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Key "Light" Pie

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 10 mins
Total time 1 hr, 20 mins
Yield Makes 8 servings (serving size: 1 slice)
If you love Key Lime Pie, try this recipe. Why it's better for you: You'll hear angels sing (Jimmy Buffet tunes) when you taste how rich this version is without all the fat!


  • 1 (14-oz.) can fat-free sweetened condensed milk
  • 3/4 cup egg substitute
  • 2 teaspoons lime zest (about 2 limes)
  • 1/2 cup fresh lime juice
  • 1 (6-oz.) reduced-fat ready-made graham cracker piecrust
  • Garnishes: thawed fat-free frozen whipped topping, lime wedges, lime rind curls

Nutrition Information

  • calories 246
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.1 g
  • carbohydrate 46.4 g
  • fiber 0.1 g
  • cholesterol 6 mg
  • iron 0.8 mg
  • sodium 184 mg
  • calcium 137 mg

How to Make It

  1. Preheat oven to 350°. Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.

  2. Bake at 350° for 10 to 12 minutes or until pie is set. Let pie cool completely on a wire rack (about 1 hour). Garnish, if desired.

Cook's Notes

Bake the pie on a baking sheet for easier removal from the oven.