Well summer is here, because frozen pies, grilling, and home grown herbs are happening at CafeTerra!!! Hubby and I stopped at an outdoor living store….AND we ran out fast….we were drooling over another grill….and LOTS of grilling toys! Now the question is, do we really NEED more grilling toys, and do we really NEED another grill?
I have had my website for over three years now, my goodness how time flies! One of my very first blogs was a frozen key lime pie. Actually, the recipe was my first recipe I shared on my adventure to make 52 unique treats with Greek yogurt. It has since become my 52 ways to create recipes with the creamy dreamy Chobani Greek yogurt! Here are some of my recipes I have shared so far. Honestly, it is not about the 52 ways anymore, I am trying to incorporate Greek yogurt in anything and everything, and challenge myself along the way. Greek yogurt is truly delicious, and such a healthy option over cream cheese, sour cream, or any other heavy cream product.
Looking at the picture below, it is really exciting to see how much I have grown with my blog, I love sharing recipes, and food photography! Here is the original key lime pie I made three years ago, and here is the new pie with booze added of course! The picture may make you turn away, but the recipe will have you running back for seconds. I did share the original pie recipe below the picture, it is much different from the recipe I will share with you today.
Key Lime Pie made in 2010 / Boozy Key Lime Pie made 2013
This recipe comes from the fun cookbook Slushed. I actually bought this book last year after Kita from Pass The Sushi shared the book on social media. The book is AWESOME, with really fantastic, creative recipes! This month for PassThe CookbookClub, Kita decided we needed to make some boozy recipes. Seemed appropriate to me!
Actually, it is really funny, I have booze for my background pictures on my Twitter page. I have been sharing lots of booze pictures on my social media site. I decided people are going to start wondering about me, or maybe just want to come over and enjoy a cocktail with me!
I altered the original recipe, and of course added my favorite….Chobani Greek Yogurt! Since I only used Greek yogurt, and excluded the cream cheese, I added chia seeds to thicken the pie. So while this recipe is “kinda” healthy, there is some sugar and butter in the recipe, so it is not completely healthy.
One day in advance, or at least four to six hours before you make the recipe, In a small bowl with cover, mix together the Greek yogurt and chia seeds, cover and place in refrigerator.
Preheat oven to 350 degrees fahrenheit.
In medium bowl, mix together the Greek yogurt mixture, zest of limes, juice of limes, tequila, and sugar. Place in refrigerator to keep chilled.
In small sauce pan, melt butter and let cool.
In small sauce pan on medium heat, toast pecans for about two to four minutes. Then with food processor, chop pecans finely.
In small bowl, mix together melted butter, chopped toasted pecans, and graham cracker crumbs. Mix mixture together well, and spread out in 8 inch spring form pan, around the sides and bottom of pan. Bake the crust in the oven for about 12 minutes depending on oven. Let cool.
Pour Greek yogurt mixture into spring form pan, place in freezer and keep in freezer for 12 to 24 hours.
I really can’t believe my baby (my blog) is growing up so fast! Since food photography is now a hobby, and really a passion, I promise here and now to never show that original key lime pie photo to you! Hubby came home, looked at the photo, and was blown away. He said, “I guess you have improved!” For those sweet words, he can have the first piece of this delicious pie!!!
Are you shocked to look at old blogs, and what your photography looked like them?
What is your favorite frozen pie recipe?
Don’t forget to hop on over and enjoy some more boozy recipes created for Pass The Cookbook Club, all the recipes are below!