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Key Lime Pie

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Ingredients
  

For the Crust:

  • 1-1/2 cups graham cracker crumbs, finely crushed
  • 1/3 cup light brown sugar, packed
  • 4 tbsp. unsalted butter, melted

For the Filling:

  • 2 14-ounce cans sweetened condensed milk
  • 1 cup plain Greek yogurt
  • 1 tbsp. grated key lime or regular lime zest
  • 3/4 cup fresh key lime or bottled key lime juice

For the Topping:

  • 1 cup cold heavy cream
  • 2 tbsp. confectioners' sugar
  • 1 tsp. grated lime zest
  • 8 to10 thin lime slices

Instructions
 

To prepare the pie crust:

  • Pre-heat oven to 375 °F and set an oven rack in the middle position.
  • In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined.
  • Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan; the crust should be about ¼-inch thick.
  • Bake for 10 minutes, until just slightly browned.
  • Remove from oven and let the crust cool on a wire rack.

To prepare the filling:

  • Lower the oven temperature to 350°F.
  • In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.
  • Pour the thick mixture into the warm graham cracker crust.
  • Bake for 15 minutes, until the filling is almost set; it should wobble a bit.
  • Let cool, at room temperature, for 30 minutes, then place in the refrigerator to chill thoroughly; about 3 hours.

To prepare the topping:

  • In the bowl of an electric mixer, beat the heavy cream until soft peaks form.
  • Add the confectioners’ sugar and beat until medium peaks form.
  • Top the pie with the whipped cream.
  • Decorate with the lime zest and lime slices.
  • Store the pie in the refrigerator until ready to serve.

Notes

The crust can be made a day ahead of time; however, the filling should be added on the day of serving, otherwise the crust may get soggy.