WALMART KEY LIME PIE RECIPES

Steps:

• Preheat oven to 350°F. For crust, in a food processor combine pretzels and almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press mixture onto bottom and up side of a 9-inch pie plate. Bake 8 to 10 minutes or until light brown. Cool on a wire rack.
• In a medium bowl pour the boiling water over gelatin; stir until gelatin is dissolved (about 2 minutes). Cover and chill 30 minutes or until mixture is partially set (consistency of unbeaten egg whites). Fold in the next three ingredients (through lime zest). Pour into crust. Cover and chill at least 4 hours.
• If desired, top servings with lime slices and additional whipped topping and lime zest.

Steps:

• Preheat the oven to 375°F.
• In a food processor add the graham crackers, melted butter, and light brown sugar. Pulse until well-combined.
• Flatten into a pie mold and bake at 375°F for 10 minutes. Once it’s done, take it out and let it cool. (Lower the temperature of the oven to 350°)
• In a small saucepan, sauté the Diced Pineberries. Add the sugar, honey, vanilla extract, and flour. Let it simmer. Once it’s a smooth thick sauce, take it off the stove and let it cool.
• In a separate medium bowl, combine Greek yogurt, Keylime juice, key lime zest, vanilla extract, sweetened condensed milk, salt, and Pineberry mixture. Mix until smooth.
• Pour the mixture into the cooled pie crust and bake for 15 minutes at 350°. Take it out once it’s set and the middle jiggles a bit. Chill it in the fridge for 3-4 hours.
• In a mixer combine heavy whipping cream, sugar, vanilla extract, and lime zest. Mix until fully whipped and fluffy.
• Top the pie with the whipped cream, decorate, and serve.