Greek Yogurt Key Lime Pie
Serves 12
10 mins prep
15 mins cook
180 mins Chilling time
205 mins total
Made with just a few simple ingredients, these Greek yogurt key lime pies are a slice of summer heaven! They take just 15 minutes of work and can be kept in the freezer for months to always have something yummy on hand. So grab some limes and let's boogie!
Filling
Topping
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Preheat the oven to 350 degrees. Place the 12 mini graham cracker pie crusts on a sheet tray (for easier transferring).
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 (or mix them in a large bowl). Pour the filling mixture into the pie crust (or crusts). Bake for 10-15 minutes, then let it cool for 30 minutes on the counter before transferring it to the fridge to set overnight.
These pies are set using cornstarch, meaning you won't think they are set in the oven. Take them out at 15 minutes (max), then transfer them to the fridge to set up. They won't be set until you transfer them to the fridge overnight.
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.
On top of the pie, spread a thin layer of the 3/4 cup Greek yogurt, then top with fresh whipped cream and more fresh lime zest. Slice and enjoy!
