Gluten-Free Key Lime Yogurt Pie

Ingredients

• 5 tablespoons butter cold
• 3 tablespoons water 
• 2 tablespoons water cold
• 1 tablespoon juice of lime fresh
• 1.5 teaspoons gelatin powder unflavored
• 4 oz cream cheese softened (half of 8-oz package)
• 18 oz creamy peanut butter light thick yoplait®
• 0.5 cup cool whip frozen thawed
• 2 teaspoons lime zest grated
• 1 serving non-dairy whipped topping 
• 1 serving lime zest grated
• 1 cup frangelico gluten free

Equipment

• bowl
• sauce pan
• oven
• blender
• hand mixer

Directions

1. Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix.
2. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
3. Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
4. In 1-quart saucepan, mix 2 tablespoons cold water and the lime juice.
5. Sprinkle gelatin on lime juice mixture; let stand 1 minute.
6. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
7. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
8. Add yogurt and lime juice mixture; beat on low speed until well blended.
9. Fold in whipped topping and lime peel.
10. Pour into crust. Refrigerate until set, about 2 hours.
11. Garnish with whipped topping and grated lime peel. Cover and refrigerate any remaining pie.