Growing up, my family often spent summers by the coast, and one of my favorite memories is visiting a little seaside bakery famous for its key lime pie. Every bite was a burst of fresh lime, perfectly balanced with sweetness and a buttery crust. When I found this healthier version, I was thrilled—it brought back those sunny memories while fitting into a healthier lifestyle.
What I love about this recipe is how it transforms traditional key lime pie into a lighter treat using non-fat Greek yogurt and cream cheese, a touch of light butter, and sugar-free sweeteners. The Greek yogurt adds a rich creaminess, while also boosting the protein content, making it a bit more filling and satisfying.
One tweak I particularly enjoy is adding a touch of lime extract to the filling and whipped topping. It amplifies the lime flavor, making each bite even more vibrant. If you’re a fan of coconut, try sprinkling a little unsweetened shredded coconut on top for added texture and a tropical twist.
This pie is not only delicious but also incredibly simple to prepare. Whether you’re hosting a summer barbecue or just in need of a refreshing dessert, this Healthy Key Lime Pie is sure to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of sunshine!
How to Make Healthy Key Lime Pie
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Ingredients
- 2 large eggs
- 1/4 cup granulated sweetener of choice
- 1 recipe shortbread cookies (or any low-calorie cookies of choice, crushed (1 1/2 cups))
- 1 teaspoon lime extract (optional)
- 1/4 teaspoon salt
- 5 tablespoons light butter (or light margarine)
- 2 cups Greek yogurt (non-fat)
- 1 tablespoon lime juice
- 4 tablespoons sugar-free powdered sugar
- 2/3 cup granulated sweetener of choice
- 1 13.5 oz can coconut milk (chilled)
- 1/4 cup all-purpose flour (gluten-free, if needed)
- 1 cup cream cheese (non-fat or dairy-free)
Directions
- Heat your oven to 325°F and lightly grease an 8-inch springform pan.
- Combine the crushed cookies, sweetener, and melted butter in a bowl. Press this mixture into the bottom of the prepared pan to create the crust.
- Blend the Greek yogurt, cream cheese, eggs, sweetener, flour, salt, lime juice, and optional lime extract until smooth. Pour the mixture over the crust.
- Bake for 45-55 minutes until the center is set. Remove from the oven and allow it to cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
- For the topping, scoop the solid cream from the chilled coconut milk into a bowl. Add the sugar-free powdered sugar and optional lime extract. Beat until soft peaks form.
- Spread the whipped topping over the chilled pie, slice, and serve.
FAQs:
Can I use regular yogurt instead of Greek yogurt in this recipe?
While you can use regular yogurt instead of Greek yogurt, it may affect the texture and thickness of the pie filling. Greek yogurt is thicker and creamier, which helps the filling set properly. If using regular yogurt, consider straining it to remove excess liquid.
What can I use as a substitute for light butter or margarine?
If you prefer not to use light butter or margarine, you can substitute it with coconut oil or a plant-based butter alternative. Just keep in mind that these substitutes might slightly alter the flavor and texture of the crust.
Is there an alternative to using sugar-free powdered sugar in the whipped topping?
Yes, you can use regular powdered sugar if you don’t need the recipe to be sugar-free. Alternatively, you can make your own sugar-free powdered sugar by blending a granulated sweetener until it reaches a powdered consistency.
How long does the key lime pie need to chill before serving?
It’s essential to refrigerate the key lime pie for at least 4 hours, or preferably overnight, to ensure it sets properly and the flavors meld together. This chilling time will also make it easier to slice and serve the pie.
Can I make this pie ahead of time and freeze it?
Yes, you can prepare and freeze the key lime pie in advance. Once the pie is completely cooled, wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, let it thaw in the refrigerator overnight and add the whipped topping just before serving.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply use gluten-free cookies for the crust and ensure the all-purpose flour you use is gluten-free. The rest of the ingredients are naturally gluten-free, making it an easy adaptation.
Healthy Key Lime Pie
Ingredients
- 1/4 cup granulated sweetener of choice
- 2 cups Greek yogurt non-fat
- 1/4 teaspoon salt
- 1 cup cream cheese non-fat or dairy-free
- 1 tablespoon lime juice
- 2/3 cup granulated sweetener of choice
- 5 tablespoons light butter or light margarine
- 1 teaspoon lime extract optional
- 4 tablespoons sugar-free powdered sugar
- 2 large eggs
- 1 recipe shortbread cookies or any low-calorie cookies of choice, crushed (1 1/2 cups)
- 1/4 cup all-purpose flour gluten-free, if needed
- 1 13.5 oz can coconut milk chilled
Instructions
- Preheat your oven to 325F. Lightly grease an 8-inch springform pan and set it aside.
- In a bowl, mix the crushed cookies, sweetener, and melted butter until combined. Press this mixture into the prepared pan to form the crust.
- Combine the Greek yogurt, cream cheese, eggs, sweetener, flour, salt, lime juice, and optional lime extract in a blender. Blend until smooth. Pour this filling over the crust.
- Bake the pie for 45-55 minutes, or until the center is set. Remove from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
- For the whipped topping, scoop the cream portion from the chilled coconut milk into a mixing bowl. Add the sugar-free powdered sugar and optional lime extract. Beat until soft peaks form.
- Spread the whipped topping over the chilled pie, then slice and serve.
