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Cooking Light's Key Lime Pie

Key Lime Pie Cooking Light
Lightened-Up Key Lime Pie
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by :
Key Lime Pie Recipe: Reduced-fat Greek Yogurt contributes intense creaminess to the filling while significantly lightening up the calories.
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ingredients
  • For the Crust:
  • 1 cup Graham Cracker Crumbs
  • 1 tablespoon Brown Sugar
  • 1/8 Salt
  • 1 ounce Premium White Chocolate (grated or finely chopped)
  • 2 tablespoons Butter (melted and cooled)
  • 1 tablespoon Canola Oil
  • Cooking Spray
  • For the 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat oven to 350F.
  • 2
    1 cup Graham Cracker Crumbs
    1 tablespoon Brown Sugar
    1/8 Salt
    1 ounce Premium White Chocolate (grated or finely chopped)
    2 tablespoons Butter (melted and cooled)
    1 tablespoon Canola Oil
    Cooking Spray
    For the 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 F for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.
  • 3
    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
    For the 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 350F for 14 minutes or until set. Cool pie completely on a wire rack. 
  • 4
    3/4 cup Frozen Fat-Free Whipped Topping (thawed)
    Cover loosely, and chill at least 2 hours. Serve with whipped topping.

    Helpful Tip: 
    1. Blind baking is when you bake the crust before pouring in the filling. You blind bake the crust because it requires a longer bake time than the filling and prevents the crust from becoming soggy.
 
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