Rating: 4.5 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 7

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.

Jean Kressy
Recipe by Cooking Light June 1999

Gallery

Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

288 calories; calories from fat 18%; fat 5.9g; saturated fat 3g; mono fat 1.5g; poly fat 1.1g; protein 7.6g; carbohydrates 49.2g; fiber 0.8g; cholesterol 56mg; iron 0.6mg; sodium 198mg; calcium 141mg.
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