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Bake-Off® Contest 42, 2006
Tustin, California

Key Lime Pecan Tart

Crunchy crust, crispy topping and a creamy tropical filling are combined to make this refreshing yet decadent dessert.

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  • prep time 25 min
  • total time 2 hr 35 min
  • ingredients 12
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
Trans Fat
1/2g
1/2%
),
Cholesterol
40mg
40%;
Sodium
350mg
350%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
30g
30%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
10%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.