In this recipe we’ve taken sweet Key lime Greek yogurt, swirled it together with soft and creamy whipped topping, added oodles of glorious toasted coconut, then topped it all off with tangy fresh raspberries for a frozen graham cracker pie so good, it’s about to become your springtime obsession. And probably your summertime obsession, too.
But, let’s take it one season at a time, shall we?
Here’s where it all begins… this basic little line-up of ingredients.
Now, here’s a little insider secret—encouraged by the idea of a crazy quick-and-healthy froyo pie, we whipped together an early batch with yogurt only.
Alert! Alert! The 100-calorie froyo didn’t have enough fat or sugar to freeze as needed. So, we retooled our initial idea and added in some fluffy whip and a smidgen of extra sugar to create a soft, irresistibly creamy piece of frozen pie.
If you’re looking for a way to cut a few calories, feel free to leave out the honey, but definitely keep the whipped topping.
Prep the filling by whipping the honey and yogurt together, then add in the whipped topping. If you love that vibrant green color, a happy squeeze of Betty Crocker® neon green gel food coloring delivers extra pop.
Then, fold in toasted coconut. The flavor and texture of this added touch is so perfect in the final pie.
Pour it all into a graham cracker pie crust, smoothing the top to create a pretty swirl…
Then top with raspberries—lots and lots of raspberries.
Freeze until firm (about 6 hours, but ideally overnight), then pull from the freezer about 10 minutes before serving.
Slice with a sharp knife and prepare the forks…
This sweet and simple treat is the yummiest way to eat lime and coconut. One bite and we think you’ll agree!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!