Yield
Makes 8 servings

This lightened version of key lime pie has less than 4 grams of fat per serving and is quick and easy because of the ready-made graham cracker crust and frozen whipped topping.

How to Make It

Step 1

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 golden. Let pie cool completely, and top with whipped topping. Garnish, if desired.

Step 3

Note: Nutritional analysis is per slice.

Ratings & Reviews

Mollywinkel's Review

arcattle
June 25, 2013
This is a great recipe and all who eat it rave. I do however, leave in the oven for 30 minutes to set more, otherwise it is too soft. Last time I made it I also tried adding 1/2 cup or 1 small personal container of plain Greek yogurt. Didn't change the flavor a bit, but added a little more then just the sweetened condensed milk to the base. Just sharin-

MrsHerholdt's Review

Mollywinkel
July 02, 2011
10-12 minutes at 350 was not nearly enough time. The center was still liquid. I cooked it for 20 and it was barely done. Good, simple recipe, but needs to be corrected for cooking time.

arcattle's Review

SissysCookin
June 01, 2011
N/A

dramos1's Review

Gibby007
September 16, 2010
Simple, quick and delicious.

Gibby007's Review

Shawn1
September 06, 2010
I made exactly as directed with regular limes since no key limes available in my area. It was fantastic - everyone loved it and asked for the recipe. So easy and delicious. This will be a regular on my dessert list. It was perfectly done after 12 mins at 350 degrees.

JanWannaBe's Review

dramos1
June 26, 2010
I followed the recipe exactly and it was fabulous. I made it for people who were not watching their weight and they did not know the difference. A real keeper of a summer recipe.

jenmax's Review

kathympie
November 11, 2009
I have been making almost the same recipe for years, that I modified from a Walt Disney Resorts cookbook. However, I use 2 real eggs. Especially if your eggs are small, you may want to add another egg white or two. The gal who had a lot of trouble with consistency, be careful and do not beat too long, and an egg change may make a difference. Also key limes make a HUGE difference-you can often find a bag in your produce dept. at a regular grocery store. It takes a lot of key limes to make half a cup, be prepared. You can use bottled, but will not have the rind then, and it will not be exactly the same. Also check the temp of your oven-my oven happens to be off 20 degrees, but I know that and adjust, and recheck it about every 6 months to a year. It also finishes cooking a bit out of the oven if the center is just slightly underdone. My family LOVES this, and never pay attention that it is light!

BayouBecky's Review

cdg2009
September 07, 2009
This is good for everyday or special occasions. Perfect after a heavy meal because it is so light. I made this according to the recipe and everyone thought is was delicious! I wouldn't change a thing.

HollyC's Review

BayouBecky
August 15, 2009
Wow...nice and low fat & low cholestrol for a change. Love it...thanks a bunch.

SissysCookin's Review

jenmax
August 15, 2009
I suspect the reviewers who thought 2 limes were too many were not using key limes which are about the size of a walnut. You don't get much zest from a key lime and it is very different from the larger Persion limes. I think this is a keeper recipe. Try it with tangerines too. Beautiful. Also the cooking times mentioned are accurate: 12 minutes for convection oven and 20 minutes for regular oven.