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Key Lime Pie Yogurt Bark

Key lime pie yogurt bark delivers bright citrus flavor and a creamy, crunchy texture with minimal effort. Greek yogurt plus honey and fresh key lime juice get frozen into a firm bark, then finished with graham crumbs and optional white chocolate.
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Prep Time 15 minutes
freeze time 4 hours
Total Time 4 hours 15 minutes
Course: Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Key lime pie yogurt bark
  • 2 cup plain Greek yogurt Use plain, preferably full-fat for creamiest texture.
  • 2 tbsp honey Adjust to taste if you prefer it tarter or sweeter.
  • 2 tbsp fresh key lime juice For best flavor, use fresh squeezed key limes if available.
  • 1 tsp key lime zest Adds aroma without extra acidity.
  • 4 graham cracker sheets Crush until you have a mix of crumbs and small bits for crunch.
  • 2 tbsp shredded coconut Optional but adds texture and a pie-like finish.
  • 1 tbsp white chocolate chips Optional—use dairy-free if preferred.
  • Lime slices for garnish Thinly slice so they look pretty and freeze nicely.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Line a small baking tray or container with parchment paper to prevent sticking and make removal easy.
  2. In a bowl, combine plain Greek yogurt, honey, fresh key lime juice, and key lime zest until smooth.
  3. Spread the mixture evenly into the prepared tray so the bark freezes at a consistent thickness.
Add toppings
  1. Sprinkle crushed graham cracker sheets over the surface for a pie-crust crunch.
  2. Add shredded coconut and white chocolate chips if using for extra texture and sweetness.
  3. Garnish with thin lime slices so the flavor looks bright and citrusy.
Freeze and serve
  1. Freeze for 3–4 hours or until completely firm for the best bark texture.
  2. Break into rustic bark pieces so you get a mix of edges and crunchy corners.
  3. Serve immediately or store frozen for later snacking.

Notes

Pro tip: Freeze in a thin, even layer so it sets firm and breaks cleanly. Store covered in the freezer for up to 2 weeks. Freezer yes—no thawing needed for best texture. For a dairy-light option, use plain low-fat Greek yogurt, but expect slightly softer texture.