Although you can get key lime pie in the freezer all year long, summer is a wonderful time to enjoy this tart dessert on a warm night. As I was searching for recipes I was thrilled to find one this Low Fat Easy Key Lime Pie from Cooking Light.
The best part about it is that I did not tell anyone before they ate it and they did not even suggest it might be low fat.
How to Make a Low Fat Easy Key Lime Pie
Key Lime vs Lime
Can you make a key lime pie with regular limes? Be sure to check your grocery store to first see if they have fresh key limes in a bag. They are smaller much smaller than regular limes, about the size of a walnut.
Our grocery store did not have key limes so originally I picked up a few large limes. Then in the juice aisle, I found Nellie & Joe’s Famous Key Lime Juice
How to make this pie low fat.
Also by using a pre-made low-fat graham cracker crust, this takes only minutes to put together.
How far ahead should I make a key lime pie?
Make sure you make this ahead of time, I made mine the day before serving as the pie needs too cool. However, do not add the cool whip until you are ready to serve.
The cake was easy to slice, the cool whip was just a little messy.
I added some extra lime zest on the top for decoration.
Don’t feel bad about having a second piece, remember it is low fat!
Easy Low Fat KEY LIME PIE FROM COOKING LIGHT MAGAZINE
- 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
- 1 (6-ounce) reduced-fat graham cracker crust
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
Low Fat Easy Key Lime Pie
This easy low fat Key Lime Pie recipe needs to be made ahead of time. Sit back and dream of being in Key West with this slice of Florida heaven,
Ingredients
- 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 rind1 (14-ounce) can fat-free sweetened condensed milk1 (6-ounce) reduced-fat graham cracker crust1 1/2 cups frozen reduced-calorie whipped topping, thawed
- 1 teaspoon grated lime rind
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 (6-ounce) reduced-fat graham cracker crust
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
Instructions
- Preheat oven to 350°
- .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.
- Before serving: Spread whipped topping evenly over filling.
Nutrition Information
Yield 8 Serving Size 1 sliceAmount Per Serving Calories 188Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 48mgSodium 148mgCarbohydrates 22gFiber 1gSugar 9gProtein 4g
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