key lime pie
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
1 pie
- Serves:
- 10
ingredients
- 6 ounces reduced fat graham cracker crust
- 14 ounces fat-free sweetened condensed milk
- 8 ounces fat free egg substitute
- 1⁄2 cup key lime juice
- 8 ounces fat-free whipped topping, thawed if frozen
directions
- Mix condensed milk, egg substitute, and lime juice together with a wire whisk.
- Pour mixture into crust.
- Bake in a preheated, 325-degree oven for about 15 minutes, or until center appears to be set but is still slightly"quivery" (like Jell-O).
- Allow to cool completely on a wire rack before transferring to refrigerator to chill 1-2 hours.
- Spread whipped topping over pie once it has chilled.
- Serve and enjoy!
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Reviews
-
I made this for a family member who loves Key Lime Pie. She just raved. I was able to use key limes instead of the Persians and that made all the difference. The limes were so small I cut them in half and put them in my garlic press to squeeze, then strained the juice to catch any run away seeds and pulp. Wonderful.
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RECIPE SUBMITTED BY
tootyflooty
United States