This recipe is from Southern Living Magazine. It truly is as good or better than any restaurant's Key Lime Pie I've tasted. Seriously! Any........it's lower in fat than a regular Key Lime Pie Recipe.
Serves 8
1 (14 oz.) can fat-free sweetened condensed milk
3/4 cup egg substitute
1/2 cup fresh Key lime juice (it took me almost 1 small bag of small key limes to get 1/2 cup of juice) Use real juice! Don't be tempted to use the bottled kind!
2 tsp. Key lime zest
1 (6 oz.) reduced fat ready made graham cracker crust
1 (8 oz.) container fat-free (or light) frozen whipped topping, thawed
1. Preheat oven to 350 degrees. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on baking sheet.
2. Bake at 350 degrees for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).
3. Top with whipped topping and chill 3 to 24 hours.
You can use regular lime juice and zest if you can't find key limes. My mom LOVES Key Lime Pie so I can't wait to make it for her the next time she visits!
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