Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
10 Mins
Total Time
1 Hour 20 Mins
Yield
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

JessRenee
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

Keiths
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

thecontessa
August 16, 2013
I used this recipe with a few changes. I used this pie crust: http://chocolatecoveredkatie.com/2012/09/01/healthy-graham-cracker-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

kieverett
June 17, 2013
N/A

thecontessa's Review

wendywears
January 27, 2012
N/A

DZourdos73's Review

London1
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

DZourdos73
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...