Key Lime Pie

Photo: Oxmoor House
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.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

Note:

Jean Kressy,

June 1999