The Easiest Key Lime Pie (with Olive Oil Graham Pie Crust)

For the Olive Oil Graham Crust:

• 1 1/2 cups Graham Crackers, (pulse in blender until very fine crumbs)
• 2 tbsp. Honey
• 3 tbsp. Extra Virgin Olive Oil

For the Key Lime Pie:

• 3/4 cup Fresh Lime Juice
• 1 cup Plain Greek Yogurt, (preferably whole milk of 2%)
• Two 14-oz cans of  Sweetened Condensed Milk
• Zest of 3 Limes, (about 1 tablespoon)

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For the Olive Oil Graham Crust:

1. Preheat oven to 375F.
2. Pulse the graham crackers sheets in a food processor or blender until very fine crumbs to make 1 1/2 cups (about 1 sleeve of crackers). Transfer to a bowl, then add in the olive oil and honey to mix until evenly distributed.
3. Press into a 9"x1.5" pie pan to make a 1/4" thick crust. A little tip is to start from the edges and work your way into the bottom center.
4. Bake for 10 minutes.

For the Key Lime Pie Filling:

1. Simply mix all ingredients together until well combined. Pour into the prepared/half-baked crust, then bake an additional 12-15 minutes, or until the filling is almost set.
2. Let it cool at room temperature for 30 minutes, then transfer to the fridge to chill for 1-2 hours. Enjoy with freshly whipped cream or a soft meringue!

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