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Pineberry Key Lime Pie

Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Pineberry Key Lime Pie

Ingredients

for 8 servings

For the Pineberry Purée:

  • 1 cup pineberries (125 g), diced
  • 1 cup granulated sugar (200 g)
  • 2 tablespoons vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon cornstarch

For the crust:

  • 12 graham crackers
  • 65 g light brown sugar (65 g)
  • 4 tablespoons melted butter

For the Filling:

  • ¾ cup lime juice (180 mL)
  • 2 tablespoons lime zest
  • 1 cup plain greek yogurt (240 g)
  • 1 can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 pinch salt

For the topping:

  • 1 cup heavy whipping cream (240 mL)
  • 2 tablespoons confectioners sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon lime zest

Nutrition Info

  • Calories 668
  • Fat 35g
  • Carbs 85g
  • Fiber 1g
  • Sugar 76g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F.
  2. In a food processor add the graham crackers, melted butter, and light brown sugar. Pulse until well-combined.
  3. Flatten into a pie mold and bake at 375°F for 10 minutes. Once it’s done, take it out and let it cool. (Lower the temperature of the oven to 350°)
  4. In a small saucepan, sauté the Diced Pineberries. Add the sugar, honey, vanilla extract, and flour. Let it simmer. Once it’s a smooth thick sauce, take it off the stove and let it cool.
  5. In a separate medium bowl, combine Greek yogurt, Keylime juice, key lime zest, vanilla extract, sweetened condensed milk, salt, and Pineberry mixture. Mix until smooth.
  6. Pour the mixture into the cooled pie crust and bake for 15 minutes at 350°. Take it out once it’s set and the middle jiggles a bit. Chill it in the fridge for 3-4 hours.
  7. In a mixer combine heavy whipping cream, sugar, vanilla extract, and lime zest. Mix until fully whipped and fluffy.
  8. Top the pie with the whipped cream, decorate, and serve.

Ingredients

for 8 servings

For the Pineberry Purée:

  • 1 cup pineberries (125 g), diced
  • 1 cup granulated sugar (200 g)
  • 2 tablespoons vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon cornstarch

For the crust:

  • 12 graham crackers
  • 65 g light brown sugar (65 g)
  • 4 tablespoons melted butter

For the Filling:

  • ¾ cup lime juice (180 mL)
  • 2 tablespoons lime zest
  • 1 cup plain greek yogurt (240 g)
  • 1 can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 pinch salt

For the topping:

  • 1 cup heavy whipping cream (240 mL)
  • 2 tablespoons confectioners sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon lime zest

Nutrition Info

  • Calories 668
  • Fat 35g
  • Carbs 85g
  • Fiber 1g
  • Sugar 76g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F.
  2. In a food processor add the graham crackers, melted butter, and light brown sugar. Pulse until well-combined.
  3. Flatten into a pie mold and bake at 375°F for 10 minutes. Once it’s done, take it out and let it cool. (Lower the temperature of the oven to 350°)
  4. In a small saucepan, sauté the Diced Pineberries. Add the sugar, honey, vanilla extract, and flour. Let it simmer. Once it’s a smooth thick sauce, take it off the stove and let it cool.
  5. In a separate medium bowl, combine Greek yogurt, Keylime juice, key lime zest, vanilla extract, sweetened condensed milk, salt, and Pineberry mixture. Mix until smooth.
  6. Pour the mixture into the cooled pie crust and bake for 15 minutes at 350°. Take it out once it’s set and the middle jiggles a bit. Chill it in the fridge for 3-4 hours.
  7. In a mixer combine heavy whipping cream, sugar, vanilla extract, and lime zest. Mix until fully whipped and fluffy.
  8. Top the pie with the whipped cream, decorate, and serve.

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