This easy Key Lime Yogurt Pie is a cross between a key lime pie and a key lime cheesecake with a light, creamy filling that is sweet and tart, made with key lime juice, yogurt and cream cheese in a graham cracker crust.
Diet Key Lime Recipe Graham Crac
Thank you! You could definitely use coconut oil instead, or probably Earth Balance. You might not need quite the whole 1/4 c. to bring it together. Any graham cracker crust recipe that you like should work great!
One of the best things about overnight oats is that they are super easy to customize! You can make all sorts of tweaks to suit your dietary needs or preferences. Need them to be gluten-free, vegan, or lower in sugar? No problem! We cover all sorts of substitutions you can make in our in-depth overnight oats post, but here are some specific swap ideas for these key lime pie overnight oats:
While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart. For instance, I discovered where key lime pies originated, what true key limes look and taste like, how sailors used to suck on limes to fend off scurvy, and how to store key limes for year-round use.
Delicious! I have made the original recipe and have also adapted it to make a strawberry-lemon cheesecake. You can do all kinds of flavors with this, but including lemon or lime is important to get the tangy cheesecake flavor.10/10 will do again ?
Thank you so much for your help! I made the recipe using 1/2 package of silken tofu in place of the soaked cashews and it turned out WONDERFULLY! (I also replaced half of the graham crackers in the crust with crushed almonds, sunflower seeds, and pumpkin seeds for a little extra nutrition, and that worked perfectly as well). I will be making this again and again!
It tastes great if you focus on the amount of key lime juice rather than the number of limes. The 1/2 cup mentioned in the recipe is perfect. I had tiny key limes and juiced my fingers off to get enough lime juice! I probably used at least ten limes.
This recipe is dairy free, egg free and vegan. As long as you source safe graham crackers, this recipe is also peanut free and tree nut free. For us, we like to use Nabisco Grahams Original Crackers (affiliate link). But please confirm that the graham cracker brand you buy is safe for you and your family.
While a normal piece of key lime pie may have 400-500 calories, this recipe has less than half the calories! You don't have to feel too guilty about this dessert! It still tastes great without all that extra sugar and fat!
This is the ONLY key lime pie recipe I use! My grandmother requests it AT LEAST once a month! It is so full of flavor, without the guilt! I use the reduced fat pie crust when I make ours. Everytime we have it, my grandmother always says, "it doesn't taste like it's lowfat." Definitely a recommended recipe! It's a keeper!
Ok, so key limes are the best limes to use in this recipe. Authentic key lime pie uses key limes rather than regular limes. I could not get my hands on key limes, however. I live in the middle of the prairies and a few hours outside of the city. Finding key limes at the grocery store is a bit of a treasure hunt where I am. Key lime juice does make a big difference in this keto key lime pie recipe, though, so if you can get your hands on some, I highly recommend it. One of the main differences is that the key lime flavor tends to be a bit less bitter and touch more sweet.
Hi Jean! We recommend making some mini key lime pies with the leftover filling! You can bake it on a graham cracker crust in a mini muffin tin (like in this mini key lime pies recipe) or use this method for upside down key lime pies.
Key lime coconut parfaits with graham cracker granola embody all there is to love about key lime pie in a dairy-free, nutrient-charged parfait.This post is in partnership with So Delicious Beverages and Yogurt Alternatives. I have been compensated for my time commitment, however all opinions are my own.
This graham cracker granola is unique in the fact that it doesn't require you to fire up the oven. Instead, the oats are cooked in a skillet until golden-brown and fragrant. Once they're done, let them cool on a rimmed baking sheet and stir in coconut flakes or dried fruits, if you'd like!
Hi there! I'm Emily, a registered dietitian, food lover, and peanut butter enthusiast. I'm here to show you that eating & living healthy doesn't have to be boring, expensive, or difficult. I share my passion for cooking with quick & healthy recipes made with simple and affordable ingredients. Learn more!
The easy way to make these key lime pie sandwich cookies would have been to use graham crackers straight out of the package, but I am not a real fan of graham crackers...they are too dry and crumbly. Doesn't a nice, soft cookie sound better?
I struck gold with this recipe...I would eat these cookies without the key lime part! They are almost like a ginger snap, but much milder in the spice-department and have that awesome graham cracker flavor. Graham crackers without the crumbly dry mess? Ah-maze-ing!!!!
