Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
10 Mins
Total Time
1 Hour 20 Mins
Makes 8 servings (serving size: 1 slice)

If you love Key Lime Pie, try this recipe. Why it's better for you: You'll hear angels sing (Jimmy Buffet tunes) when you taste how rich this version is without all the fat!

How to Make It

Step 1

Preheat oven to 350°. Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.

Step 2

Bake at 350° for 10 to 12 minutes or until pie is set. Let pie cool completely on a wire rack (about 1 hour). Garnish, if desired.

Chef's Notes

Bake the pie on a baking sheet for easier removal from the oven.

Ratings & Reviews

Straight from middle o'Kansas

August 17, 2015
I was looking for a light pie recipe, as we love our desserts, but are trying to watch our calories and be a little healthier. I followed the recipe, exactly. I used just the kroger brand, reduced fat graham cracker crust. I put it in for the temp it calls for, and for 13 min. Mine set just perfectly fine! The ONLY thing I would chance, is to put half the recommended amount of lime zest. My fiance pointed out that it's very good, but a bit "spicy" due to too much peel. But other than that, it was GREAT! I would make it again with that adjustment.

London1's Review

January 12, 2014
This was such an easy recipe so I am not sure how I messed it up...I cooked it for at least twice the recommended time but it never really set and I found when I served it the crust was very mushy. That being said it was very good, although quite tart so I was glad of the Cool Whip on top.

wendywears's Review

August 16, 2013
I used this recipe with a few changes. I used this pie crust: and I used 3 large eggs instead of the egg substitute. I ended up baking the pie 20-25 min, longer than the recipe indicated. Once cooled, I topped the pie with 8 tbsp whipped cream that I whipped myself and sweetened with a packet of stevia. My husband said it was delicious, better than our local bakery.

kieverett's Review

June 17, 2013

thecontessa's Review

January 27, 2012

DZourdos73's Review

September 20, 2011
Easy to prepare and delicious as well. I made it the day before serving. My family loved it and they did not know it was a "light version"!

Keiths's Review

May 25, 2014
I'm largely with London1. I make my graham cracker crust using a different, tried-and-true recipe, so mine wasn't mushy, but I too had to keep the pie in the oven for 20 minutes to get it reasonably well set. I let it cool for an hour on a rack, then put it in the fridge for about five hours before trying it, and the consistency was good. But the lime flavor was somewhat acrid--I may have over-zested, or one of the limes wasn't ripe enough. I plan to try this one again before putting it on the recipe...