Key Lime Yogurt Pie

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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.

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.
Key Lime Yogurt Pie

The filling requires no baking. It’s set with gelatin so if you wish to make this a no-bake pie, you can also use a ready-made graham cracker crust. This was so delicious I had to get it out of my house, as I tested it a few times to get it just right! If you have been following me, you probably know how much I love pie, it’s my favorite type of dessert and the only sweets I really crave. Some other pies I love are this Peanut Butter Pie and this Mixed Berry Pie.

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.

Traditional key lime pie typically uses condensed milk and is really high in calories, fat and sugar. I’ve been getting requests for a makeover, so I played around with this healthier version using yogurt and cream cheese and loved the results! I always have a couple Stonyfield Organic Yogurt quarts in my fridge because I use the yogurt throughout the week, whether I’m having it for breakfast, whipping up a batch of homemade waffles, making my favorite Street Cart Chicken and White Sauce or using it as a healthy alternative for oil, butter, sour cream and even mayo. Stonyfield Organic offers plain yogurt in fat free, low fat and whole milk. For this recipe, I used their 0% fat Plain Yogurt, which is so creamy and perfect in this pie.

How To Make Key Lime Pie

Tips and Variations

  • Can you use Greek yogurt? Sure!
  • If you can’t find key limes, you can use regular limes or a bottles key lime juice.
  • How long will the white sauce last in the refrigerator? 4 to 5 days should be fine.
  • Can you make this gluten free? Yes, there are many brands of gluten-free graham crackers that work great as a crust.

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.

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.

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.

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.

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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.
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4.72 from 39 votes
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Key Lime Yogurt Pie

6
6
6
SP
139 Cals 3 Protein 19 Carbs 6 Fats
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yield: 12 servings
COURSE: Dessert
CUISINE: American
This easy Key Lime Yogurt Pie is a cross between a key lime pie and a key lime cheesecake, made lighter! The filling is sweet and tart, made with key lime juice, yogurt and cream cheese in a graham cracker crust.

Ingredients

  • 6 sheets graham crackers, 3.5 oz total*
  • 3 tbsp cold whipped butter
  • 2 tablespoons sugar
  • 1- 1/2 teaspoons gelatin
  • 1/2 cup key lime juice, fresh squeezed or bottled
  • 6 ounces 1/3 less fat cream cheese
  • 1 cup 0% fat Stonyfield plain yogurt
  • 1/2 cup sugar
  • 1 tablespoon grated lime zest
  • key lime slices, optional for garnish
  • whipped cream, optional for garnish

Instructions

For the graham cracker crust (you can also use a pre-made crust if you prefer):

  • Place graham crackers, butter and sugar into a food processor and pulse a few times.
  • Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
  • Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides.
  • Refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
  • Preheat oven to 375°F. Bake until the edges are golden, about 8 to 10 minutes.
  • Remove from the oven and let the crust cool on a wire rack, before filling.

Key Lime Filling:

  • In a small bowl combine 2 tablespoons of the lime juice with the gelatin and stir.
  • Warm the remaining 6 tablespoons of key lime juice for 30 to 45 seconds in the microwave (this is to dissolve the gelatin, don’t let it boil) and quickly mix well to dissolve the gelatin.
  • In a large bowl with a hand mixer combine the cream cheese, yogurt, sugar and lime zest. Mix well, then add in the key lime juice and mix well, until fully incorporated, then pour into graham cracker crust.
  • Chill pie thoroughly, at least 1 hour before serving.
  • Garnish with key lime slices and whipped cream, optional, if desired.

Notes

*For gluten-free look for gluten-free graham crackers.

Nutrition

Serving: 1slice, Calories: 139kcal, Carbohydrates: 19g, Protein: 3g, Fat: 6g, Saturated Fat: 3.5g, Cholesterol: 9mg, Sodium: 132.5mg, Fiber: 0.5g, Sugar: 14g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 6
Keywords: key lime cheesecake, Key Lime Yogurt Pie, yogurt pie

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Jess Larson.

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127 comments

  1. Made this tonight- was so good! I am a key lime afficiendo aka total Key lime pie snob. Will def make this again. I subbed GF graham crackers for the crust. It  had a really wonderful flavor! Even the kids wanted seconds!!

