Key Lime Pie

I have tons to post about from my fun weekend in Florida (and my fun night last night at So You Think You Can Dance’s Tour), but for now you’ll have to settle for a recipe that we made while in Florida. And what better dessert to make when in Florida than a Key Lime Pie?! This is a recipe I originally found on the Lake Austin Spa website. Since their focus is on health and good nutrition, this pie isn’t as bad for you as some other versions of this recipe but I still wouldn’t recommend consuming the whole thing on your own. My Floridian family seemed to enjoy this key lime pie, which I take as a good indicator that it’s true to the real deal.

Key Lime Pie
(recipe originally from Lake Austin Spa)

1 cup reduced-fat graham cracker crumbs
4 teaspoons light butter, melted
¾ cup fresh lime juice (I used Nellie and Joe’s bottled Key Lime Juice)
1 teaspoon grated lime zest
1 envelope unflavored gelatin
8 ounces fat-free cream cheese, softened
8 ounces reduced-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
1 cup fat-free sour cream
1 cup fat-free whipped topping
½ cup confectioners’ sugar

Combine the graham cracker crumbs and butter in a bowl; mix well. Spray a 9-inch spring form pan with nonstick cooking spray. Press the crumb mixture into the bottom of the pan. Bake at 350 degrees for 10 minutes. Remove from the oven and cool. Combine the lime juice and lime zest in a microwave-safe dish. Sprinkle the gelatin over the surface; set aside for 10 minutes. Combine the cream cheese in a mixing bowl; beat until smooth. Microwave the gelatin mixture on High for 20 seconds. Add the gelatin mixture and condensed milk to the cheese mixture; beat until smooth. Pour into the prepared spring form pan. Refrigerate for 30 minutes. Gently whisk the sour cream, whipped topping and confectioners’ sugar in a bowl. Spread over the top of the pie. Chill for 3 hours.
Yield: 12 servings

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