ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Key Lime Pie

Photo: Oxmoor House
Yield 8 servings (serving size: 1 wedge)
Nothing beats a good key lime pie, and our readers have given this recipe 5 stars. It's a lighter version due to the fat-free sweetened condensed milk and frozen reduced-calorie whipped topping, but it tastes just as rich and fresh. You'll never know the difference.

Ingredients

  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup Key lime juice (such as Nellie and Joe's Famous Key West Lime Juice)
  • 1 teaspoon grated lime rind
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 (6-ounce) reduced-fat graham cracker crust
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 288
  • caloriesfromfat 18 %
  • fat 5.9 g
  • satfat 3 g
  • monofat 1.5 g
  • polyfat 1.1 g
  • protein 7.6 g
  • carbohydrate 49.2 g
  • fiber 0.8 g
  • cholesterol 56 mg
  • iron 0.6 mg
  • sodium 198 mg
  • calcium 141 mg

How to Make It

  1. Preheat oven to 350°.

  2. Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills). Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped topping evenly over filling.