Lighter Key Lime Pie
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We can almost hear the ocean waves crashing against the shore. This tropical pie recipe is the budget-friendly way to head out on a quick vacation. We've even made a few adjustments so this Key Lime Pie recipe is much lighter than regular versions so you can help yourself to a second slice (or a third or a fourth).
What You'll Need
- 1 (14-ounce) can fat-free sweetened condensed milk
- 3/4 cup egg substitute
- 2 teaspoons grated Key Lime rind (about 2 limes; see note)
- 1/2 cup Key lime juice (see note)
- 1 (6-ounce) reduced-fat ready-made graham cracker crust
- 1 (8-ounce) container fat-free whipping topping, thawed
What to Do
- Preheat the oven to 350 degrees. Process first 4 ingredients in a blender until smooth. Pour mixture into pie crust.
- Bake 10 to 12 minutes or until golden. Let pie cool completely; top with whipped topping. Garnish, if desired, with lime wedges or lime rind curls.
A Key lime is smaller and has a thinner skin than the Persian limes that are most often seen in the supermarkets. The Key lime also has a more tart flavor. Bottled juice is available in most stores if you can't find real Key limes. And feel free to substitute Persian limes if Key limes are not available.
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