A delightful and easy-to-make lime yogurt pie with a creamy texture and tangy flavor.
Dissolve the lime gelatin in the boiling water in a large bowl.
Ensure the gelatin is completely dissolved to avoid lumps in the filling.
Whisk in the plain yogurt until the mixture is smooth and creamy.
Use a whisk to achieve a uniform consistency.
Gently fold in the light whipped topping using a spatula.
Fold gently to maintain the airy texture of the whipped topping.
Pour the mixture into the reduced-fat graham cracker crust, spreading it evenly.
Use the back of a spoon to smooth out the top for a neat presentation.
Refrigerate the pie for at least 2 hours or until set.
Chill the pie overnight for the best texture and flavor.
Slice and serve the pie chilled, garnished with lime slices or zest if desired.
Serve with a dollop of whipped topping for an extra touch.
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