  2. Excellent recipe. I couldn’t find gelatin so I subbed pectin and I’m not sure it worked because the consistency was mousse like, not key lime pie consistency. The flavor was perfect and I found the crust easy to make and very necessary as it adds enough sweetness to balance the tartness of the pie. Shot out to the commenter who recommended a garlic press for the key limes. It was a genius hack. I was able to halve the recipe and made individual mini pies for portion control. I will be making this again asap. I am sure it will be equally good with lemons or orange.

  3. This is an amazing recipe!! I went to Google for “healthy key lime pie” and this is IT! I followed the recipe to a T, but added 1tsp of vanilla flavor as a review recommended. I will make this over and over again. It is so light, I don’t feel weighed down & bloated after eating. The gelatin isn’t too obvious & the key lime flavor is on point. The only thing that confused me is that “sugar” is twice on the recipe with different amounts- so was not fully sure on how much sugar goes where. I tried the 1/2 cup into the pie & it was perfect. I also used a store bought graham cracker crust for convenience. Wonderful recipes, I’ve gotten many amazing & favorite recipes from your site, thank you so much. Can’t wait to try more recipes. 

  4. I made this for my husband’s birthday and we all loved it! We thought it was even better than a traditional key lime pie. This is more tart and “ limey” and made for a refreshing, light, dessert. I’m not the best baker and I messed up the recipe putting 6 oz of lime juice instead of 6 Tbsp, whoops, and with a few tweaks it was still perfect!

  5. Had anyone made this with dairy free yogurt and cream cheese?

  6. I made this and it was great! I made it exactly as it was written with one exception – I added 1 tsp of vanilla – only because so many of the comments said it would be a good addition.  It set up perfectly and I had no issues with the crust sticking or crumbling.  Delicious! Now I’m going to try the banana cream pie with the crust from this recipe.  The macros are great too! Thank you! 

  7. Made this with an oatmeal/walnut crust (or could do oatmeal/pecan) and replaced key lime juice with 5 limes and 1 lemon. So fantastic! Replacing the sugar with Brown Granulated Swerve made it a bit more pre-diabetic friendly. Also, since we didn’t want leftover cream cheese, used 8ounces, and reduced yoghurt to 5.5 ounces (e.g. size of a TJs yoghurt cup).
    Really wonderful recipe! We’re so glad to have this in our dessert repertoire – thanks Gina!

  8. I made this today. It’s good but think I will omit the zest. The citrus tang is too intense. I’m looking to get it closer to the condensed milk and vanilla mellow flavor with a little lime kick. So ill add vanilla next time as well. Great recipe though and I love the macros on it just need to adapt it to my tastes:)

  9. Actually, I’m going to modify my suggestions a little bit. If you’re using the bottled juice, like I did, you’ll likely need more sugar and maybe a touch of vanilla. If you’re using fresh key limes you may not. You can taste as you go, because there’s nothing raw in the recipe.
    I might also cut the lime zest a bit–it got a little bitter as the pie sat. This might not matter if you’re feeding a crowd and the whole pie will be gone that night.

    But for sure, next time I make this I’m going to use 2% *Greek* yogurt, and only half a teaspoon of gelatin. The texture does become a bit more jello-like as it sits in the fridge, and while it’s still quite enjoyable, it’s a different texture from traditional key lime pie, which is sort of the platonic ideal I’m personally aiming for here.

    Thank you so much for posting this recipe, Gina! I had thought key lime pie was pretty much off the table, permanently. I might have to adapt this to a “shooters/shot glass” recipe so we can have this more often!

  10. I just made this for Thanksgiving (I’m sure it’s traditional somewhere, right?). It needed a little something more. I added two more tablespoons of sugar, one more tablespoon of key lime juice, and about 1/2 teaspoon (maybe a little more) of vanilla. If I had it to do over again, I wouldn’t use the 0% Stoneyfield. I might actually use whole milk, or at least 2%.

  11. This didn’t stand a chance at our house…My family loved it. I added sliced almonds to the graham crust cause i do stuff like that and made it in a square pan. Delish! Def a repeat for the collection. Thank you Gina, xo

  12. DELICIOUS! The flavor of the crust and filling was all there but, my filling did not set. Did I possibly overmix my filling?

    • The filling was delicious. I followed the suggestion of many of the reviewers to add vanilla. The taste and texture were perfection. The crust, however, was a bit too hard and stuck to the pan. 

  13. Flavor was great but we all didn’t really like the texture and ended up throwing away the second half of the pie. I think if I tried it again I’d use less gelatin. I used a 1 oz package because it seemed like it was somewhere around 1 t but I’m thinking now that it was actually probably closer to 1 T, oops, my fault.

