Tangy Skinny Key Lime Pie

Tangy Skinny Key Lime Pie

CRUST:
2 ½ c. graham cracker crumbs
¼ t. salt
1/3 c. unsweetened vanilla almond milk
1 t. butter, softened
FILLING:
12 oz. sweetened condensed milk
4 egg yolks
1 T. cornstarch, packed
¼ c. plain nonfat Greek yogurt
Zest of 1 lime
¾ c. Key Lime juice, freshly squeezed
Non-fat Cool whip or whipped cream, garnish
Lime slices, garnish
1. Preheat oven 350.
2. In bowl, combine graham cracker crumbs, salt, milk and butter.
3. Press crust mixture into 9” pie dish.
4. Bake until firm, about 8-12 minutes.
5. Let crust cool.
6. While crust is cooling, in bowl, whisk milk and yolks.
7. Whisk in the cornstarch.
8. Whisk the yogurt and zest into mixture.
9. Whisk lime juice into filling mixture until thick and smooth.
10. Scoop filling into pie crust.
11. Bake until filling is set, about 15 minutes.
12. Let pie cool to room temp, cover with plastic wrap and chill for at least 8 hours or overnight.
13. Serve chilled. To decorate, you can squirt Cool Whip around edges, etc. and garnish with fresh lime wedges.