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Key Lime Pie Recipe

Key Lime Pie Recipe

8 servings



1 cup reduced fat graham cracker crumbs

3-4 tablespoons margarine or butter, melted

4 1/2 teaspoons Equal sweetener

1 envelops unflavored gelatin

1 3/4 cups fat-free milk, divided

8 ounces fat-free cream cheese, room temperature

1/2 cup key lime or Persian lime juice

Light whipped topping, as garnish

Mint sprigs, as garnish


Combine graham cracker crumbs, margarine, and 1 teaspoon Equal in 7-inch springform pan, pat evenly on bottom and 1/2 inch up side of pan.


Sprinkle gelatin over 1/2 cup milk in small saucepan, let stand 2 to 3 minutes. Heat just to simmering, stirring, cool. Beat cream cheese until fluffy in bowl, beat in remaining 1 1/4 cups milk and the gelatin mixture. Min in lime juice and remaining 3 1/2 teaspoons Equal. Pour into pan, refrigerate until set, 3 to 4 hours. Remove side of pan, place pie on serving plate. Garnish with light whipped topping and mint.

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