I made this pie what feels like ages ago, and just haven’t gotten around to posting it. Which is a shame, because it’s the perfect summer pie in a couple of respects. 1. It’s made with key limes, which hit their peak around now. And 2. It’s a Weight Watchers recipe, so you don’t have to eat it and then worry about sinking to the bottom of the pool. Not that that’s how eating works, but you know the feeling.
3 weeks ago I went to the beach with my friend Ashleigh after stopping at the deli to pick up some sammies. Naturally, I picked the hottest, most buttery, sauerkraut filled sandwich there ever was. Eating that on the beach, though decadent and clearly uprooting social norms, is probably not something I would do again. Although the melted butter dripping off of the bread did give my hands the beautiful sheen of a basted chicken, so maybe I should reconsider.
But I digress.
I first tried this recipe at least a decade ago, when some family members were on Weight Watchers. Even as a kid, I remember becoming obsessed with its light, marshmallow-esque texture and its tangy but sweet flavor. And the graham cracker crust?! Fuhgettaboutit!
1 package (.3 ounce) sugar-free lime gelatin
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt — try to find something that’s not full on Greek yogurt, since that’s so thick, but a derivative is fine
1 carton (8 ounces) lite Cool Whip
1 reduced-fat graham cracker crust (8 inches)
In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt. Fold in Cool Whip. Pour into crust.
Cover and refrigerate for at least 2 hours or until set.
Top with more Cool Whip (I assume you bought two..).