Healthier Key Lime Pie


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


1⁄2 cup
Key Lime Juice (I used Nellie & Joe's Key West Lime Juice)
1⁄2 cup
yellow squash puree* (or use a Gerber Organics' bnana/squash pouch)
1⁄2 cup
Lime Greek Yogurt**
1⁄2 cup
Vanilla Almond Milk
2 tablespoons
Egg Yolks
Honey Graham Crackers (4 sheets, crushed - goes in the filling)
Graham Pie Crust
1 cup
Whipped Cream (for topping)


*I peeled the yellow squash first and then used the finest section of my cheese grater to get it as fine as possible. You could even puree the squash with the almondmilk using an immersion stick blender!
**I used the Chobani Key Lime Flip and adorned the top of the pie with the toppings that come with the yogurt. (this is totally optional)


  1. Preheat oven to 350 degrees.
  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