Lighter Key Lime Pie

Lighter Key Lime Pie.png

Nothing beats a good key lime pie, It's a lighter version due to the fat-free sweetened condensed milk and frozen reduced-calorie whipped topping, but it tastes just as rich and fresh. You'll never know the difference.


  • 2 large eggs 
  • 2 large egg whites 
  • 1/2 cup Key lime juice (such as Nellie and Joe's Famous Key West Lime Juice) 
  • 1 teaspoon grated lime rind 
  • 1 (14-ounce) can fat-free sweetened condensed milk 
  • 1 (6-ounce) reduced-fat graham cracker crust 
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed

How to Make It

  • Preheat oven to 350°.
  • Beat eggs and egg whites at medium speed of a mixer until well-blended. 
  • Gradually add juice, rind, and milk to egg mixture, beating until well-blended. 
  • Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills). 
  • Cool pie on a wire rack. 
  • Cover loosely, and chill 4 hours. 
  • Spread whipped topping evenly over filling