Egg Free Lime Pie 

Directions

Graham Crumb Crust

1. Preheat oven to 350°F (176°C). Lightly spray a 10 inch pie plate. Set aside. 
2. Combine reserved 2 cups Kinnikinnick Graham Crumbs and brown sugar in a bowl. Mix until combined. 
3. Cut butter into crumb mixture until evenly dispersed. Use a pastry cutter or knife. 
4. Form crumb into base of 10 inch pie plate (bottom and sides). Use your hands or the flat bottom of a glass to flatten and pack crumb. 
5. Bake in preheated oven, directly on middle oven rack for 7 minutes. Remove from oven and let cool. 

Egg Free Lime Filling 

1. Combine condensed milk, lime zest and juice. Mix together with an electric mixer. 
2. Add Greek yogurt and continue mixing until smooth and combined. 
3. Pour into prepared Graham Crumb Crust. Smooth top with an offset spatula. 
4. Bake in preheated oven, directly on oven rack for 15 minutes. 
5. Remove from oven. Cool at room temperature for 30 minutes. 
6. Continue cooling Egg Free Lime Pie in the refrigerator for minimum 3 hours. For best results let Egg Free Lime Pie set overnight. 

Topping  

1. Mix whipping cream to soft peak. 
2. Add icing sugar and lime zest. Continue to mix until whipping cream is at stiff peak. 
3. Place whipping cream in a piping bag with a star tip. Pipe rosettes on top of Egg Free Lime Filling. 
4. Sprinkle with remaining Kinnikinnick Graham Crumbs. 
5. Decorate with optional sliced lime pieces. 
6. Keep refrigerated until ready to serve. 

Yields 1 pie