  14. I made this pie and it was delicious . The only glitch I ran into was I used gluten free graham crackers and the crust stuck to the pie dish. Any suggested fixes? Should I spray the dish with Pam next time?

  15. So glad to finally find a recipe without sweetened condensed milk, and am fixing this as soon as I make a “store run”…….not usually fond of yogurt, but probably won’t be able to tell…….just in case, is it possible to substitute sour cream?

  16. If I use Bear bites graham crackers, would I still use 3.5 oz?

  17. Happy Wednesday,
    If I am using a store bought graham cracker crust, do I still need to bake it before filling it?

  18. How many slices are in the pie? I know the points have been based on a slice but how big a slice? 

  19. I made this exactly according to the recipe, except I used a sugar substitute instead of real sugar and omitted the crust. I thought the taste and texture were excellent, I will definitely be making again but maybe with some more sweetener. 

  20. Does anyone know if it works to sweeten this with agave nectar instead of sugar? I can’t wait to make this! Thanks!

  21. I used a store-bought crust, 0% fat plain Greek yogurt, and fat free cream cheese. Wow! This was delicious and pretty easy too. The only real effort is zesting the limes, although I may have skimped on that tablespoon, it was still very flavorful and tasty. I’m not sure if it’s because I used fat free, but make sure you soften the cream cheese or else you will get clumps in the mixture. I ended up beating it out with a stand mixture no problem, but it took a few minutes. Set up nicely over about 4 hours and tastes amazing with cool whip. Can’t believe how low the calorie count is!

  22. Very easy to make. That being said, I did not like this recipe. The lime was overbearing. We’re I to make this again (which I won’t) I would reduce the amount of lime juice and increase the cream cheese & decrease the yogurt accordingly. 

  23. DELICIOUS! Pleasantly surprised and impressed. Simple and easy recipe. It tastes gourmet and professionally done.
    I used a pre made graham cracker crust. May try to make it next time. The filling is wonderful. I was a little scared of the 0% fat (I should not have doubted but I did) so I use Low fat yogurt. Will try the 0% yogurt next time. I could not find plain gelatin at the store so I used lime flavored Jell-O which probably added to the flavoring.

    The pie was a little runny after an hour so I threw it in the freezer. It is delicious with it being a little frozen.

    Definitely will make it again.

    I am never disappointed with the recipes from this website.

  24. This pie was amazing. Will definitely make it again soon. I used only 1/3 cup sugar in filling, Wonderful recipe!!

  25. Made it yesterday and it was divine! Will definitely make again!

  26. I made this tonight for dessert tomorrow. I had a bit of a hard time with the crust 🤷🏻‍♀️ Next time I might purchase a ready made one.  But the filling…is amazing!  I cannot wait to have it. I’ll be dreaming of it all night!! 🤣

  27. I’ve made this 3 times, and it’s been lick-the-plate clean good every time. I use sugarless sweeteners like Truvia, bottled lime juice, and half reduced-fat cream cheese and half fat-free cream cheese. I also just crush the graham crackers in the pie plate, spoon the white sauce over the crackers and chill. No butter sugar or baking. Delicious.

  28. Do you buy the butter already whipped (salted)?  Or do you whip your own butter (unsalted)?

  29. Unbelievably delicious! I am a key lime pie connoisseur and this was out of this world. The crust wasn’t quite as crisp as I would have liked, but I think I may have used a little too much butter. I am going to try it again with less next time. (I used three “heaping” tablespoons)

    Other than that, the filling was just as good as any full-fat key lime pie I’ve had in the past. Totally amazing. A great summer dessert and super easy! Make it the night before and leave it in the fridge overnight. It was better the second day too!

  30. Gina, I have made this a couple times and it is excellent. I’ve made it crustless in mason jars too, which is great. Do you think I could adapt to use grapefruit instead? Would you increase the gelatin if you did?
    Thanks! Laura

  31. Delicious. Made last night for a dinner with friends. Everyone enjoyed. The fresh lime juice is great. Used three limes and that gave me the necessary amount of juice. My friend said “you really like that Skinny Taste websute” . I totally agreed this is about the fifteenth successful recipe I tried. Thank you again.

