Key Lime Pie
This healthy key lime pie has a creamy, tangy filling made with cream cheese, Greek yogurt, honey, and fresh key lime juice, all baked together in a naturally grain-free pecan crust.
Ingredients
- 2 ½ cups pecans
- ½ cup butter, melted
- 2 tablespoons honey
- 8 ounces cream cheese, softened
- 1 cup plain greek yogurt
- 3 large eggs
- ½ cup key lime juice
- ⅓ cup honey
- 2 teaspoon lime zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a food processor, blend the pecans until finely chopped. Add the melted butter and 2 tablespoons of honey, then pulse until the mixture holds together. Press the crust firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then remove from the oven and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth. Add the greek yogurt and mix until well combined. Incorporate the eggs one at a time, stirring well after each addition. Then, whisk in the key lime juice, honey, lime zest, and vanilla extract until the mixture is uniform.
- Pour the filling into the prepared crust, spreading it evenly. Bake in the preheated oven for 30 minutes, or until the edges are set but the center still slightly jiggles.
- Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 3 hours to allow the filling to fully set before serving.
Nutrition
Notes
- Perfect Pecans: Pulse the pecans just enough in the food processor to keep a bit of texture for a satisfying, crunchy crust.
- Butter Binding: Melted butter not only brings richness but also helps the crust hold together once baked.
- Smooth Filling: Soften the cream cheese completely before mixing with Greek yogurt to achieve a silky, uniform filling.
- Zesty Boost: Lime zest is essential, it intensifies the citrus flavor and adds a fragrant, bright note to every bite.
- Chill Time is Key: Allow the pie to chill for at least 3 hours to let the filling set properly and the flavors meld together beautifully.
- Watch the Bake: Bake just until the edges are set and the center has a slight jiggle; it will firm up during chilling without becoming overcooked.
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