A bit better for you, Key Lime Pie

1-9" prepared graham cracker crust

2 cans sweetened condensed milk (that would be a total of 28oz.) This makes a bit more than 2 cups.

Enough plain yogurt to make three cups (this is usually a little less than one cup.) 

1/2 cup sour cream

3/4 cup key lime juice

1 Tablespoon grated lime zest (optional)

In a medium bowl, combine condensed milk, yogurt, sour cream, lime juice and lime zest. Beat well with a hand mixer and pour into graham cracker crust.

Bake at 350 degrees for 12 minutes. Do not brown, but look for pinhole bubbles to pop.

Chill before serving.

If you are serving this for dinner, make it before lunch.

When I have made this, it has been too much for the pie crust. I've filled the crust then poured the excess into two custard cups and baked them for a crustless pie.

The traditional recipe calls for three cans of sweetened condensed milk. With this recipe you throw in a little yogurt so you can feel "a bit better" about eating it.

The original recipe is here:
Key Lime Pie VII


Just a side note: Last year on April 26, 2011 I started my recipe blog.  If you would have asked me if I had 52 recipes to share, I would have said, "of course not!" What a surprise to find I'm still going. Not sure how many more are there, but we'll see. Thanks to all who have come along on this journey with me. Discovering the "candy cane cookie" was  a big highlight for sure. Happy one  year mark!