In search of the best key lime pie
You could call it souvenir eating. Our tendency to order Key Lime Pie whenever we're traveling and we see it on the menu. We're looking for the tang of lime without the heaviness of a cheesecake. Sometimes we're successful, but usually we return home and I make my lighter version to get our key lime pie fix.
Made with only five ingredients, there is no easier dessert to make. Plan ahead to give the pie a chance to gel, then garnish with a slice of fresh lime.
Recipe
Light Key Lime Pie
It's like having a taste of summer in every bite. This sweet, yet tangy dessert is quick to assemble but needs several hours to gel.
Servings: 8 slices
Ingredients
- 1 envelope unflavored gelatin
- ¼ cup water
- 1 14-ounce can fat-free sweetened condensed milk
- 1 cup plain fat-free yogurt
- ½ cup Key lime juice I use Nellie & Joe's Key West Lime Juice
- 1 9-inch graham cracker pie shell
Instructions
- Sprinkle the gelatin over the water in a small saucepan. Let stand for 2 minutes to soften.
- Cook over low heat for 1 minute or just until the gelatin dissolves, stirring constantly. Cool slightly.
- Whisk the condensed milk, yogurt and lime juice in a bowl until blended.
- Add the gelatin mixture and mix well. Spoon into the pie shell.
- Chill, covered, until set or preferably overnight. Garnish with fresh lime slices.
Notes
This recipe can easily become gluten free if you use a gluten free graham cracker crust.
Nutrition
Calories: 163kcal
Nina says
Don and I had this dessert as well in the Bahamas and thoroughly enjoyed it. Will be making it soon!
Benjamin says
Wow! Yummy
Karen Massey says
It's really easy to make as well!
Lou Ann Dixon says
Making it for Turkey day!
Karen says
I hope that your Light Key Lime Pie was a hit at your Thanksgiving feast!