Lime Pie
Lime Pie

Lucky Lime Pie

  

March 10, 2017

This Lucky Lime Pie is an effortless and tasty dessert to bring the luck of the Irish to your St. Patrick's day party. Garnish with whipped cream and lime slices or jello shamrock cutouts. The festive colors of the lime with just enough tart and sweet flavor in the pie are sure to be a big hit!

  • Yields: 10 Servings

Ingredients

1 package (3 oz) lime flavored Jello

1/2 cup boiling water

1/2 cup cold water

1/2 cup fresh lime juice (2-3 fresh limes)

1 tablespoon fresh lime zest

1 can (14 oz) fat-free sweetened condensed milk (not evaporated)

1 package (8 oz) fat-free cream cheese, softened

1 cup whipping cream

1 9-inch graham cracker crust*

Directions

Dissolve Jello in 1/2 cup boiling water; stir until completely dissolved. Add 1/2 cup cold water to Jello, then remove 3/4 cup and set aside. Stir lime juice and zest into remaining Jello and set aside to cool and thicken, but do not allow it to set.

Pour the 3/4 cup reserved Jello into a flat, non-stick 9-inch cake pan, cover and refrigerate. This Jello may be used as a garnish later.

Beat softened cream cheese until smooth; add sweetened condensed milk and stir to blend.

Whip cream until stiff peaks form.

Beat together cream cheese mixture and Jello-lime-juice-zest mixture (product should be thick and light – but not setup). Fold in whipped cream; spoon filling into prepared graham cracker crust. Refrigerate until set (2-3 hours).

Cut pie into 10 pieces. To garnish, use a small cookie cutter to cut shamrock or other fun shapes from set Jello and carefully place shapes on each slice of pie. If desired, add curls of lime zest or thin slices of lime.

*Optional garnish: whip additional cream and pipe swirls of cream on each slice, add thin slices of lime.
*Optional crust variation: Preheat oven to 350º F. Spread approximately 2 1/2 cup sweetened shredded coconut out in a shallow baking pan. Toast coconut in oven, stirring every 30-60 seconds, until lightly browned (about 7-10 minutes). Cool coconut and mix with 1/3 cup softened butter. Press coconut into bottom and up sides of a 9-inch pie plate. Refrigerate until crust is firm.

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