Healthyish Yogurt-Based Lime Pie

Melissa Canales

This healthyish creamy lime pie is full of protein, calcium, vitamin C, and probiotics.

Prep Time 15

Chilling Time 3

Course Dessert

Cuisine American

Servings 8

3 cups plain Yogurt avoid non-fat yogurt
14 oz sweetened condensed milk one can
⅔ cup lime juice from 2-4 large limes, can use part lemon juice if limes are not very juicy
2 tablespoons lime zest Zest limes before juicing
2 ½ teaspoons grass-fed gelatin
1 prepared Graham Cracker Crust If you opt to make your own graham cracker crust, you will need to bake the crust for 8-10 minutes.

Pre-heat oven or toaster oven to 375°
Crush graham crackers using a large bowl and the back of your measuring cup. Or place crackers in a large zip-top plastic bag and whack with a rolling pin to crush cookies. Or, if you own a food processor, pulse crackers until crumbled.
Melt butter in the microwave, or use a small pan to melt butter on the stove top.
Mix butter and crushed crackers. Pinch some of the mixture between your fingers, it should hold together. If it is still too crumbly, add a teaspoon of water at a time until the crust holds together when pinched.
Dump mixture into a 9-inch pie pan. Use the back of your measuring cups to firmly press crumbs evenly on the bottom and up the sides of the pie pan.
Bake for 8-10 minutes. Allow to cool to room temp before filling pie.

If using a microwave, add lime juice to a small microwave-proof bowl. Sprinkle gelatin on top. Microwave for about 45-seconds and mix. The gelatin should dissolve. If not, microwave for another 10 seconds and stir. If using the stove-top, do the same, except in a small sauce pan. Over low heat, stir constantly until the gelatin dissolves.
In a large bowl. Combine the remaining ingredients. Stir in the lime juice mixture.
Pour mixture in a prepared graham cracker crust and smooth the top.
Place pie in the refrigerator and chill until set-up, about 2-3 hours.

Top with whipped cream if you so desire.

Keyword Pie