IE 11 is not supported. For an optimal experience visit our site on another browser.

Easy Key Lime Pie

SERVINGS
8
RATE THIS RECIPE
(29)
TODAY
SERVINGS
8
RATE THIS RECIPE
(29)

Ingredients

  • 1 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
  • 1 6-ounce reduced-fat ready-made graham cracker crust
  • 1 8-ounce container fat-free whipped topping, thawed
  • Chef notes

    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. 

    Preparation

    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.