Nothing beats a good key lime pie, and our readers have given this recipe 5 stars. It's a lighter version due to the fat-free sweetened condensed milk and frozen reduced-calorie whipped topping, but it tastes just as rich and fresh. You'll never know the difference.
2 large eggs
2 large egg whites
1/2 cup Key lime juice (such as Nellie and Joe's Famous Key West Lime Juice)
1 teaspoon grated lime rind
1 (14-ounce) can fat-free sweetened condensed milk
Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills). Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped topping evenly over filling.
I made it and the taste is remarkable my nieces and nephews even loved it, and asking me to make it again for them, and I’m definitely be doing this again for them!! Thanks, I will include this on my recipe list. Other likable recipes at www.everything-cake.com and www.everything-bread.com .
Like everyone else has said: quick, easy, and amazing! Definitely a frequently-requested favorite, especially in the summer. I make my own graham cracker crust with Cooking Light's recipe and it's easy and very tasty as well.
I made this for a labor day BBQ with friends and I was so proud of the results! I second the other reviewers comments about never knowing it was a light recipe. Usually when I make a pie the pieces fall apart, but this sliced so nicely and looked very professional when dished out. I will only make this key lime pie recipe from now on!
This pie is divine! It's very fresh and flavorful, does not taste at all like it is low in fat. I will make this pie again and again. So good and extremely easy to make. Will use homemade whipped cream next time instead of cool whip.