the idea of yogurt in a key lime pie. I bet the tang of the yogurt amplifies that of the lime juice. What a nice refreshing dessert sure to perk up taste buds.

Beth said...

I would eat key lime pie any time of the year - that's not weird at all! I must admit I'm intrigued by the addition of Greek yogurt to the recipe.
Happy holidays to you, too!

Inger @ Art of Natural Living said...

I made key lime pie for Thanksgiving, so I am totally with you on this! I will have to try your version with yogurt--sometimes the pie is a smidge astringent and I could see how the yogurt could be delicious in it.

Adina said...

Oh my God, this is looks so great, it is exactly my kind of cake!!

Rebecca @ Strength and Sunshine said...

Key lime is such a fantastic flavor!

Sue/the view from great island said...

What a fabulous recipe, my mouth is watering just reading about it. Now that you mention it, yogurt and citrus seem to be made for each other!

Unknown said...

This looks so delicious! I love that it is lightened up with greek yogurt!

Jessie @ Chasing Belle said...

My husband loves key lime pie! This recipe looks like a winner!

Lorraine @ Not Quite Nigella said...

That pie looks amazing Grace! And we love Greek yogurt here. We don't buy any other kind :D

Katerina said...

Greek yogurt is the best and I am not saying this because I am Greek! Happy Christmas to you and your family!

Barbara said...

There's always Greek yogurt in my fridge, but never would I thought to use it in a key lime pie. (My father must be rolling over in his grave right about now...sacrilege!)
But as long as that condensed milk is in there, I'm all in!
Happy Christmas, Grace!

Big Rigs 'n Lil' Cookies said...

I was never a yogurt fan, until trying Greek Yogurt. I do actually enjoy yogurt now. Haven't tried it in a pie though. This will be something great to try after all the cookies and fudge have gone away. Merry Christmas!

~~louise~~ said...

It's a Key Lime kinda day around here too, Grace especially for Christmas Eve, lol...I was actually out weeding the garden this afternoon. I'm sure I've never been able to do that before, not up North anyway.

It has taken me a while to warm up to Greek yogurt. I think it's because I make yogurt quite often at home and to be perfectly honest, home made yogurt is as creamy and thick as store bought Greek yogurt.

I never get a chance to make pie out of it though because we eat it so quickly. I'll have to double the recipe and give it a try. It sounds right up Marion's alley, lol...

Thanks for sharing, Grace...A very Merry Christmas to You and Yours. "See" you next year:)

Cheri Savory Spoon said...

Hi Grace, right now in Arizona the lemons, oranges and grapefruits are ready to enjoy, I bet this is fabulous!!!!

Marcelle said...

I love Greek yogurt and this seems like a delicious version of Key lime pie! Will definitely have to make one of these. :)

Alison said...

I've never actually had key lime pie, but I have to say, your photos make it look mighty delicious! :)