Key Lime Pie

Southern Living
Key Lime PieRecipe
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Don't be tempted to substitute bottled lime juice—it doesn't compare to fresh.
Makes 8 servings


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1 (14-oz.) can fat-free sweetened condensed milk
3/4 cup egg substitute
1/2 cup fresh Key lime juice*
2 teaspoons Key lime zest*
1 (6-oz.) reduced-fat ready-made graham cracker crust
1 (8-oz.) container fat-free frozen whipped topping, thawed
Garnish: lime peel strips


Total: 4 Hours, 27 Minutes

1. Preheat oven to 350°. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet.

2. Bake at 350° for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).

3. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.

*Regular fresh lime juice and zest may be substituted.

Try it with Lemon! Substitute fresh lemon juice for lime juice and lemon zest for lime zest.

Created date

June 2010

Nutritional Information

Calories 301
Fat 4.3 g
Satfat 0.7 g
Monofat 0.2 g
Polyfat 0.4 g
Protein 7.7 g
Carbohydrate 55.4 g
Fiber 0.1 g
Cholesterol 7 mg
Iron 0.9 mg
Sodium 194 mg
Calcium 142 mg