Key lime pie is a favorite of mine, but I honestly can't remember the first time I had it or even recall anyone in my family making it when I was a child. I remember ordering it once from Red Lobster and being sorely dissapointed. It was most likely the pre-frozen kind, no better than what you get in the freezer section at your local grocer. I made sure to garnish my pie with key lime wedges and rind so that everyone would know it was NOT a frozen pie :) I also used one of my decorating tips and a border technique I learned in cake class for the whipped topping.
This recipe is pretty simple and self-explanatory. It takes very few ingredients which is both a time and money saver. I will note that it calls for 1/2 cup of lime juice but is not specific. I assumed fresh, so I went out and bought a bag of key limes. Having never made a key lime pie, I had to return back to the store in order to buy a lime squeezer seeing as my fingers were not a very effective tool! Squeezing the juice out of the key limes does take quite a bit of time, so if you are looking to save even more time you might want to opt for a bottle of Nellie & Joe's Famous Lime Juice. Their website includes a list of retail locations.
Key Lime Pie:
- 1 (14-oz.) can fat-free sweetened condensed milk
- 3/4 cup egg substitute
- 1/2 cup fresh lime juice
- 2 teaspoons grated lime rind (about 2 limes)
- 1 (6-oz.) reduced-fat ready-made graham cracker crust
- 1 (8-oz.) container fat-free whipped topping, thawed
- Garnishes: lime wedges, lime curls
1. Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.
2. Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, and top with whipped topping. Garnish, if desired.
Note: Nutritional analysis is per slice.
Makes 8 servings
- Calories: 290 (12% from fat)
- Fat: 3.7g (sat 0.5g,mono 0.0g,poly 0.0g)
- Protein: 7.4g
- Carbohydrate: 55.1g
- Fiber: 0.1g
- Cholesterol: 3mg
- Iron: 0.4mg
- Sodium: 185mg
- Calcium: 143mg