Key Lime Ice Cream Pie

 

Here is the first of three Ice Cream Pies that I am going to post over the next week or two for some cool, quick and delicious, summer desserts. The other two recipes use ready made Ice cream as the base in the recipes, but this recipe is made by combining yogurt and whipped cream, for a slightly healthier ice cream. It delicious, light, creamy cool ice cream dessert that tastes like Key Lime Pie. 

Key Lime Ice Cream Pie


Preheat oven to 350 and gather ingredients and mixing bowls.

 Begin by placing crushed Graham Crackers and Coconut Sugar in a mixing bowl.

Add melted butter and stir all together until well blended.

 

 Pour crust mixture into a 8 or 9 inch Pie Pan.

Distribute evenly into Pie pan.

Press until you have a nice crust evenly spread over the pie pan.

 

Place into preheated oven and bake 6-7 minutes.  Cool completely before filling.

In a separate bowl, add Yogurt, Lime Zest and Lime Juice.

 Stir together.

Add powdered sugar and mix until well blended.  You could sift the powdered sugar if you want… or just mix it up good, it will dissolve and distribute nicely.

Whip the Heavy Cream and gently fold in the yogurt mixture.

Stir until thoroughly combined.

Spread into prepared pie crust.

Freeze one hour before serving. Garnish with whipped cream, lime zest and sliced limes and reserved Graham Cracker crumbs.

If you freeze this the day before, allow to it sit out at room temperature  30 minutes to 1 hour before serving to soften.

Yes, it really is sooo good.

Key Lime Ice Cream Pie
Ingredients:

For Crust

2 Packages Graham Crackers (18 full Graham Cracker rectangles) Crushed into crumbs (Reserve about 1/4 cup for Garnish)

1/2 cup butter

1/3 cup Coconut Sugar or Sucanat

For the filling

1 1/4 cup Heavy Cream measure first, then whip
2 cups Vanilla flavored Greek Yogurt

1Tablepsoons Lime Zest

2 Tablespoons Lime juice
2/3 cup Organic Powdered Sugar

For Garnish

1/4 Cup reserved Graham Cracker Crumb Mixture

Whipped cream

Lime slices
Lime zest

Instructions:

1. Preheat oven to 350 degrees.
2. Prepare Pie Crust by  mixing together Graham Cracker Crumbs, Coconut Sugar and Butter.
3. Pour and spread the mixture evenly in a 8 or 9 inch pie shell; pressing to form a nice crust.
4. Bake 6-7 minutes.
5. Allow to cool completely before filling.
6. While Crust is cooling, Whip heavy cream until soft peaks form.  Set to the side.
7. Put Yogurt, lime zest and lime juice into a bowl and mix together well.
8. Add powdered sugar and mix together well.
9. Fold the Yogurt mixture into the whipped cream. Stir until well blended.
10. Pour the cream and yogurt mixture into the cooled pie crust.
11. Place into the freezer and freeze 1-2 hours before serving.
12. Garnish with whipped cream, lime slices, lime zest and reserved Graham Cracker crumbs.

Note: If Pie has been frozen  for more than a couple of hours, or overnight, just allow it to sit at room temperature 30 minutes to an hour, to allow ice cream to soften before serving.

Enjoy!!!!