We’re starting off the week with this Greek Yogurt Key Lime Pie! With Strawberry Whipped Cream! Yes! I love this combo. The Key lime layer is tangy and creamy and the strawberry layer is sweet and fluffy. It’s dreamy and flavorful, full of delicious textures and buttery crust. Bright and happy and totally perfect for springtime.

The Filling

So yes, the filling here is a classic Key lime pie filling with some Greek yogurt for extra tang and creaminess. My goal was to create a thicker Key Lime layer because I just really really love a good Key lime pie.

I’ve made Key lime pie filling a couple of different ways. One by just adding everything in a bowl and blending it up because I wasn’t paying attention to the instructions in the recipe I was following, but you know what? It still turned out pretty dang good. So I’d say it’s hard to mess up when it comes to this pie.

But this time I did follow the traditional method of beating egg yolks until they’re thick and lighter in color. Then adding the sweetened condensed milk and yogurt. That’s follow by they Key lime juice and zest. And really that’s all there is to it!

Strawberry Whipped Cream

The crust is easy, the filling is easy, but the whipped cream is just slightly more involved. I believe there are two ways to do this, one easier than the other, but I’ll tell you how I went about it.

This whipped cream is pretty simple when it comes to the ingredients. Heavy cream, a tablespoon of powdered sugar, and a 1-oz package of freeze dried strawberries. After a trip through the food processor and a sieve, the strawberry powder is added to the heavy cream and whipped to perfection!

But I know not everyone has a food processor and they’re also kind of a pain in the booty to clean. So you could also try using strawberry jam. I haven’t tried that, but just wanted to throw it out there as a potential option. I’d add about 1/3 cup to the heavy cream and see how it goes. It’ll probably be paler in color and the flavor not quite as pronounced, but still probably pretty good as far as whipped cream goes!

And that’s all there is to this Greek Yogurt Key Lime Pie with Strawberry Whipped Cream, folks! We celebrated my mom’s retirement over the weekend and enjoyed this pie after her last day of work on Friday! Now she gets to experience me destroying her kitchen on a daily basis in person. 😌 Congrats, mom!

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Greek Yogurt Key Lime Pie with Strawberry Whipped Cream

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings: 8

Ingredients

Graham Cracker Crust:

1 ½ cups graham cracker crumbs
½ cup butter melted

Greek Yogurt Key Lime Pie Filling:

3 egg yolks
1 14-oz can sweetened condensed milk
1 6-oz plain Greek yogurt
¾ cup key lime juice
½ tbsp key lime zest

Strawberry Whipped Cream:

1 1-oz pkg freeze dried strawberries
1 ½ cup heavy cream
1 tbsp powdered sugar

Instructions

Graham Cracker Crust:

Preheat oven to 350°F and lightly grease a 9-inch pie plate.
In a medium bowl, combine graham crumbs and butter. Stir until completely incorporated and all crumbs are evenly coated. Press into the pie plate and bake crust for 10 minutes. Remove from oven.

Greek Yogurt Key Lime Pie Filling:

In a large bowl, beat egg yolks with an electric mixer on medium speed until thickened and lighter in color, 3 to 5 minutes. Add sweetened condensed milk and Greek yogurt; mix well. Add lime juice and zest and mix on low speed until just blended. Pour into crust. Bake filling for 15 minutes. Chill for at least 2-3 hours or overnight.

Strawberry Whipped Cream:

To make the strawberry whipped cream, place the freeze dried strawberries in a food processor and process until strawberries are very fine crumbs. Press through a sieve to remove larger pieces. In a large bowl or the bowl of a stand mixer with the whisk attachment, add heavy cream and beat on medium-high speed until frothy. Stop mixer and add powdered sugar and processed strawberries. Beat on medium high speed until all ingredients are just incorporated. Scrape sides of bowl; beat until stiff peaks form.
Spread strawberry whipped cream over the Key lime layer in the pie plate. Garnish with strawberries and lime slices as desired. Best if served immediately, or adding whipped cream shortly before serving. Store loosely covered with plastic wrap in the refrigerator until ready to serve.