Key Lime pie is tart and refreshing! This is a lighter twist made with Plain NonFat Greek Yogurt & Neufchatel Cream Cheese. I prepared this dessert for a special office birthday. Nothing says happy birthday better than a homemade baked sweet treat.

Crust Ingredients:

52 vanilla wafers (I used Aldi’s brand)

3 tablespoons of granulated sugar

1/4 teaspoon kosher salt

5 Tablespoons of unsalted butter,melted

Filling Ingredients:

1 (8 ounce) pack of Neufchâtel Cream Cheese, softened (room temperature)

1 can (14 once) sweetened condensed milk

1 1/2 tablespoons lime zest

1/3 cup key lime juice

1 cup Greek plain Nonfat yogurt

Additional ingredients:

Whipped cream for additional flare

 

 

Directions:

Preheat oven to 325 convection or 350 traditional.

Place the vanilla wafers, salt, and sugar into a food processor & secure the lid. Pulse the ingredients until finely course. Slowly drizzle the butter into the food processor. And pour the blend into a 9 inch pie plate. Firmly press the mixture into the bottom and up the sides of the pie plate. Place the pie into the oven and bake until golden (this took about 20-23 minutes ).

Remove the pie crust from the oven and place on a wire rack to cool.

In the meantime, prepare the filling. In a stand mixer place the cream cream and beat with paddle attachment until smooth. Add in the condensed milk and mix well until incorporated. Add the lime juice and zest and slowly incorporate, finally add in the greek yogurt and mix until smooth and silky.

Once the crust has cooled pour the batter into the prepared pie crust and place in the refrigerator overnight. I recommend covering the prepared pie with press and seal or saran wrap.

Right before serving pipe whipped cream.

Fresh whip cream topping

Ingredients

1 cup of heavy whipping cream
1 heaping Tablespoon of confectioner sugar
1 tsp of Pure Vanilla extract

Directions:

Beat cream in cold metal bowl until soft peaks form, add sugar and vanilla. Beat until stiff peaks form. Spread/pie evenly over cool pie.