The Absolute Best (and Healthiest) Key Lime Pie

Posted: March 6, 2013

Ever since Pillsbury posted my Banana Cream Pie Bites to their Facebook page and one of their fans suggested a key lime pie version, I have been a woman on a mission: to make an even more perfect, low sugar, healthier version of this classic dessert recipe.  Perusing the internet only found me "healthy" versions that subbed in low-fat sweetened condensed milk instead of the full-fat version or used jello and cream cheese.   I knew I could do better. First of all...

I was shocked.

Have you looked at the back of a can of sweetened condensed milk lately? Oh.M.GEE.  22g of sugar, times TEN servings... for a grand total of 220g just added into the regular key lime pie filling.  And what about the "healthier" low-fat version? Even MORE sugar!!!

Introducing the Absolute Best Key Lime Pie:

That happens to have over 70% less sugar per serving than its sweetened condensed cousin.

The density and texture were superb. The sour of the key limes was perfectly balanced with the sweetness of the greek yogurt and banana/squash puree. No one will know this pie is healthier for them. I promise. 

Every forkful was heavenly.

Healthier Key Lime Pie

Description

The Absolute Best (and Healthiest) Key Lime Pie // @noshandnourish

Ingredients

1⁄2 cup
Key Lime Juice (I used Nellie & Joe's Key West Lime Juice)
1⁄2 cup
Gerber Organics' Banana/Squash puree pouch
1⁄2 cup
Chobani Lemon Greek Yogurt (or sub vanilla)
1⁄2 cup
Vanilla Almond Milk
1 tablespoon
honey
3  
Egg Yolks
4  
Honey Graham Crackers (4 sheets, crushed - goes in the filling)
1  
Graham Pie Crust
1 cup
Whippe Cream (for topping)

Instructions

  1. Preheat oven to 350 degrees. (I use convection)
  2. Combine all filling ingredients (everything except the crust and whipped cream) in a mixing bowl.
  3. Once thoroughly mixed, pour it into the graham pie crust.
  4. Bake for 40 - 45 minutes, or until all of the filling has "set" and is not liquid-y.
  5. Cool the pie for 15 minutes before putting in the fridge.
  6. Cool for a few hours before topping with the whipped cream.
  7. Savor each delicious bite!

Yields 8 Slices

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Comments

Submitted by Stephanie @cookinfanatic - March 7, 2013 - 8:41am

Okay key lime pie is one of my all time favorite deserts (or martini flavors, ya know :) ) -- I am so intrigued by this recipe esp using fruit puree and Greek yogurt! It sounds so light and delicious, might have to give it a try!

Submitted by Rhonda - March 7, 2013 - 10:37am

I got confused on the recipe. If you buy a graham pie crust to pour filling in, where does the 4 honey graham sheets crushed go? Sorry, I am very detailed oriented!!

Submitted by kelly - March 7, 2013 - 10:58am

The crushed grahams go IN the filling. They act as a thickener, since I omited the traditional "condensed milk"!!! And of course the flavor melds in perfectly :)
Submitted by Ellen - March 10, 2013 - 12:02pm

I made this for my brother-in-law last night (biggest key lime pie fan I've ever met!). He, my husband, and the rest of my in-laws loved it!! The recipe was so easy and came together perfectly! Thank you sooo much. I can't wait to see what else you have in store :)

Submitted by kelly - March 10, 2013 - 5:46pm

Thanks, Ellen, for the positive feedback. I am so glad you all enjoyed the pie!!!
Submitted by Kathy - March 21, 2013 - 11:38pm

I'm gluten free so can swap the graham crust for a GF pie crust, but what about the graham crackers IN the filling? What happens if I omit that? Have any ideas for a substitution?

Submitted by kelly - March 23, 2013 - 9:51am

I would say either 1) Buy and extra GF crust and crush 1/4 of it up to put in the filling ... or 2) Maybe add some plain gelatin? (The purpose of the grahams IN the filling are just to help it solidify a bit. Hope that helps!!!
Submitted by Gillian - April 8, 2013 - 12:10am

I don't like buying Gerber products. What might I be able to use as an alternative? There is a store-brand organic baby food line that I'm comfortable with, but I don't think they make a banana/squash mix. What would taste and look the same? Thanks!

Submitted by kelly - April 9, 2013 - 9:35am

I'd either try to find a pure banana puree in the organic brand you're comfortable with, or use actual ripe bananas and just mash them yourself. Just make sure it's not lumpy :)
Submitted by Gretchen Toshach - April 17, 2013 - 3:15pm

Wish your recipes gave nutritional information

Submitted by Julia - May 8, 2013 - 1:54pm

Wow. Just found this blog. Our DD has had Juvenile Diabetes since early childhood. So carbs are counted and most of these types of deserts have too much sugar and carbohydrate for even insulin to handle. This key lime recipe is a keeper (I will use the grahams in the filling and simply crush one or two graham crackers on the bottom of the pie tin and the crust can easily be omitted. Recipe for banana blueberry bread is as low sugar, low carb as you can make it without using artificial sugar substitutes which we don't like to do. Can't wait to peruse this site and get more recipes. Even though she only eats these types of desserts on holidays or special occasions, the rest of the meal on holidays has tons of carbs and adding a high carb, high sugar bomb for desert can be disastrous. Great site.

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