Moving to a completely new city as a couple is the most wonderful thing in the world and could also be potentially detrimental to our psychological well being. Part of me wants to get out, see the city, meet other twenty-something couples… but I mostly just want to snuggle and finish the second season of Breaking Bad. (Yes, I know we’re horribly behind. No spoilers, please!) I’m not saying we never venture forth into the distant land of Beyond-the-Couch; it just happens less frequently than I would care to admit. So naturally, since Spencer and I are having one of his coworkers over for dinner tonight, I’m pulling out all the stops, making it a real occasion, and that means a killer dessert.
I don’t believe I know a single person who doesn’t like Key lime pie. It’s tangy, it’s creamy, and if you use my Key lime pie recipe, it’s nice and light — on your stomach, your wallet, and your calorie count.
Spencer and I whipped this up pretty quickly last night, allowing it to chill overnight, but you can make it a few hours before serving. Oh, and of course this one was supremely helpful during the whole thing.
KEY LIME PIE
Prep time: 5 minutes – Cook time: 15 minutes – Chill time: 2+ hours
9 inch graham cracker pie crust
14 oz. can fat free sweetened condensed milk
150 grams Greek yogurt, plain
2/3 cup Key lime juice
3 egg yolks
fat free whipped topping
1. Preheat the oven to 350 degrees.
2. Combine the sweetened condensed milk, Greek yogurt, Key like juice, and egg yolks into a medium-sized bowl and whisk until smooth.
(If you’re juicing your own limes, go ahead and grate some zest into the batter for a little extra flavor. Unfortunately, I’ve had a heck of a time finding real Key limes in Ohio.)
3. Carefully pour the mixture into the pie crust.
(Want to hear a not-so-secret secret? That’s a store bought pie crust. I’m normally a huge advocate for homemade crusts, but sometimes you’re just not up to it, and today was one of those times!)
4. Place the pie in the oven and bake for 15 minutes, or until tiny bubbles appear on the surface of the pie.
5. Turn off oven and crack the oven door, allowing the pie to cool gradually.
6. Once cool, chill pie in refrigerator at least two hours until you’re ready to eat.
Serve chilled with a dollop of whipped topping. (I come from a Cool Whip family, but feel free to use whatever whipped goodness you prefer!)