Aileen Sager, Montezuma, Iowa, hopes someone will share a Lime-Yogurt Pie Recipe similar to the recipe her sister gave her. It included plain yogurt and flavored gelatin. “It is simple and delicious,” she says.
Betty Schmidtlein, Richmond, California, sends this version.
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Lime-Yogurt Pie Recipe With Graham Cracker Crust
Crust:
1 1/4 cups graham cracker crumbs
Filling:
1/2 cup frozen apple juice concentrate, defrosted
1 envelope (1 scant tablespoon) unflavored gelatin
1/3 cup sugar
1 tablespoon grated lime rind, divided
1/3 cup fresh lime juice
1/4 teaspoon vanilla
1 1/2 cups plain low-fat yogurt
Grease 9-inch pie plate. Combine crumbs and butter; press mixture into bottom and along sides of prepared pan. Place in freezer while preparing filling.
In small saucepan, place concentrate and sprinkle gelatin on top. Let mixture stand for a few minutes to soften gelatin. Add sugar and heat mixture gently until gelatin and sugar dissolve.
Transfer mixture to medium bowl. Stir in 2 teaspoons grated rind, lime juice and vanilla. Set mixture in refrigerator or freezer until it has chilled to consistency of raw egg whites.
Using egg beater or electric mixer, whip lime mixture until fluffy. Stir in yogurt and whip mixture again.
Pour mixture into partially frozen crust. Sprinkle with remaining grated rind, and chill until pie is firm.
NOTE: The crumb crust is deliberately crumbly, Betty notes. If you prefer a firmed crust, bake unfilled crust at 350 F for 10 to 12 minutes. Let it cool completely before filling.
