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High-Protein No-Bake Key Lime Pie (Greek Yogurt)

High Protein No-Bake Key Lime Pie (Greek Yogurt) - recipe card
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A bright, tangy no-bake key lime pie with a creamy Greek yogurt and whey protein filling that sets firm in the fridge without gelatin or eggs. Each slice delivers 12 grams of protein with a crisp toasted graham-almond crust and a bold lime finish.

Ingredients

Scale
  • 3/4 cup graham cracker crumbs (about 6 full sheets)
  • 1/4 cup sliced almonds, finely chopped
  • 2 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1/4 tsp kosher salt
  • 1 1/2 cups full-fat plain Greek yogurt, cold
  • 1/2 cup vanilla whey protein powder (about 2 scoops)
  • 1/4 cup fresh key lime juice (or regular lime juice)
  • 1 tbsp lime zest (about 2 limes)
  • 1/4 cup honey
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • 1 tbsp powdered sugar
  • 1/2 tsp lime zest, for garnish
  • 4 thin lime slices, for garnish

Instructions

  1. Make the crust: In a medium bowl, stir together graham cracker crumbs, chopped almonds, kosher salt, melted butter, and honey until the mixture looks like wet sand and holds together when squeezed. If it crumbles, add 1 teaspoon more melted butter.
  2. Press the crust firmly into the bottom and 1 inch up the sides of a 6-inch springform pan or a 9×5-inch loaf pan lined with parchment. Use the flat bottom of a measuring cup to compact it into an even layer. Freeze for 15 minutes while you make the filling.
  3. Whip the cream: In a chilled medium bowl, combine cold heavy cream and powdered sugar. Beat with a hand mixer on medium-high speed for 2-3 minutes, until soft peaks form. Refrigerate while you prepare the filling.
  4. Make the filling: In a large bowl, whisk together Greek yogurt, whey protein powder, key lime juice, 1 tablespoon lime zest, honey, kosher salt, and vanilla extract until completely smooth, about 1 minute. Scrape the bottom and sides of the bowl to avoid dry pockets of protein powder.
  5. Fold in the whipped cream: Add one-third of the whipped cream to the yogurt mixture and fold gently with a spatula to lighten it. Fold in the remaining whipped cream in two additions, just until no white streaks remain. Do not overmix or the filling will deflate.
  6. Assemble: Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan on the counter 3-4 times to release air bubbles.
  7. Chill: Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is fully set and springs back lightly when touched.
  8. Serve: Run a thin knife around the edge of the pan, then release the springform. Garnish with lime zest and lime slices. Slice with a hot, dry knife, wiping between cuts for clean edges.

Notes

Storage: Refrigerate leftovers covered for up to 3 days. Freezing is not recommended because the whey protein and yogurt filling will weep and turn grainy upon thawing. For a firmer set, use full-fat Greek yogurt and do not substitute low-fat or fat-free. If your protein powder is unflavored or unsweetened, increase honey to 5 tablespoons. To boost protein further, add 1/2 cup cottage cheese blended smooth into the filling, adding about 3g protein per serving.

Nutrition

Keywords: key lime pie, no-bake key lime pie, high protein dessert, greek yogurt pie, whey protein dessert, healthy key lime pie, no bake dessert, summer dessert, protein pie, lime dessert, easy no bake pie, gluten free dessert

Find it online: https://thehighproteinrecipes.com/high-protein-no-bake-key-lime-pie-greek-yogurt/