Best Reduced Fat Key Lime Pie Recipes
REDUCED-FAT KEY LIME PIE
You can adjust this recipe to have even lower fat, or use all full-fat ingredients. I use regular sugar and one can of full-fat condensed milk, but you could use Splenda and use non-fat milk for both cans. You could also use egg substitute rather than whole eggs. However, I wouldn't go any lower than reduced-fat sour cream, the non-fat is too thin and runny for a topping. And do NOT attempt this with bottled lime juice - blech. This was originally an Emeril recipe that I tweaked to be low-fat.
Provided by Stella8037
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor.
- Mix in sugar and butter (it's easiest to do this with your hands.).
- Press crumb mixture into a pie plate.
- Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature.
- Reduce oven to 325.
- Combine condensed milk, lime juice, and eggs - pour into cooled crust.
- Bake for 15 minutes.
- Allow to chill at least 2 hours, overnight is better.
- Combine sour cream and confectioner's sugar, spread over the top of the chilled pie.
- Garnish with lime zest if desired.
- If you use a 9-inch pie plate, you might have a little crust mixture and filling leftover - I usually make mini-pies in ramekins with this so I don't waste the lime-y goodness! For those, I bake the crust 6 minutes and the filling 8-10 minutes.
Nutrition Facts : Calories 383.1, Fat 16.5, SaturatedFat 9.3, Cholesterol 90.4, Sodium 219.7, Carbohydrate 53.3, Fiber 0.6, Sugar 42.8, Protein 7.7
REDUCED-FAT ICEBOX KEY LIME PIE
Greek yogurt giver this pie a creamy texture; make sure you don't substitute for it. You will never know this is Reduced-Fat.
Provided by Londonsbk
Categories Pie
Time 30m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- MAKE CRUST: Adjust over rack to middle position and heat oven to 350 degrees. Process graham crackers and sugar in food processor to fine crumbs. Add butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9 inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.
- MAKE FILLING: Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about five minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt, and remaining cream cheese until smooth, about 1 minute. With machine running, pour in gelatin mixture, remaining lime juice, zest, and vanilla and process until thoroughly combined.
- CHILL PIE: Scrape mixture into cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.
Nutrition Facts : Calories 84.5, Fat 6.2, SaturatedFat 3.7, Cholesterol 18.4, Sodium 60.8, Carbohydrate 5.2, Fiber 0.1, Sugar 3.6, Protein 2.6
REDUCED-FAT ICEBOX KEY LIME PIE
Greek yogurt gives this pie a creamy texture; don't substitute for it.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees F. Process graham crackers and sugar in food processor to fine crumbs. Add melted butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9-inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Let cool completely.
- Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt and remaining cream cheese until smooth, about 1 minute. With processor running, pour in gelatin mixture, remaining lime juice, lime zest and vanilla and process until thoroughly combined.
- Transfer mixture to cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.
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