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Ingredients
Pie Crust
1 1/2 cups graham cracker crumbs
1/2 cup brown or granulated sugar
1/3 cup melted butter
Filling
3/4 cup boiling water
1 (3-oz.) package key
lime gelatin
juice and zest of 2 key
limes
1 pint key lime yogurt
1 cup whipping cream
2 tablespoons powdered
sugar
1 prepared graham
cracker pie crust (recipe follows)
8-9 thin slices of key
lime
granulated sugar
additional sweetened
whipped cream
Directions
Pie Crust
Preheat oven to 350° F.
In a medium
bowl, whisk together all ingredients until mixture resembles wet sand. Using your
hands, gently but firmly press the mixture across the bottom and up the
sides of a 9-inch pie pan, gently flattening the top edge.
Bake until the
pie crust is golden
brown and firm (about 10-15 minutes). Remove the pie crust from the
oven and carefully transfer to a wire rack to cool completely before
filling.
Filling
Pour boiling water into
a medium mixing bowl. Sprinkle in gelatin. Stir
continuously until dissolved. Place bowl of gelatin
over a larger bowl partially filled with ice water.
Stir gelatin mixture until thickened yet still
creamy (but not set - try to avoid gelatin chunks
forming by continuous stirring and scraping from
sides of bowl). Stir in key lime juice, key lime
zest and yogurt and gently mix until well blended.
Whip cream with powdered
sugar until it forms stiff peaks. Gently fold
whipped cream into yogurt mixture and continue
gently folding until fully blended. Pour yogurt
mixture into cooled pie crust. Place in refrigerator
and chill until set (about 4 hours).
When ready to serve,
evenly arrange key lime slices around edge of pie
and sprinkle a little granulated sugar on each.
(Note: You arrange key lime slices any way you
prefer, such as in an upright position.) Top
with a dollop of whipped cream if desired. |
