Light Key Lime Pie
This easy and elegant dessert lends a fabulous refreshing finish to any summertime event.
Ingredients
Light Graham Cracker CrustNon-aerosol cooking spray
12 whole graham crackers, broken in fours
¼ cup sugar
¼ cup plus 1 tbsp. salted butter, melted
Directions
1. Preheat oven to 325 F. Lightly spray bottom and sides of a deep-sided 9 to 10-inch pie pan with cooking spray and set aside. Process crackers in food processor until crumbs. Add sugar and butter and process, scraping down bowl a few times to make sure crumbs are moistened.
2. Pour mixture into pan and firmly pat crumbs evenly over bottom and up sides of pan. Bake crust 12 to 15 minutes, remove from oven and cool on wire rack to room temperature, about 45 hour.
Ingredients
Key Lime Filling
2 14-oz. cans fat-free sweetened condensed milk
6 egg yolks
2/3 cup freshly squeezed key lime juice
2 tbsp. freshly squeezed lemon juice
1 to 3 tsp. grated lime zest (Use a regular lime, the key lime zest is too bitter.)
32 tbsp. real whipped cream made from a whipped cream dispenser or any canned whipped cream
including Almond or Coconut varieties – optional (This will add 0.5 to 1g fat to each slice)
Directions
1. Leave oven at 325 F. While crust is cooling, whisk condensed milk together in a medium bowl with yolks, juices, and zest until smooth and thickened—about 4-5 minutes. Mixture will lighten to a pale yellow. Loosely cover bowl and set aside.
2. Every several minutes, whisk custard gently to give any trapped air bubbles the opportunity to burst and allow the mixture to continue to thicken.
3. Pour custard into the prepared crust, smooth out top with a spatula and bake 20 to 25 minutes. Remove from oven and cool on rack to room temperature, 2 hours. Pie will set as it cools. Cover loosely and chill, 3 hours or overnight.
4. If desired, top pie with more lime zest and garnish slices with 2 tbsp. whipped cream before serving.
Nutrition
Traditional Nutrition Information: 1 piece 460 Calories; 25g Fat; 63g Carbohydrate; 180mg Cholesterol; 215mg Sodium
Cook’s Note: Can’t find key limes? Order them on Amazon or substitute ¾ cup regular lime juice and omit the lemon juice. Key limes are smaller, tarter, and more acidic than regular limes. I use the lemon juice to neutralize that slight acidic bite.
Make Ahead Tip: Pie (without whipped cream) can be made, covered, and chilled for up to two days.
Make Ahead Tip: Pie (without whipped cream) can be made, covered, and chilled for up to two days.
Cook Healthy Now 