Key Lime Pie

111923267This Cooking Light (and family-tested) recipe could be called Key Light Pie. It cuts calories considerably for the classic summer dessert, and yet still tastes great. Hands-on time is only 25 minutes, but allow 3-4 hours to set and chill before serving. 


  • 1 cup graham cracker crumbs
  • 1 Tbsp. brown sugar
  • 1/8 tsp. salt
  • 1 oz. premium white chocolate, grated or finely chopped
  • 2 Tbsp. butter, melted and cooled
  • 1 Tbsp. canola oil


  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup fresh Key lime juice or fresh squeezed lime juice (tastes better fresh!)
  • 1/2 tsp. grated lime rind
  • 3 large egg yolks
  • 1 (14 oz) can fat-free sweetened condensed milk
  • 3/4 cup frozen fat-free whipped topping, thawed


Preheat oven to 350 degrees. To prepare crust, combine crumbs, sugar, salt, and white chocolate in a bowl, stirring well. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and 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. 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 and garnish with lime slices or curlings. Sliced into 8 pieces with 1 1/2 Tbsp. whipped topping per slice, each contains about 280 calories. 

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