Cooking Light: Key Lime Pie

This is the PERFECT “skinny” dessert for summer! A typical slice of key lime pie: 450 calories. This key lime pie: 280 calories.  Even at about 40% fewer calories than a normal slice of key lime pie, this version still retains 100% of the creamy lime deliciousness that you love so much. In fact – in a blind taste test, I bet that your friends wouldn’t even be able to tell the difference between a regular key lime pie and this “light” version!  It’s THAT good. I promise! 🙂

Key Lime Pie, Cooking Light magazine (July 2013)

Key Lime Pie

Yield: Serves 8 (serving size: 1 pie slice and 1 1/2 tablespoons whipped topping)

Ingredients

Crust:

  • 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
  • Cooking spray

Filling:

  • 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

Preparation

  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. (TIP: Plastic wrap can be a bit destructive to the smooth surface of your pie.  Although it’s nothing that some strategically placed whipped topping can’t cover up, I decided to try placing a sheet of wax paper between my the pie and the plastic wrap for protection. It worked like a charm and didn’t stick to the pie at all.)

Nutritional Information

Amount per serving

  • Calories: 280
  • Fat: 8.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 6.6g
  • Carbohydrate: 43.2g
  • Fiber: 0.4g
  • Cholesterol: 84mg
  • Iron: 0.6mg
  • Sodium: 147mg
  • Calcium: 144mg

And, voilà! It’s not magazine photo perfection, but here is my finished product. (Note: I failed to allow the frozen Cool Whip to fully thaw out, hence the lack of truly pillowy whipped topping. It was still magically delicious but worth mentioning anyway so that you don’t make the same mistake!) Enjoy!

Mmmmmmmm. Yes, please! :)

Mmmmmmmm. Yes, please! 🙂

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6 thoughts on “Cooking Light: Key Lime Pie

    • Well, it’s similar to how there are many different kinds of apples, each with their own particular flavor. Key Lime is a particular type of lime, with it’s own unique tart and bitter flavor. (Key Lime is not the scientific name of this particular species of lime but these limes are associated with Key West, Florida and therefore commonly referred to as Key Limes.) Traditionally, Key Lime pie is made with Key Lime; however, because key limes are not widely available everywhere, you can simply use whatever type of lime you have access to. It will still be delicious none the less! 🙂

  1. Love this! As long as I wouldn’t have to squeeze the key limes myself, did that last summer for a dessert, two bags later, never again! Can’t wait to see more of your blog!

    • Hahaha – Thank you! The grocery store didn’t have any key limes, unfortunately, so I just used some regular ones. Luckily I managed to only have to squeeze about 3 or 4 of them. Two whole bags! Holy cow.

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