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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
  • Pinterest
    405
  • Facebook
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  • Save
    356
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    1K

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 yogurt Key lime pie
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
298.4
Calories from Fat
200
% Daily Value
Total Fat
21.1g
32%
Saturated Fat
8.7g
44%
Trans Fat
0g
Cholesterol
38.6mg
13%
Sodium
168.9mg
7%
Total Carbohydrate
26.4g
9%
Dietary Fiber
1.9g
8%
Sugars
16.7g
Protein
3.4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8.90%
9%
Calcium
5.20%
5%
Iron
8.50%
8%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license. Bake-Off is a registered trademark of General Mills ©
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