Key Lime Pie

To make the crust:

1. Preheat oven to 350°F.
2. Unroll pie crust and place in a 9-inch pie pan.
3. Using a fork poke several holes in bottom. Bake for about 25 minutes or until golden brown. Let cool completely.

To make the filling:

1. In a small saucepan, add Splenda Stevia Sweetener and ¼ cup water. Stir occasionally on medium heat until there are no more crystals or flakes and the mixture is thick and completely clear. Set aside.
2. In another small saucepan, add half of evaporated milk and gelatin. Whisk thoroughly and let sit for 2 minutes or until gelatin softens. Turn heat to medium and whisk constantly until gelatin dissolves. *DO NOT BOIL*. Add the warm mixture to the other half of evaporated milk and stir. Cool for 10 minutes in the freezer or just until edges begin to set.
3. While gelatin mixture is cooling, combine Neufchatel cheese, vanilla, sour cream, lime juice and zest, salt, and Splenda Stevia mixture in a mixer bowl (Note: The mixture will be very hot). Whisk until fully combined, and transfer to a separate bowl.
4. Place the cooled evaporated gelatin mixture in a clean mixing bowl and whisk on high for 4-5 minutes or until it resembles loose pudding. Add cream cheese mixture in thirds to mixing bowl. Mix on low until thoroughly combined.
5. Spoon mixture into cooled pie crust. Chill for at least one hour.