Key Lime Pie

Key Lime Pie

With a little help from Emeril (ok, fine…more than just a little), I made this delicious key lime pie! It’s great—and soooo easy! I know it sounds a little funny, but the topping is what really makes this dish special. But, you can always omit it if you like.

You need:
1. 9” pre-made pie crust
2. 2-14 oz cans sweetened condensed milk
3. 2 eggs
4. 1 cup lime juice (I used a combination of fresh and bottled)
5. 8 oz plain Greek yogurt
6. 4 tbsp powdered sugar

You will:
1. Preheat oven to 325F.
2. Whisk together milk, eggs, and lime juice.
3. Pour it into the piecrust. Note: I could find the pre-made 9” crust, so I bought the 8”. That’s fine, but just beware the pie crust will be VERY full. You can hold a little back, or just fill it that full—completely up to you. I used all the mix because I really like the thickness of the pie.
4. Place pie crust pan on a cookie sheet. Cook in oven for 20 minutes.
5. Allow pie to cool to room temperature.
6. Mix yogurt and sugar in small bowl. Emeril uses sour cream here instead of yogurt. I prefer the yogurt, and Greek yogurt is thicker than regular yogurt, so it’s a good substitution.
7. Spread yogurt mixture over the top of cooled pie.
8. Cover with pie pan top (comes with the crust) and chill for at least 1 hour. Or, up to a week—I made this over a week ago and I just had the last piece!

Nom! Nom!