Adapted from Cooking Light magazine
Ingredients
Crust
1 cup graham cracker crumbs
1 tablespoon brown sugar
1/8 teaspoon salt
1 oz. premium white chocolate, grated or finely chopped
2 tablespoons butter, melted and cooled
1 tablespoon canola oil
Cooking spray
Filling
1/2 cup plain fat-free (or reduced-fat) Greek yogurt
1/2 cup lime juice
1/2 teaspoon lime zest
3 large egg yolks
1 (14-ounce) can reduced-fat (or fat-free) sweetened condensed milk
Topping
Frozen fat-free whipped topping (like Cool Whip), thawed
Instructions
Preheat oven to 350.
To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of 9-inch pie plate coated with cooking spray. Bake at 350 for 8-10 minutes or until beginning to brown; cool completely on a wire rack.
To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350 for 15-20 minutes or until set. Cool pie completely on a wire rack. Cover loosely with aluminum foil, and chill at least 2 hours. Serve with whipped topping.
Note: Do not cover with plastic wrap while cooling pie in the fridge. The wrap will stick to the top of the filling and take the top layer off with it when you go to remove the plastic wrap.