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Key Lime Pecan Tart

(12)
  1 reviews
  • 25 min prep time
  • 2 hr 35 min total time
  • 12 ingredients
  • 12 servings
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Crunchy crust, crispy topping and a creamy tropical filling are combined to make this refreshing yet decadent dessert.

Bake-Off® Contest 42, 2006
Sue Tyner
Tustin, California

Ingredients

Crust

2
cups Golden Grahams™ cereal, finely crushed (3/4 cup)
6
Nature Valley™ pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), finely crushed (heaping 1 cup)*
1/2
cup chopped pecans, ground
2
tablespoons granulated sugar
7
tablespoons butter or margarine, melted

Filling

1/4
cup Key lime or regular lime juice
1/2
package (1 1/2 teaspoons) unflavored gelatin
1
package (8 oz) cream cheese, softened
1
box (4-serving size) lemon instant pudding and pie filling mix
3
containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt
1/2
cup granulated sugar
1/2
cup chopped pecans

Steps

  • 1 Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11- or 10-inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.
  • 2 Meanwhile, in 1-cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved; set aside.
  • 3 In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in 1/2 cup sugar until smooth.
  • 4 Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve. Store in refrigerator.
  • 1 Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11- or 10-inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.
  • 2 Meanwhile, in 1-cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved; set aside.
  • 3 In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in 1/2 cup sugar until smooth.
  • 4 Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve. Store in refrigerator.

Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
40mg
13%
Sodium
350mg
15%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
7%
Sugars
30g
30%
Protein
6g
6%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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