Key Lime Pie

Key Lime Pie Recipe
Photo: Randy Mayor; Styilst: Cindy Barr
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.

Yield:

Serves 8 (serving size: 1 pie slice and 1 1/2 tablespoons whipped topping)

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 3 Hours, 4 Minutes

Nutritional Information

Calories 280
Fat 8.9 g
Satfat 3.6 g
Monofat 3.4 g
Polyfat 1.3 g
Protein 6.6 g
Carbohydrate 43.2 g
Fiber 0.4 g
Cholesterol 84 mg
Iron 0.6 mg
Sodium 147 mg
Calcium 144 mg

Ingredients

Crust:
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
Cooking spray
Filling:
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

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

Note:

Sidney Fry, MS, RD,

July 2013
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