Low-Fat, Low-Sugar Key Lime Pie

Serves: 10Hands-on: 10 minutesTotal: 4 hours 20 minutesDifficulty: Easy

Serves: 10


  • 1 cup graham-cracker crumbs
  • 1 Tbsp. plus 1⁄2 cup Splenda granulated, divided
  • 2 Tbsp. butter, melted
  • 1 Tbsp. plus 1⁄2 tsp. key lime zest, divided
  • 6 oz. low-fat (Neufchâtel) cream cheese
  • 1 package (1 oz.) instant sugar- and fat-free vanilla pudding mix
  • 1⁄2 cup 1% milk
  • 1 cup key lime juice (5 to 6 limes), divided
  • 1 Tbsp. unflavored gelatin
  • 1 1⁄2 cup nonfat whipped topping
  • 1 Tbsp. lime zest


  • Prepare graham cracker crust: Preheat oven to 350°F. Combine graham crumbs and 1 tablespoon Splenda. Add melted butter and mix well. Press crumbs into 9-inch pie plate with help of flat surface such as bottom of glass. Bake for 10 minutes; remove from oven and cool.
  • In mixer or food processor, combine 1⁄2 teaspoon lime zest and 1⁄2 cup Splenda. Add cream cheese and process for 30 seconds. Add pudding mix and milk and blend well.
  • Pour 1⁄4 cup lime juice into small microwave-safe bowl; heat in microwave for 1 minute. Add gelatine to heated juice; dissolve completely.
  • Mix dissolved gelatine in rest of lime juice. Turn on mixer or food processor; pour lime juice into mixture slowly. Process until all Ingredients are well combined.
  • Pour filling into piecrust; refrigerate for 3 to 4 hours before serving. Serve with whipped topping and remaining lime zest.