Tuesday, January 31, 2012

frozen key lime yogurt•pie

I almost hate to admit this, but I still have a suitcase in my bedroom with a few things in it from our trip to Florida in December.  Maybe it's just that I don't need those things in the mountains in January.  Lord knows we're not wearing shorts.  Or swimsuits, for that matter-- I've sworn off taking the kids swimming at the rec center after a mortifying incident a couple months ago when Oliver's swim diaper leaked and they had to shut down the entire pool.
Or, maybe I leave the suitcase there because it makes me think of sunny, warm Florida every time I see it there, gathering dust on the bedroom floor.
There's a chance that half-empty suitcase inspired this pie.

Shortly after we returned home, Owen came home from preschool with this:

In the event that you're not an expert at interpreting abstract preschool art, in the drawing is an airplane (the cross at the bottom) flying from our house (bottom left) to Grandma and Papa's house (to the right), the beach with sand and water (top leftish), and the pool (far right).  Now it's obvious, right?  
This picture really is a good summary of what the kids do (and look forward to) in Florida, but I have some different favorites.  The beach and pool are definitely nice, but I really enjoy the down-time spent with family, the almost daily bike rides to Starbuck's during nap time, and, of course, the Key lime pie.

I've gone on a trip to Florida with my family every winter of my life, and for as long as I can remember, Key lime pie-tasting has been a big part of our trips.  We all have our favorite variations-- my mom likes the traditional crust and I prefer graham cracker-- but, we all like it tart.  The best variation I've had, though, is one Brock and I came across in Key West.  At any number of places along Duval Street, you can buy a piece of frozen key lime pie on a stick that's been coated in dark chocolate.  It's as good as it sounds-- we ate a lot of those on that trip...
In homage to that Key West specialty, as well as the suitcase sitting on my bedroom floor, I bring you my Frozen Key Lime Yogurt Pie.  This version is healthier than most, as it's made with honey and greek yogurt.  It's also much easier to make than most, with no baking or cooking involved.

Now that I've got some Key lime pie in the freezer, maybe I can go unpack that suitcase.
Eh, we'll see...

the veggies (or, non-veggies, as the case may be):
  • 1/2 cup margarine (or butter), melted
  • 10 whole graham cracker sheets
  • 1 1/2 cups plain greek yogurt
  • 1/3 cup Key lime juice
  • 3/4 cup honey
  • 2 tsp vanilla
  • 1/2 cup chocolate chips

the love:

  1. While your margarine is melting, use a food processor to process the graham crackers into fine crumbs.*
  2. Add the melted margarine to the crumbs and pulse the food processor until they're combined.
  3. Firmly press the buttery crumbs into the bottom of a pie plate and up the sides.  Store the crust in the freezer until you're ready to fill it.
  4. Give your processor pitcher a quick rinse, shake out any excess water, and reassemble.  We'll use it to make the filling, too: add the yogurt, juice, honey and vanilla and process until smooth.**
  5. Pour the filling into the crust and freeze until solid, about three or four hours.
  6. Once the filling is frozen, melt the chocolate in a double boiler or microwave.***
  7. Use a small spoon (or pastry bag?) to drizzle chocolate in thin threads onto the pie. Be careful not to get too thick of globs (like some of the thicker spots on my pie), as they're hard to cut through and eat once frozen.****
  8. Put the pie in the freezer another 10 minutes or so until the chocolate is solid, or until you're ready slice it and eat it.

*Low-tech method: crush the crackers in a baggie, then stir together the crumbs and margarine right in the pie plate.
**Low-tech method: whisk filling ingredients together in a bowl.
***I use a bowl that fits tightly over a small saucepan of hot water: heat the water to a simmer first, then remove from heat and place the bowl on top, making sure the water isn't high enough to touch the bowl.  Stir constantly until the chocolate is melted.  In the microwave, heat just a few seconds at a time, stirring between heating.
****When I first made this pie, I melted a full cup of chocolate chips and found that was way too much chocolate.  If, like me, you end up with chocolate left over, scramble to find something to dip in it (graham crackers, pieces of cereal, your husband's toothbrush), then place the random objects on parchment and harden in the fridge after dipping.

(Sorry, Mo.  Chocolate's not good for doggies...)