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.
Light Key Lime Pie
- 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
- 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.