Gluten Free Key Lime Yogurt Pie

Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.

Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.

In 1-quart saucepan, mix 2 tablespoons cold water and the lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.

Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours. Garnish with whipped topping and grated lime peel. Cover and refrigerate any remaining pie.