Creamy Key Lime Pie

A refreshing Key lime pie gets the benefit of high fiber when the crust is made with Fiber One® original bran cereal. It’s delicious! MORE+ LESS-

By Betty Crocker Kitchens

May 18, 2016

Crust

cups Fiber One™ original bran cereal

1/4

cup butter or margarine, melted

tablespoon corn syrup

teaspoon vanilla

tablespoons cold water

tablespoon fresh lime juice

1 1/2

teaspoons unflavored gelatin

oz (half 8-oz package) 1/3-less-fat (Neufchâtel) cream cheese, softened

containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt

1/2

cup Cool Whip™ lite frozen whipped topping, thawed

teaspoons grated lime peel

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1

Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
2

In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
3

In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
4

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

For authenticity, use Key limes for the fresh juice and peel. If needed, Key lime juice is available bottled near the other bottled lime juices.

Free

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Trademarks referred to herein are the properties of their respective owners.