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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 18%
  • Fat: 5.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 7.6g
  • Carbohydrate: 49.2g
  • Fiber: 0.8g
  • Cholesterol: 56mg
  • Iron: 0.6mg
  • Sodium: 198mg
  • Calcium: 141mg

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

  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.
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