Sue Tyner
Tustin, California
Key Lime Pecan Tart
Crunchy crust, crispy topping and a creamy tropical filling are combined to make this refreshing yet decadent dessert.
Key Lime Pecan Tart
- Prep Time 25 min
- Total 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 yogurt Key lime pie
- 1/2 cup granulated sugar
- 1/2 cup chopped pecans
Instructions
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Step1Heat 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.
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Step2Meanwhile, 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.
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Step3In 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.
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Step4Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve. Store in refrigerator.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 200
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 15%
- 15%
Exchanges:
FreeCarbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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