Key Lime Pie for National Pi Day and St. Paddy's

Did you know today is National Pi Day? Think about it. Today's date is 3-14 just like the math equation 3.14, something I actually do remember from math class.  Twenty five years ago they started National Pi Day.  It may sound silly but anything that gives us an excuse to eat pie or pizza is good enough for me. 

To celebrate today, I made Key Lime Pie.  Its actually a healthy version and mostly fat-free plus it uses key lime yogurt.  I found the recipe on  If you are trying to eat more yogurt or trying to get your kids to, this pie recipe is for you.  I also like the addition of the fresh lime juice to tarten it up.  This pie isn't rich so it belongs more in the snack family. Sometimes there's nothing wrong with a healthy dessert.  I just try to avoid that, I mean, if your going to eat dessert, eat dessert! 

Since St. Patricks Day is in a few days, I also wanted to make a green food to celebrate.  As a kid, St. Paddy's was my least favorite holiday.  I never wore green and didn't have any in my wardrobe.  I was the kid in school getting pinched.  One year in second grade, I remember going through my clothes and trying to find something green.  There was nothing except pink and purple to wear, so me being the silly kid I was, I took a green marker and colored on my pants.  Suffice to say, not only was my mom not happy that I drew on my clothes but my classmates just looked at me funny.  But the luck of the Irish must have been near because the teacher pinned a green paper four leaf clover on my shirt and the other kids didn't pinch me. 

So here is a Key Lime Pie recipe as my way to celebrate the two holidays!

                                                                        Key Lime Pie

2 tbsp. cold water
1 tbsp. fresh lime juice 
1 1/2 tsp. unflavored gelatin
4 oz. fat-free cream cheese, softened
3 containers (6 oz. each) Yoplait Light Thick & Creamy key lime pie yogurt
1/2 c. frozen (thawed) reduced-fat whipped topping
1 reduced-fat graham cracker crumb crust (6 oz.)

In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 hours.  Makes 8 servings.


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