Ingredients Jump to Instructions ↓

  1. 1 prepared frozen pie crust

  2. 1/2 of a (1/4-ounce) envelope of Knox Gelatine (plain gelatin)

  3. 1/2 cup hot water

  4. 2 (8-ounce) packages cream cheese, softened

  5. 1 (12-ounce) can of evaporated milk--well chilled (I prefer fat-free)

  6. 1/2 cup fresh lemon or lime juice with the pulp (chilled )

  7. 1 teaspoon grated lime or lemon peel

  8. 1 package of Jell-

  9. 0 brand pistachio flavored fat-free, sugar-free instant pudding and pie filling mix

  10. 2 to 3 tablespoons of Splenda brand sweetenerLime or lemon slices, or mint sprigs for decorations on top of pie Lite-style non-dairy whipped topping

Instructions Jump to Ingredients ↑

  1. Bake pie crust according to package directions; set aside to cool completely. Meanwhile, in a medium-sized bowl, dissolve Knox Gelatine in the hot water; set aside to cool to room temperature. In another bowl, beat the cream cheese until smooth; beat in the cooled gelatin mixture, mixing well, then slowly beat in the well-chilled evaporated milk. Next, add the chilled lime or lemon juice and peel, mixing well. Chill mixture in refrigerator for about 30 minutes. Beat the instant pudding mix into the chilled cream cheese mixture. Taste and add desired amount of Splenda sweetener, if needed. Pour mixture into prepared pie crust. Refrigerate for 1 to 2 hours or until set. Decorate pie with lime/lemon slices or mint and serve with a dollop of whipped topping, if desired.


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