I made this pie for the first time this weekend. We
were planning a barbecue and in the hot, humid South, a refreshing desert was
just what I needed. This Key Lime Pie was the perfect answer. The only thing I
did wrong was that I didn’t make two. (The recipe is from my March, 2009 issue
of Taste of Home and was from “Country Woman”)
Key Lime Pie
1 pkg (.3-oz) lime gelatin
1/4-cup boiling water
2 cartons (6-oz each) key lime yogurt
1(8-oz) carton whipped topping, thawed
1 (8-in) graham cracker crust
In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt. Fold in
whipped topping. Pour into crust. Cover and refrigerate for at least 2 hours or
until set.
(8 servings)
Susana in Louisiana
http://www.nancyskitchen.com
