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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Key "Light" Pie

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!

Southern Living SEPTEMBER 2011

  • Yield: Makes 8 servings (serving size: 1 slice)
  • Hands-on: 10 Minutes
  • Total: 1 Hour, 20 Minutes


  • 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


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.


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

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.1g
  • Carbohydrate: 46.4g
  • Fiber: 0.1g
  • Cholesterol: 6mg
  • Iron: 0.8mg
  • Sodium: 184mg
  • Calcium: 137mg

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Key "Light" Pie Recipe