it tasted kind of cakey maybe it's becuz i didint have any grham cracker crust so i had 2 subsitute with another cookie crust, or i didn't cool it properly and i tried 2 add a mengrie, it's good but a little ehh
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
More From Southern Living
4 Hours, 27 Minutes
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
- 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
- 1. Preheat oven to 350°. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet.
- 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. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.
- *Regular fresh lime juice and zest may be substituted.
- Try it with Lemon! Substitute fresh lemon juice for lime juice and lemon zest for lime zest.
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