Key Lime Pie

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Don't be tempted to substitute bottled lime juice—it doesn't compare to fresh.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 4 Hours, 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 4.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.7g
  • Carbohydrate: 55.4g
  • Fiber: 0.1g
  • Cholesterol: 7mg
  • Iron: 0.9mg
  • Sodium: 194mg
  • Calcium: 142mg

Ingredients

  • 1 (14-oz.) can fat-free sweetened condensed milk
  • 3/4 cup egg substitute
  • 1/2 cup fresh Key lime juice*
  • 2 teaspoons Key lime zest*
  • 1 (6-oz.) reduced-fat ready-made graham cracker crust
  • 1 (8-oz.) container fat-free frozen whipped topping, thawed
  • Garnish: lime peel strips

Preparation

  1. 1. Preheat oven to 350°. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet.
  2. 2. Bake at 350° for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).
  3. 3. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.
  4. *Regular fresh lime juice and zest may be substituted.
  5. Try it with Lemon! Substitute fresh lemon juice for lime juice and lemon zest for lime zest.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Key Lime Pie Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy