Recipe Image

Key Lime Pie with Pretzel Crust

  • 30 m
  • 5 h 40 m
Diabetic Living Magazine
“You don't have to be in the Florida Keys to enjoy this Key Lime pie. The tart filling, made with low-fat Key Lime flavored yogurt, sits atop a crust made with pretzels and sliced almonds.”


    • 1½ cups small pretzel twists (2 ounces; about 34)
    • 2 tablespoons sliced almonds, toasted
    • 3 tablespoons butter, melted
    • 1 (4-serving size) package sugar-free, low-calorie lime-flavor gelatin or regular lime-flavor gelatin
    • 1 cup boiling water
    • 2 6-ounce cartons low-fat Key lime pie-flavor yogurt
    • ½ (8 ounce) container frozen light whipped dessert topping, thawed
    • 1 teaspoon finely shredded lime peel
    • Finely shredded lime peel and/or raspberries (optional)


  • 1 Preheat oven to 350 degrees F. For crust, in a food processor combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
  • 2 Place gelatin in a medium bowl. Add the boiling water and stir until gelatin is dissolved (about 2 minutes). Cover and chill about 30 minutes or until mixture is partially set (the consistency of unbeaten egg whites). Fold in yogurt, whipped topping, and the 1 teaspoon lime peel. Pour into cooled crust.
  • 3 Chill for at least 4 hours. If desired, top with additional shredded lime peel and/or raspberries to serve.
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