This Key Lime Pie Yogurt Bark began as an experiment to capture the bright tartness of key lime pie without turning on the oven. I discovered the combination during a hot summer week when I wanted something cool, tangy, and protein packed for after my workouts. The result was so vibrant that my family started requesting it instead of ice cream. The texture is at once creamy and crunchy with small pockets of graham crunch and a light coconut chew. It holds its shape but melts quickly on the tongue so every bite tastes fresh like a slice of pie.

What makes this version special is the balance of acidity and sweetness. The key lime juice cuts through the rich Greek yogurt and the vanilla protein powder gives a rounded mouthfeel that feels indulgent yet energizing. I like using a dairy free yogurt for guests who need it but often keep to non fat Greek yogurt for a creamier and tangier result. Every time I serve it the kitchen fills with a citrus scent that makes everyone smile and it disappears in minutes at summer gatherings.

Ingredients

• Greek yogurt 2 and a half cups plain non fat or low fat for higher protein. Choose a thick style like Fage or Chobani for the creamiest texture and less ice crystal formation.
• Key lime juice 3 and a half tablespoons fresh is best for bright flavor. You can use bottled key lime juice when fresh is unavailable but taste first and adjust sweetness.
• Sweetener 2 tablespoons powdered Swerve or sub 1 tablespoon honey. Swerve keeps it low glycemic while honey adds floral notes and melts into the yogurt more easily.
• Vanilla extract 1 teaspoon a good quality vanilla like Nielsen Massey lifts the citrus and balances the tartness.
• Lime zest 1 tablespoon finely grated use a microplane to avoid big chewy pieces and to distribute flavor evenly.
• Protein powder 1 scoop vanilla regular or dairy free this deepens mouthfeel and adds protein without changing the lime character much.
• Crushed graham crackers one third cup gluten free if needed I used Simple Mills Honey Cinnamon Sweet Thins for a hint of warmth.
• Toasted coconut one quarter cup unsweetened for a nutty finish that resembles toasted pie crust.

Instructions

Combine baseIn a medium mixing bowl whisk two and a half cups of Greek yogurt with three and a half tablespoons of key lime juice, one scoop of vanilla protein powder, one teaspoon vanilla extract, and two tablespoons powdered Swerve or one tablespoon honey. Stir until the texture is silky and the powder is fully hydrated. Taste for tartness and sweetness then add a little more juice or sweetener if needed.Prepare the sheetLine a quarter sheet baking pan with parchment paper or a silicone baking mat to prevent sticking. Press the paper into the corners and trim any excess so the yogurt layer sits flat. A silicone mat works well if you prefer to lift the whole sheet without tearing parchment.Spread the mixtureUsing an offset spatula or the back of a spoon spread the yogurt mixture into a thin even layer roughly a quarter inch to three eighths inch thick. Aim for consistent thickness so the bark freezes uniformly and breaks into even pieces. Thin layers freeze firmer and give crisp edges that mimic frozen custard shards.Add toppingsEvenly sprinkle one third cup crushed gluten free graham crackers, one quarter cup toasted coconut, and the remaining lime zest across the top. Press lightly with the spatula so the toppings adhere but avoid embedding them too deeply which can slow freezing.FreezePlace the pan flat in the freezer for at least two to three hours until completely set. For the cleanest break let it freeze overnight. Check after two hours for firmness by touching the center slightly. If it gives do not remove.Break and storeRemove the pan and lift the parchment or silicone mat. Use your hands to break into pieces or score with a knife before freezing for uniform shapes. Store pieces in an airtight container in the freezer up to two weeks placing parchment between layers to prevent sticking.

Storage Tips

Cool the pan to room temperature if you have just heated any ingredients then transfer directly to the freezer. Store finished pieces in an airtight container or zip top bag. Lay pieces in a single layer or separate layers with parchment paper to prevent sticking. For travel freeze pieces on a tray first and then pack into a cold insulated bag with an ice pack. Check for freezer burn and discard if texture is dry or chalky. If pieces soften while packed let them refreeze flat for at least one hour before serving again.

Ingredient Substitutions

If you need a dairy free version use a thick coconut based or soy based yogurt and a dairy free vanilla protein powder. Replace powdered Swerve with one tablespoon of honey for a more natural sweetness. If you do not have key limes use regular lime juice but reduce quantity slightly and taste as limes are often less pungent. For a nutty crust swap the graham crumbs for crushed almond or pecan crumbs one to one which will change the flavor but maintain crunch.

Serving Suggestions

Serve chilled straight from the freezer in small portions. Present pieces on a chilled platter with a sprinkle of extra lime zest for brightness. Pair with fresh berries for color contrast or serve alongside a cup of cold brew coffee for balance. For parties arrange pieces in a single layer on parchment lined trays and garnish with a few whole toasted coconut flakes for visual appeal. They make a great portion controlled dessert for kids lunch boxes as well.

Seasonal Adaptations

In spring and summer this shines with extra citrus so add a few drops of grapefruit juice for complexity. For fall and cooler months swap the toasted coconut for toasted chopped pecans and add a pinch of cinnamon to the graham crumbs to evoke seasonal flavors. Around holidays try a cranberry swirl using a few tablespoons of reduced cranberry compote smeared into the yogurt before freezing for a festive look and tangy contrast.

Meal Prep Tips

Make a double batch and portion into small freezer safe containers for grab and go snacks. Freeze on a tray first and then transfer to labeled bags to keep from clumping together. For packed lunches include an insulated ice pack to keep pieces firm until lunchtime. You can also portion two to three pieces into single serve bags so you have perfectly sized snacks ready for the week. Label with the freeze date and consume within two weeks for best flavor.

This Key Lime Pie Yogurt Bark is a simple way to enjoy a nostalgic dessert flavor without the fuss of baking. It rewards small touches like fresh zest and toasted coconut and becomes a household staple once you find your preferred sweetness level. Try it the next time you want something bright, cool, and shareable.