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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Key Lime Pie

Makes: 8 servings
Serving size: 1 slice
Prep 30 mins Chill 4 hrs Bake 350°F 8 mins
Key Lime Pie
  • 1 1/2  cups  small pretzel twists (2 ounces; about 34)
  • 2  tablespoons  sliced almonds, toasted
  • 3  tablespoons  butter, melted
  • 1 3  ounce package (4 serving)  sugar-free lime-flavored gelatin or regular lime-flavored gelatin
  • 1  cup  boiling water
  • 2 6  ounce carton  low-fat Key Lime Pie flavored yogurt
  • 1/2 8  ounce container  frozen light whipped dessert topping, thawed
  • 1  teaspoon  finely shredded lime peel
  •  Finely shredded lime peel and/or raspberries (optional)
Directions For crust::

1. Preheat oven to 350 degrees F. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

2. Place gelatin in a medium bowl. Add boiling water and stir until gelatin is dissolved (about 2 minutes). Cover and chill about 30 minutes or until mixture is partially set (the consistency of unbeaten egg whites). Fold in yogurt, whipped topping and 1 teaspoon lime peel. Pour into cooled pie crust.

3. Chill for at least 4 hours. Serve garnished with additional finely shredded lime peel and/or raspberries, if desired.

Nutrition Facts (Key Lime Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 153,
  • Fat, total (g) 7,
  • chol. (mg) 13,
  • sat. fat (g) 5,
  • carb. (g) 17,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 10,
  • pro. (g) 3,
  • sodium (mg) 180,
  • Potassium (mg) 105,
  • Percent Daily Values are based on a 2,000 calorie diet

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