Summer screams Key Lime Pie to me. Well, and margaritas but that is for a different post!
No, seriously. I LOVE key lime pie so much that my sister actually got me one while we were on vacation a few years ago for my birthday. That’s how much I love it.
I wanted a healthy alternative to traditional key lime pie to save some calories and fat grams.
I went to my recipe binder because I had a faint memory of making a Weight Watchers key lime pie many, many years ago. Sure enough, there it was in the depth of the binder. I got it out, shopped for all the ingredients and whipped it up in seriously LESS than five minutes. Waiting for it to chill took the longest!
Now, here is the funny part. I was wondering how in the world I was going to give credit to whoever came up with this recipe. On the bottom of the recipe it had said it was from an old issue of Weight Watchers magazine. Well, when I was taking the paper off the lid for the pie crust, on the back of the pie crust label was the darn recipe! I about fell over! What are the chances?!?!?
Anyway, I made the pie BEFORE my cleanse so I could give you a full, accurate report of if it was good or not. Well, I only had a tiny little piece. The rest of the pie went in a flash. I gave some to my nieces, nephew, mom, and then Jason ate the rest. They all LOVED it. Jason even asked last night if I had made any more key lime pie. Asking for more…that’s a good sign!
It is super light and fluffy. It is almost airy with just the right amount of lime flavor. It was heavenly and soooo easy to make.
You must try this!
Weight Watchers Key Lime Pie
Weight Watchers Points Plus: 4 per serving
If you cut the pie into eighths instead of tenths, it is 5 points plus per piece (totally worth it in my opinion!)
- One Reduced Fat Graham Cracker Crust
- Two cartons (5-6 oz ea.) of Yoplait 100 Greek Key Lime Flavor Yogurt (Any key lime yogurt would work)
- 8 ounce carton of Fat Free Cool Whip
- 1 box sugar-free Lime gelatin
- 1/4 cup water
Heat 1/4 cup of water in the microwave for a minute to two minutes until the water starts to boil.
Dissolve the gelatin in the boiling water.
In a mixing bowl, combine the gelatin with the Yoplait Greek yogurt until combined.
Gently fold in the tub of cool whip.
When it is all combined, pour it into the pie crust. Cover (I just flip the plastic lid from the pie shell over and it makes a dome) and refrigerate until set (at least two hours).