Key Lime Pie

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 3 Hours, 4 Minutes

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 8.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 6.6g
  • Carbohydrate: 43.2g
  • Fiber: 0.4g
  • Cholesterol: 84mg
  • Iron: 0.6mg
  • Sodium: 147mg
  • Calcium: 144mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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