  32. My husband & i got married in Key West, so i go crazy key lime pie, he is not a sweet kinda guy….  THIS PIE IS AMAZE BALLS GOOD…. make sure that cream cheese is room temp, & WHISK it good with your blender on high….. i had a few clumps…. WE are also very much in love with SkinnyTaste, it has been making an appearance for years weekly on our dinner table… so when i saw this i HAD to make it, & yes, another amazing on point SkinnyTaste dish. SkinnyTaste, you have made our relationship in the kitchen quite the game changer.  

  33. I made this and we loved it. Instead of a graham cracker crust, I made one with crushed pretzel sticks. The sweet mixed with the salty was a nice combination.

  34. I am vegetarian can agar agar powder be used in place of the gelatine ?

    • I haven’t made this yet (totally plan to), but I had a question on the gelatin!  I’m not vegan or anything, but I’ve switched to using agar agar (powder) since it’s a bit more cost efficient.  Would it be easy to swap the gelatin for agar, or would the process of having to heat it up mess with the filling?

  35. What’s the net carb on this? 

  36. Very yummy!  We will make this again!!

  37. OMG So delicious!!  I used Truvia instead of sugar in this and Greek yogurt!  My husband gave it 5 stars!

  38. Love, love love it!❤️❤️❤️

    This Key Lime Yogurt Pie is sooo good!! Another winner form your site. I used a prepared reduced fat crust and Swerve instead of sugar,  I also added a little more Swerve. This totally satisfies my summer cravings!  Thanks again!

  39. My filling turned out super lumpy, any thoughts on how to avoid that next time? Thanks!

  40. Can the crust be made by melting the whipped butter and stirring it in? The last time I tried making your graham cracker crust in the processor as you described, it became goopy rather than crumbly.  Although it tasted good, I am wary of trying it that way again. 

  41. This is very tart, which we loved. Often, citrus desserts are not tart enough. I also often have trouble with desserts that have to become “set”, but the filling for this worked beautifully. I would prefer this just a smidge sweeter, I might try 2/3 cup of sweetener next time. It’s also so intensely flavored that I can actually see just having 1/12th of the pie. I had 1/6th of the pie as a piece and it was almost too much. Great dessert though!

  42. This pie is amazing! I had never used key limes before. If you cut them in half and use a garlic press, they are easy to juice. I will definitely use this recipe throughout the summer.

  43. Good recipe but a little tart for my taste. Also I used Key Limes and has to squeeze 1lb to get 1/2 cup of juice something I found a little time consuming. Next time I’ll substitute sugar with Truvia and sweeten it a little bit more. I love your recipes and cookbooks thank you and keep up the good work.

    • How many Truvia packets did you use, Annegirl? I like Truvia in any number of recipies and would like to try it in this lime pie. Thank you.

  44. Can you substitute Coconut sugar for regular sugar? Has anyone who has made this done that?

    • I made it with coconut sugar. It was delicious. The filling is more beige, then white due to coconut sugar being brown. Doesn’t distract from the taste. If color is important to you I wouldn’t suggest using CS.
      I mixed key lime and coconut Greek yogurt with the cream cheese for a real tropical flavor and experimentation. Came out swell.

  45. My mom is 93 and her taste isn’t what it used to be. I think many things just taste bland. She flipped over this at Easter, and requested it again for mother’s day. I only had 1 graham cracker left so I crushed it and added 1 tablespoon brown sugar, and browned it in a skillet prepared with a spray of coconut oil. Then I layered it in parfait glasses with the lime filling. A small squirt of light whipped cream topping and we were set! We liked it even better because the crumbs were dispersed through out and stayed crunchy because I layered shortly before serving. I suspect the points are even lower! Yeah!! Our new favorite!!!

  46. Just made this for Mother’s Day because I wanted it for myself. Lol
    It was delicious. Will make again. Thanks so much. We love Key Lime pie and this is such a great option!

  47. Fantastic way to save calories on a Florida favorite! I made this today and the flavor is perfectly tangy and fresh. It was a hit with my guests! Thank you! 😋🍈🌴

  48. Made this per the recipe and it was delicious! The perfect mix of tart and sweet.

  49. Hi Gina! Would this freeze well? I want to make it in a muffin tin so I can have tiny portions and save for later. Thank you!

  50. Stamp of approval from my husband and in-laws! They were extremely impressed. My husband said it’s a great option to take to summer parties. I used a store bought crust to save on time. 

  51. There is no way my family can stretch an 8-inch pie into 12 servings, lol. I’ll have to experiment with stevia and enter it in my recipe builder for points. But thank you for working out the details of the filling–they love key lime pie!!

