Dessert Recipes

Key Lime Pie

January 4, 2018

I am a huge fan of Key Lime pie but always knew how fattening it was. I found this lighter version in Cooking Light Magazine, 2013 and could not tell the recipe was lighter than traditional Key Lime pie recipes. My family absolutely loves this dessert and it has found its way into my staple dessert file.

Print Recipe
Key Lime Pie
Prep Time 25 min
Passive Time 3 hr. 4 min
Servings
8
Ingredients
  • 1 cup graham cracker crumbs
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1 ounce premium white chocolate, grated or finely chopped
  • 2 tablespoons butter melted and cooled
  • 1 tablespoon canola oil
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup fresh Key Lime juice or fresh lime juice
  • 1/2 teaspoon grated lime rind
  • 3 large egg yolks
  • 1 14 ounce can fat-free sweetened condensed milk
  • 3/4 cup frozen fat-free whipped topping, thawed
Prep Time 25 min
Passive Time 3 hr. 4 min
Servings
8
Ingredients
  • 1 cup graham cracker crumbs
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1 ounce premium white chocolate, grated or finely chopped
  • 2 tablespoons butter melted and cooled
  • 1 tablespoon canola oil
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup fresh Key Lime juice or fresh lime juice
  • 1/2 teaspoon grated lime rind
  • 3 large egg yolks
  • 1 14 ounce can fat-free sweetened condensed milk
  • 3/4 cup frozen fat-free whipped topping, thawed
Instructions
  1. Preheat oven to 350.
  2. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.
  3. To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350 for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped topping.
Recipe Notes

Serves 8 (serving size: 1 pie slice and 1.5 tablespoons whipped topping)

Calories: 280  Fat 8.9 g (sat 3.6 g, mono 3.4 g, poly 1.3 g)

Protein 6.6 g


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