• 8servings
  • 55minutes
  • 220calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup Bisquick® Gluten Free mix

  2. 5 tablespoons cold butter

  3. 3 tablespoons water

  4. 2 tablespoons cold water

  5. 1 tablespoon fresh lime juice

  6. 1 1/2 teaspoons unflavored gelatin

  7. 4 oz (half of 8-oz package) cream cheese, softened

  8. 3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt

  9. 1/2 cup frozen (thawed) whipped topping

  10. 2 teaspoons grated lime peel

  11. Whipped topping, if desired

  12. Grated lime peel, if desired

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.

  5. 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.


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