This lime yogurt pie is cool and has a tangy refreshing flavor. The perfect light dessert!
Preheat oven to 350 degrees F.
Mix together the graham crumbs, sugar and melted butter and press into 9 inch pie plate.
Bake for 8-10 minutes. Set aside to let cool then put into the refrigerator to cool more before adding the filling and baking again.
Dissolve gelatin into boiling water and set aside.
Beat together cream cheese and sugar until light and fluffy. Mix in yogurt, coconut cream and lime juice until well incorporated. Beat in gelatin until smooth.
Pour into prepared crust and cover. Let set in fridge for about 6 hours or overnight.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Pipe a whip cream border around pie. Garnish each piece served with a twist of lime peel.