Greek Yogurt Key Lime Pie

The tart, refreshing flavor of key lime pie evokes memories of sunny days and warm breezes. This Greek Yogurt Key Lime Pie is a lighter twist on the classic dessert, taking just under an hour to prepare and requiring overnight chilling to truly shine. It’s a delightful balance of creamy yogurt and zingy lime that sets beautifully, giving you a guilt-free indulgence you can feel good about serving.

This recipe is perfect for families and friends looking for a refreshing dessert on warm evenings or festive get-togethers. You can prepare it ahead of time; just remember to store it in the fridge overnight for the best results.

Why You’ll Love This Recipe

• The combination of Greek yogurt and honey yields a creamy texture that perfectly balances the tartness of lime.
• It’s quick to make, with a hands-on time of only about 30 minutes.
• The cornstarch ensures a stable filling without needing extensive baking time.
• Topped with fresh whipped cream and lime zest, it’s as visually appealing as it is delicious.

What You’ll Need

Gather these ingredients to whip up your delicious dessert.

For the Pie Filling

• 2 cups Greek yogurt (plain, non-fat)
• 2 large eggs
• 2/3 cup honey
• 6 tbsp cornstarch
• 1/4 tsp salt
• 1/3 cup lime juice
• 1 tbsp lime zest

For the Crust

• 12 mini graham cracker pie crusts

For the Whipped Cream

• 3/4 cup heavy whipping cream
• 2 tbsp honey
• 3/4 cup Greek yogurt (plain, non-fat)

Use low-fat graham cracker crusts for a lighter option.

Substitutions & Swaps

• Substitute agave syrup for honey.
• Replace Greek yogurt with dairy-free yogurt if needed.
• Use a store-bought whipped topping instead of homemade.
• Lime juice can be replaced with lemon juice for a different flavor.

How to Make It

Follow these simple steps to create your Greek Yogurt Key Lime Pie.

Preheat

Preheat your oven to 350 degrees. Place the 12 mini graham cracker pie crusts on a sheet tray for easier transferring.

Blend Ingredients

Blend the 2 cups Greek yogurt, 2 large eggs, 2/3 cup honey, 6 tbsp cornstarch, 1/4 tsp salt, 1/3 cup lime juice, and 1 tbsp lime zest in a blender until smooth, or mix them in a large bowl until combined.

Pour Filling

Pour the filling mixture into the pie crusts, filling them evenly.

Bake

Bake for 10-15 minutes, and then let the mini pies cool for 30 minutes on the counter before transferring them to the fridge to set overnight. They will not seem fully set from the oven but will firm up in the fridge.

Whip Cream

Make the fresh whipped cream by whipping together the 3/4 cup heavy whipping cream until stiff peaks form. Then mix in the 2 tbsp honey gently.

Assemble

On top of the pies, spread a thin layer of the 3/4 cup Greek yogurt. Then top with the fresh whipped cream and sprinkle with more fresh lime zest. Slice the mini pies and enjoy!

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, the texture will change.
Reheat: N/A; best served cold.

Tips for Best Results

• Ensure the Greek yogurt is at room temperature for easier blending.
• Don’t overbake; remove from the oven as soon as they are slightly set.
• Use fresh limes for juice and zest for maximum flavor.
• Chill the whipped cream in the fridge before whipping for better volume.

Serving Suggestions

• Serve at summer barbecues for a refreshing dessert option.
• Pair with fresh fruit like berries for added flavor and color.
• Great for family gatherings or as a light end to a festive meal.