Wednesday, April 4, 2012

Lightened Up Key Lime Pie



Being from South Florida, it is only natural that we love Key Lime Pie. In fact, Justin and I pretty much try it anytime we see it on a menu. There is a restaurant in town that is famous for it's Key Lime Pie and since we can't really afford to eat dinner there on a regular basis, we occasionally sit at the bar, drink margaritas, split an appetizer and a piece of their Key Lime Pie and call it dinner. 


I am ashamed to admit I have never actually made a Key Lime Pie. It seems like it would be so complicated. This version of Key Lime Pie however is so easy I thought there was no way it would turn out. While it lacks the custardiness of a real Key Lime Pie ( I imagine that is what makes it bad for you in the first place), this frozen treat was so light and refreshing and almost forgot to make comparisons. 


We kept it in the freezer but I think it would be a little creamier if left in the fridge. I had a little extra cool whip so I decided to get fancy with it and decorate the pie like a real pie. This would be the perfect summer dessert for a BBQ or cookout. Enjoy!


Lightened Up Key Lime Pie adapted from Food.com
  • Reduced fat graham cracker pie crust
  • 1 package of sugar free lime jello/gelatin 
  • 1/4 cup boiling water
  • 12 oz. of fat free key lime yogurt (I used two 6oz containers)
  • 1 (8oz) tub of fat free cool whip 
Such simple ingredients.
1.) Dissolve gelatin in boiling water. 




2.) Wisk in yogurt. 




3.) Fold in cool whip. I store mine in the freezer and would definitely recommend letting it thaw completely before mixing it in to avoid lumps. 




4.) Pour mixture evenly into pie crust. 


5.) I got fancy and used a piping bag and left over cool whip to decorate. 


6.) Freeze for at least two hours before serving. 


Enjoy!

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