Pour key lime juice. Use a bowl big enough to hold all the ingredients and start by pouring in the key west lime juice.

Add yogurt. Next add the yogurt

Add the sweetened condensed milk. Pour in all the sweetened condensed milk.

Zest half a lime. Zest half a lime and add that into the bowl. Put the lime back in the refrigerator as you will use it when you serve the pie.

Mix well. Mix all the key lime pie filling ingredients together. I just use a spatula. No need to dirty anything else!

Pour into crust. Once your filling is smooth and well combined, pour it all into your graham cracker crust.

Bake. Bake at 375 for 8-10 minutes. You should see small bubbles start to pop on the pie surface.

Allow to cool. Let the pie cool at room temperature.

Chill. Put in the refrigerator to chill over night or for at least 5 hours. I always cover with a layer of plastic wrap.

Serve. Add a dollop of whipped cream and cut a small wedge of your reserved lime for each slice.