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Key Lime Pie Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Key Lime Pie

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

Southern Living JULY 2010

  • Yield: Makes 8 servings
  • Total:4 Hours, 27 Minutes

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. 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.

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
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Key Lime Pie recipe

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