Lightened Up Key Lime Pie

This simple key lime pie recipe will be the hit of your next summer get-together! The filling uses a combination of light cream cheese and low-fat yogurt to reduce the fat without compromising the sweet and tart flavor. To cut down on prep time, you can use a pre-made graham cracker crust and skip to the directions for the pie filling.

Prep Time:

30 minutes

Cook Time:

15 minutes

Makes:

8 servings

Ingredients:

6 sheets graham crackers

3 tablespoons cold whipped butter

2 tablespoons sugar

1 ½ teaspoons gelatin

½ cup key lime juice, fresh squeezed or bottled

1 – 6 ounce pack light cream cheese

1 cup low-fat plain yogurt

½ cup sugar

1 tablespoon grated lime zest

Key lime slices, optional for garnish

Whipped cream, optional for garnish

Preparation:

For the graham cracker crust

Place the graham crackers, butter, and sugar into a food processor and pulse a few times.
Add 1 tablespoon of water and pulse a few more times until it has a coarse texture.
Press the crumbs into an 8-inch pie dish, making the crust 1/8-inch thick evenly all around the bottom and sides.
Refrigerate the crust for 30 minutes before baking it to let it set.
Preheat oven to 375 degrees Fahrenheit. Bake until the edges are golden, about 8-10 minutes.
Remove from the oven and let the crust cool before filling.

For the pie filling

In a small bowl combine 2 tablespoons of the lime juice with the gelatin and stir.
Warm the remaining 6 tablespoons of key lime juice in the microwave for 30-45 seconds. Add quickly to bowl and mix well to dissolve the gelatin.
In a large bowl with a hand mixer combine the cream cheese, yogurt, sugar and lime zest until mixed thoroughly. Then add in the key lime juice and mix until fully incorporated.
Pour the filling into the crust and chill for at least 1 hour before serving.
Garnish with key lime slices and whipped cream, if desired.