Description
This Lime Jello Pie is a refreshing and tangy dessert featuring a creamy lime gelatin filling set atop a buttery graham cracker crust. Easy to make with minimal ingredients, it combines the zesty flavor of lime with the smoothness of Cool Whip and Greek yogurt for a light and tasty treat perfect for any occasion.
Ingredients
Scale
Crust
- 8 tablespoons unsalted butter, melted
- 2½ cups (200 grams) graham cracker crumbs
Filling
- ¾ cup boiling water
- 3 ounces lime gelatin powder (about 1 small box)
- ½ cup plain Greek yogurt
- 8 ounces Cool Whip, thawed
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Dissolve the gelatin: In a separate bowl, pour ¾ cup boiling water over the lime gelatin powder. Stir for at least 2 minutes until completely dissolved and no granules remain.
- Combine filling ingredients: Allow the dissolved gelatin to cool slightly, then add the plain Greek yogurt and Cool Whip. Gently fold them together until the mixture is smooth and fully combined, being careful to maintain the light and fluffy texture.
- Assemble the pie: Pour the gelatin filling mixture into the prepared graham cracker crust, spreading it evenly.
- Chill to set: Refrigerate the pie for at least 4 hours, or until the filling is firm and fully set.
- Serve: Once set, slice and serve chilled. Optionally, garnish with lime slices or whipped cream for an extra touch.
Notes
- Ensure the gelatin is fully dissolved to avoid any graininess in the filling.
- Use plain Greek yogurt for a subtle tang that balances the sweetness of the lime gelatin.
- Cool Whip can be substituted with homemade whipped cream if preferred.
- Chilling the pie overnight is recommended for best texture and flavor.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
