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Blueberry & Lime Icebox Pie

• 12 graham crackers, crushed (GF graham or any hard cookie)
• 2 tablespoons of brown sugar
• 6 tablespoons of butter, melted (Smart Balance)
(Pie filling)
• 2 cups of Cabot Greek-Style Yogurt (we used vanilla bean!) (0% flavored Greek Yogurt)
• 1/3 cup of honey
• 1/2 cup of blueberries, blended (set more aside for topping)
• 1 small lime, juice and zest 
To prepare the crust, use a food processor to blend graham crackers and brown sugar together. Mix the crumbs with the melted butter and press mixture evenly into a 9-inch pie pan. 
Preheat oven to 350 degrees. Bake crust for 10-15 minutes, allowing it to brown. 
For pie filling, mix yogurt, honey, blueberries and lime juice together until combined. Spoon into cooled pie crust and top with whole blueberries and lime zest. Let chill in freezer for 3-5 hours (overnight if possible) and you’re ready to enjoy!


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