I often have very vivid memories of food related events from my childhood. A bag of limes can trigger a memory deeply ingrained in my brain! The bag of limes from Costco triggered one such memory of going to someone’s house and seeing a Key Lime Pie and being told by my parents that I was not allowed to eat it. To this day, I am not sure why. I suspect, knowing my parents, that it was because it was likely made with uncooked eggs. I have never made a Key Lime Pie before. I have made cupcakes which are on my blog: /myegglessworld.wordpress.com/2013/07/21/key-lime-pie-cupcakes.  So this is my first attempt at a Key Lime pie.  I tried to keep the sweetened condensed milk to a minimum and used Greek yogurt to help thicken it. Of course, this is an eggless version even young children can eat.

Key Lime Pie

1 prepared and pre-baked 9 inch graham cracker crust

Filling:

• Juice of 8 limes and 1 tbsp lime zest
• One 300 ml can sweetened condensed milk
• 1 cup plain unsweetened Greek yogurt
• 1/2 cup whipping cream (35 percent)
• 1 tbsp cornstarch mixed with 2 tbsp icing sugar (to prevent lumps)

Mix well with a whisk or a beater

Pour into prepared shell. Bake 350 degrees F for approx 10 mins.

Cool and then refrigerate for several hours. Serve with whipped cream. Yum!