Ingredients
6graham crackers
3tbspcold whipped butter
2tbspsugar
1½tspgelatin
½cupkey lime juice,fresh squeezed or bottled
6ozless fat cream cheese
1cupStonyfield plain yogurt,0% fat
½cupsugar
1tbsplime zest,grated
key lime slices,optional, for garnish
whipped cream,optional, for garnish
Preparation
Place graham crackers, butter and sugar into a food processor and pulse a few times.
Add 1 tablespoon water and pulse a few more times until it has a texture of coarse meal.
Press into an 8-inch pie dish making the crust about ⅛-inch thick evenly all around and up the sides.
Refrigerate the crust for 30 minutes before baking to help prevent crumbling.
Preheat oven to 375 degrees F. Bake for 8 to 10 minutes or until the edges are golden.
Remove from the oven and let the crust cool on a wire rack, before 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 for 30 to 45 seconds in the microwave and quickly mix well to dissolve the gelatin.
In a large bowl with a hand mixer combine the cream cheese, yogurt, sugar and lime zest. Mix well, then add in the key lime juice and mix well, until fully incorporated, then pour into graham cracker crust.
Chill pie thoroughly for at least 1 hour before serving.
Garnish with key lime slices and whipped cream, optional, if desired.