  52. I used key lime gelatin and key lime Greek yogurt and it was delish!  I wud like to know what the nutrition content is without the crust.   I put mine in individual pudding ramekins.  

  53. My filling turned out lumpy.  I probably should have softened the cream cheese.

  54. Can this be frozen?

  55. If using as just a dessert without the crust would it be just as good and less points.

  56. It’s deceptive to show a picture of a what purports to be a serving when this is really more like two servings. Directions say this pie has 12 servings. The accompanying picture is clearly not 1/12 of the pie. Please don’t do this. .  

    • I only had a 9” pie plate so I added two more graham cracker sheets and another teaspoon of butter. It fit perfectly. You could also try increasing the ingredients proportionately to fit a 9×13 dish. #allthatmathwethoughtweneverneeded
      That would serve more people but may not have the same caloric savings. 

    • I will say what Gina is too kind to say. No where does it state that the picture is an actual serving size. . As we all know, as adults, often times pictures are used as a prop piece to show what the finished product looks like. Gina gave the serving sizes of 1/12,so that we could cut the pieces accordingly. She did not mislead us any way.

  57. This pie looks super delicious! I love that you used yogurt, that sounds like such a refreshing addition to key lime pie 🙂

    • Delicious dessert that is as healthy as it gets when it comes to sweets! Thank you for the recipe. I used 0% Greek Yogurt and it was absolutely wonderful! 

  58. I just tasted the filling and it’s so yummy! 4 limes gave me enough juice for the recipe. I’m thinking I may try this next with tiny pineapple pieces and juice instead of lime. Thanks Gina, you are amazing!

  59. Just put it in the fridge and here’s hoping it tastes as good as it looks once it sets!!!

  60. I am making this for Easter dinner. I used pretzel sticks instead of graham crackers…it’s a GREAT contrast..salty and sweet. I think I will use half Stevia and half sugar in the filling. Hope it works. Thanks for the recipe!

  61. If I use a pre made graham crust, do I have to bake it? 

  62. Gina, This would be so quick to prepare by using a pre-made graham cracker crust. Do you know how much that would increase kcals/fat, etc?

  63. This sounds very good but I need to make the crust keto-friendly. What can I use instead of graham crackers? How can I make a low carb/no sugar pie crust ? thanks

    • Maybe leave out the crust and use Xylitol in place of sugar?

      • I used 1/2 cup Erythritol + 1/8 cup Xylitol. because Erythritol is 25% less sweet than sugar. The can both be found at Whole Foods. It was perfect.!!!

  64. Currently making!! Used Truvia baking blend and 0% Greek yogurt! So far, so good! 😁

  65. Would using Greek yogurt work as well? 

  66. How many days can you make this ahead of time? And how long will it last in the fridge?

  67. Do you realise your key lime video was interrupted 6 times with ads? One ad at the start is one too many but I understand a girl has to make a living. If it persists I won’t be clicking anymore videos and I likely won’t be the only one. Recipe looks good. I’ll have to try it. Thanks.

  68. How do i warm the gelatin mixture if I don’t have a microwave?

  69. is the whipped cream already added to the nutritional value?

  70. Perfect timing. I have been trying and failing to create a greek yogurt key lime pie. Note You can substitute agar flakes for gelatin for a vegan alternative. it also sets better at room temp. Note Agar does require heating to boiling to activate and it has to be boiled in water not fruit juice. Let it co and then add.

  71. Can you use Greek yogurt instead of regular yogurt?

  72. Could you swap out the cream cheese for miracle whip (less fat/cals)? Hmmmm……

  73. Instead of the 1/2 cup of sugar, could i use 1/2 cup of condensed milk?

  74. Could green 0% plain be used hete? Ty

  75. Can’t wait to try this – can regular limes be used or do they have to be key limes? Thanks!

  76. Is the butter just cold butter that has been whipped or is there such a thing as “whipped butter” that I should purchase. This will be a great dessert for Easter!

  77. Here’s a link on amazon.  Each pouch has about 2-1/2 tsp of gelatin inside. 
    Knox Gelatine Unflavored, 4 Count (Net Wt. 1 Ounce) https://www.amazon.com/dp/B00BCMU7T4/ref=cm_sw_r_cp_api_i_XnDUCbBVK8D4C

  78. Can this b sweetened w Stevia?

  79. Do you think Greek yogurt would work in this recipe? 

  80. Would Greek-style yogurt work, as well?

  81. This looks amazing. Where can I buy gelatin?