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Key Lime Pie
Prep Time
15 mins
Cook Time
5 mins
Refrigerate Time
2 hrs
Total Time
2 hrs 20 mins

Yield: 8 servings (6 points per serving for blue, green and purple)

Course: Dessert
  • 1 cup graham cracker crumbs
  • 3 tablespoons fat free plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 6 oz. reduced fat cream cheese (room temperature)
  • 1/4 cup key lime juice
  • 1/4 cup granulated Splenda
  • 8 oz. fat free Cool Whip (thawed)
  1. Preheat oven to 350 degrees F.

  2. Add the graham cracker crumbs, yogurt and vanilla to a small mixing bowl. Stir until combined.

  3. Spray a 9.5 inch pie pan with no-stick cooking spray. Pour the graham cracker mixture into the pie pan. Flatten the graham cracker crumbs and spread them out along the bottom of the pie pan (not up the sides).

  4. Lightly spray the pie crust with the no-stick spray. Put in the oven for 5 minutes.

  5. Add the cream cheese and key lime juice to a mixing bowl. Use a hand held mixer to blend until smooth. Add the Splenda and mix again.

  6. Gently fold the Cool Whip into the cream cheese mixture. To not over stir.

  7. Once the pie crust has cooled add the key lime pie filling to the pie crust. Cover with plastic wrap and refrigerate for at least 2 hours.