Key Lime Pie lightens up! Our version keeps the tang and graham goodness of the traditional dessert but with a lot less calories and fat.
1 cup graham cracker crumbs
1 tablespoon brown sugar
1/8 teaspoon salt
1 ounce premium white chocolate, grated or finely chopped
2 tablespoons butter, melted and cooled
1 tablespoon canola oil
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup fresh Key lime juice or fresh lime juice
1/2 teaspoon grated lime rind
3 large egg yolks
1 (14-ounce) can fat-free sweetened condensed milk
3/4 cup frozen fat-free whipped topping, thawed
How to Make It
Preheat oven to 350°.
To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.
To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped topping.
Excellent Key Lime Pie and very easy and quick. I used reduced sugar whole wheat graham crackers and the flavor and texture of the crust were far superior to store-bought crusts. I'm not sure I could taste the white chocolate but I did love the end product. Use a food processor to make the crumbs and to chop the white chocolate chips -- it works much better than chopping and gets the grind even. I also used redi-whip instead of cool-whip -- have just never liked that stuff. The pie is also excellent on its own.
A patient gave me a ton of limes from her tree and I used them in this dish. It came out beautifully, and like many others have noted, this does NOT taste like a light version. Additionally, you can cut calories by making the pie serve more than eight people easily. The crust (obviously everyone's favorite element of any key lime pie) was magic. I am adding this to my baking arsenal. Very pleased with this recipe.
Note: I did need to bake this ~5 minutes longer than directions advised in order for it to set. Otherwise, no problems.
Made this using a store bought graham cracker crumb crust for ease. I was surprised how easy it was to put together. I used fat free plain yogurt. It was excellent tasting. Since I used a store bought crust I shaved the white chocolate on top of the pie. It wasn't needed and won't put it on next time. With all the great reviews on the crust I will have to try it next time. Will definitely make this again.
This turned out a bit tart, but it was pretty tasty nonetheless. I used generic brand white chocolate chips for in the crust and chopped them up. I used the full fat version of the sweetened condensed milk, and regular limes because I couldn't find key limes. I had to bake the pie about 12 minutes longer than it called for.
Absolutely LOVED this Key Lime Pie! I've used another recipe for Key Lime Pie for years, which I thought was good, but it wasn't light. This is my new favorite Key Lime Pie recipe that I will make from now on. I love the white chocolate in the crust - great flavor addition! Definitely can't tell that this is a lightened version. Next time I will use fat free Greek yogurt as has been suggested since that is what I always have on hand. I used fat free Redi Whip as I really don't care for Fat Free Cool Whip. Also, I didn't go to the trouble of juicing the little Key limes since I had a bottle of the Key West Key Lime juice on hand. Tasted great!
Fantastic recipe. The crust is unbelievable! I will use this recipe as my "go to" for crust from now on. I used fat free Greek yogurt ( that's all I use) and didn't miss a thing. Make this...you won't be disappointed!
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