Easy Key Lime Pie
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5.0 (1 rated)

This lightened-up 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. It's great for summer but I could serve this all year long. 


    • One 14-ounce can regular condensed milk
    • 3/4 cup egg substitute
    • 1/2 cup freshly squeezed lime juice
    • 2 teaspoons lime zest (from about 2 limes), plus more for garnish
    • One 6-ounce reduced-fat ready-made graham cracker crust
    • One 8-ounce container fat-free whipped topping, thawed


1. Preheat the oven to 350°F.

2. In a blender process the condensed milk, egg substitute, lime juice and zest until well combined. Pour the mixture into the piecrust.

3. Bake the pie for 10- 12 minutes until golden and loosely set in the middle.

4. Let the pie cool completely. Garnish with lime zest and serve with whipped topping.