key lime yogurt pie
this easy key lime yogurt pie is a cross between a key lime pie and a key lime cheesecake, made lighter the filling is sweet and tart, made with key lime juice, yogurt and cream cheese in a graham cracker crust.
sheets graham crackers, cold whipped butter, sugar, gelatin, key lime juice, 1/3 less fat cream cheese, 0 fat stonyfield plain yogurt, sugar, grated lime zest, key lime slices, whipped cream
- 6 sheets graham crackers
 - 3 tbsp cold whipped butter
 - 2 tablespoons sugar
 - 1 1/2 teaspoons gelatin
 - 1/2 cup key lime juice
 - 6 ounces 1/3 less fat cream cheese
 - 1 cup 0 fat stonyfield plain yogurt
 - 1/2 cup sugar
 - 1 tablespoon grated lime zest
 - key lime slices
 - whipped cream

- place graham crackers, butter and sugar into a food processor and pulse a few times.
 - add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
 - press into an 8 inch pie dish making the crust about 1/8 inch thick evenly all around and up the sides.
 - refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
 - preheat oven to 375degf.
 - bake until the edges are golden, about 8 to 10 minutes.
 - remove from the oven and let the crust cool on a wire rack, before filling.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 6 sheets graham crackers
- 3 tbsp cold whipped butter
- 2 tablespoons sugar
- 1 1/2 teaspoons gelatin
- 1/2 cup key lime juice
- 6 ounces 1/3 less fat cream cheese
- 1 cup 0 fat stonyfield plain yogurt
- 1/2 cup sugar
- 1 tablespoon grated lime zest
- key lime slices
- whipped cream

 ### Assistant: The ingredients you'll need are:
- 6 sheets graham crackers
- 3 tbsp cold whipped butter
- 2 tablespoons sugar
- 1 1/2 teaspoons gelatin
- 1/2 cup key lime juice
- 6 ounces 1/3 less fat cream cheese
- 1 cup 0 fat stonyfield plain yogurt
- 1/2 cup sugar
- 1 tablespoon grated lime zest
- key lime slices
- whipped cream


You can follows these steps to make the recipe:
- place graham crackers, butter and sugar into a food processor and pulse a few times.
- add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
- press into an 8 inch pie dish making the crust about 1/8 inch thick evenly all around and up the sides.
- refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
- preheat oven to 375degf.
- bake until the edges are golden, about 8 to 10 minutes.
- remove from the oven and let the crust cool on a wire rack, before filling.
- .

