Labels: Key lime pie • 8.09.2010
Please excuse the horrific quality of the image- taken via camera phone!
Every once in a while, a simple recipe will render the most insatiable results. Not often does this happen, but when it does my taste buds do a little happy dance. The recipe below is from the July 2010 Southern Living and is a lightened up version of Key Lime Pie. The pie tasted so good that my blind taste tester (i.e. my wonderful husband) had no idea that it was in fact lightened up! Grab your forks my darlings, this one is to die for!
Key Lime Pie
1 (14-oz.) can fat-free sweetened condensed milk
3/4 cup egg substitute
1/2 cup fresh Key lime juice
2 tbsp. Key lime zest
1 (6-oz.) reduced fat ready made graham cracker crust
1 (8-oz.) container fat free frozen whipped topping (I used reduced fat- why take all the fun out of life?)
Garnish: lime peel strips or lime wheels
Preheat oven to 350 degrees. Whisk together first 4 ingredients until well blended. Pour mixture into crust; place pie on baking sheet. Bake at 350 for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour). Chill at least 3 but up to 24 hours. Top with thawed whipped topping just before serving and garnish.
TCH Tip: Though time consuming, it is worth the extra effort to squeeze Key limes rather than use regular limes or manufactured lime juice.