For the filling, I combined cream cheese, powdered sugar, and the zest and juice of a few key limes. Super fast and simple and delicious...try not to eat it straight out of the bowl, it is even better when smooshed between the graham cracker cookies!
Hello!I tried these and I am addicted!! I love key lime pie and I'm a real stickler for it, and these were just absolutely delightful ?The only issue I had was getting the cookie to bake properly. They taste great, but when I remove the from the oven I find that they are cooked through but they are still in the ball shape I put them in. I have to flatten them with a spatula to get the "cookie" shape and by them they are not at all soft. (Given what I just described, and I still crave these, that should let you know how good these are!) So, great recipe but do you have any suggestions for the cookie issue? Thanks!
Make the crust. Preheat the oven to 350 F and place the oven rack in the center of the oven. Butter a 9-inch pie or tart pan. Mix together the graham cracker crumbs, sugar, and melted butter. Turn into the prepared pie pan; press the crust down in the middle and work your way up the sides, going all the way around the pie dish. Bake for about 7 minutes or until set. Remove from oven and place on wire rack to cool. If the crust shrunk, gently press it back into place using a wooden spoon.
Or you can make a large pie. Use a premade, regular sized, graham cracker crust and put all of the filling into the crust. It will need to chill longer to set completely. I recommend leaving it overnight to get a firm pie.
These Crumbl key lime pie cookies are inspired by the iconic key lime pies. With a graham cracker cookie base that is topped with a homemade from scratch key lime pie filling, a dollop of whipped cream, and a wedge of lime to finish it off!
Gluten-Free & Dairy-Free Graham Cracker Crust: I bought my own from Mi-Del, but you can make your own from gluten-free graham crackers from Kinnikinnick and dairy-free butter like Earth Balance vegan butter sticks.
Truthfully, a homemade crust makes this recipe even better! I recommend this one from Sally's Baking Addiction, and again, just use gluten-free & dairy-free graham crackers as well as dairy-free butter. I've also used it in making gluten and dairy free cheesecake.
While you can juice your own limes for this recipe, I don't advise it. Key limes are smaller and more tart than regular limes, meaning you'll need to juice even more of them to get the amount you need. It's summer. You're hot and sweaty. Don't do it - just buy the lime juice and save yourself the trouble!
If you are making your own graham cracker crust:If making your own crust, pulse the graham crackers in a food processor for 15-20 seconds until it resembles coarse crumbs. Pour into a separate bowl and add the melted butter. Mix until it becomes sandy, then press into a pie plate or 8 inch round pan (no need to grease it). Refrigerate for at least 2 hours before filling.Otherwise, if using a store-bought crust like Mi-Del, just remove the packaging from the crust and set aside.In medium-size bowl, using a handheld or stand mixer, beat together the cream of coconut (or sweetened condensed coconut milk) and lime juice on medium/low speed until smooth. Set aside.In a separate large bowl, using a handheld or stand mixer, beat together the dairy-free cool whip and dairy-free cream cheese on medim/low speed until smooth. Then, pour the cream of coconut/lime juice mixture into the cream cheese & cool whip mixture and beat on medium/low speed until all ingredients are smooth and fully incorporated. Pour the filling into the graham cracker crust. Place the top back on (or cover with foil) and freeze for at least 8 hours, or for best results, overnight. When ready to serve, remove from freezer and let it rest for 5 minutes at room temperature. If the pie starts to melt after slicing, return to the freezer.
Cream of CoconutCream of coconut, which is made from the thicker coconut meat and sweetened with sugar, works best for this recipe. It is thicker than regular coconut milk, which is the flesh of a coconut blended with water. If you can't find cream of coconut, sweetened condensed coconut milk will work well instead.StorageKey lime pie will keep in the freezer for a few weeks, just keep it covered.
Thank you for posting this recipe! I spread the batter out between parchment paper and made crackers instead of a pie crust & as mentioned in previous post tried oat flour instead of almond due to nut allergies. The oat flour worked really well! Actually, the reason my batter was soup like, I think, is because I ground up unsweetened coconut flakes, instead of buying coconut flour. I had to keep adding oat flour (ended up with 1 1/4 cup oat flour), but it worked! But daughter will be so excited when she gets back from camp! Thanks again! 2ff7e9595c
コメント