Key Lime Pie (Quick and Easy!)
(from NikkiTBonham’s recipe box)
*Next time, I’ll serve it with another layer of cool whip on top, just because I think it would make it taste even better. I liked this one because it wasnt quite as tangy/tart as most key lime pies, and it was VERY low in sugar. The only thing I couldnt find sugar-free was the yogurt, but I was able to find some with only 14g of sugar. Using 2 containers, it put only 28 grams of sugar into the WHOLE pie. If you cut it into 8 pieces, you’re getting only 3+ grams of sugar per piece. Not bad!
Categories: dessert
Ingredients
- 1 box sugar-free vanilla wafers (I use Murray's)
- 1/4 c (or so) butter
- 1 box sugar-free lime gelatin
- 1/2 c boiling water
- 2 6oz containers low-sugar key lime pie yogurt
- 1 8oz container sugar-free cool whip topping
Directions
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Make the pie crust, or you can use a pre-made one if you don’t care about the sugar. I crumbled up a bunch of sugar-free vanilla wafers (probably almost a full box) and put them in a ziploc bag. Then I banged the bag around on whatever I could find until the crumbs were tiny. Then I poured it into a bowl. I added about 1/4 c or so of butter and microwaved until the butter melted. I mixed it up with my fingers until it was thick and shape-able and seemed to be the consistency of a pie crust. Then I spread it into a pie dish and refrigerated it until I needed it. As you can see, there was no real scientific way of doing this. I just played around until it came out right. It was easy…. I dont think you can really screw it up.
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To make the filling, add the gelatin powder to 1/2 c boiling water. Stir until smooth.
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Add 2 containers yogurt. Stir until smooth.
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Add cool whip topping. Stir until smooth.
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Make sure filling is mixed well, then pour into pie dish on top of crust. Refrigerate for at least 2 hours.