Photo: Randy Mayor; Styilst: Cindy Barr
Hands-on Time
25 Mins
Total Time
3 Hours 4 Mins
Serves 8 (serving size: 1 pie slice and 1 1/2 tablespoons whipped topping)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

brighteyes8's Review

November 04, 2013
Excellent Key Lime Pie and very easy and quick. I used reduced sugar whole wheat graham crackers and the flavor and texture of the crust were far superior to store-bought crusts. I'm not sure I could taste the white chocolate but I did love the end product. Use a food processor to make the crumbs and to chop the white chocolate chips -- it works much better than chopping and gets the grind even. I also used redi-whip instead of cool-whip -- have just never liked that stuff. The pie is also excellent on its own.


March 14, 2016
I followed the recipe exactly and it never solidified. It tastes horrible!

vjiawon's Review

October 12, 2014

JLBrooks321's Review

August 06, 2014
A patient gave me a ton of limes from her tree and I used them in this dish. It came out beautifully, and like many others have noted, this does NOT taste like a light version. Additionally, you can cut calories by making the pie serve more than eight people easily. The crust (obviously everyone's favorite element of any key lime pie) was magic. I am adding this to my baking arsenal. Very pleased with this recipe. Note: I did need to bake this ~5 minutes longer than directions advised in order for it to set. Otherwise, no problems.

martyj's Review

July 19, 2014

amateurcook's Review

June 29, 2014
Made this using a store bought graham cracker crumb crust for ease. I was surprised how easy it was to put together. I used fat free plain yogurt. It was excellent tasting. Since I used a store bought crust I shaved the white chocolate on top of the pie. It wasn't needed and won't put it on next time. With all the great reviews on the crust I will have to try it next time. Will definitely make this again.

JLang6's Review

September 09, 2013
This turned out a bit tart, but it was pretty tasty nonetheless. I used generic brand white chocolate chips for in the crust and chopped them up. I used the full fat version of the sweetened condensed milk, and regular limes because I couldn't find key limes. I had to bake the pie about 12 minutes longer than it called for.

contentedgirl's Review

August 17, 2013
Absolutely LOVED this Key Lime Pie! I've used another recipe for Key Lime Pie for years, which I thought was good, but it wasn't light. This is my new favorite Key Lime Pie recipe that I will make from now on. I love the white chocolate in the crust - great flavor addition! Definitely can't tell that this is a lightened version. Next time I will use fat free Greek yogurt as has been suggested since that is what I always have on hand. I used fat free Redi Whip as I really don't care for Fat Free Cool Whip. Also, I didn't go to the trouble of juicing the little Key limes since I had a bottle of the Key West Key Lime juice on hand. Tasted great!

mandyanne's Review

August 11, 2013
Sooo good. Seriously. I couldn't tell it was light at all. I fed three adult men and they had no idea it was a lighter version! Perfect!

Foodie25's Review

August 09, 2013
Fantastic recipe. The crust is unbelievable! I will use this recipe as my "go to" for crust from now on. I used fat free Greek yogurt ( that's all I use) and didn't miss a thing. Make won't be disappointed!