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Benefits
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Benefits
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This is a recipe I found in Southern Living a while back. It’s not only delicious, it’s lowfat, so you can indulge without the guilt. I make this all the time. Yummy!
Preheat oven to 350 degrees
1 can (14 oz.) non fat condensed milk (yes, it exists!)
3/4 cup egg substitute (like Egg Beaters)
1/2 cup fresh lime juice (I do half lime, half lemon)
2 teaspoons (or less) lime zest
1 reduced fat graham cracker crust
1 8 oz. container of low or non fat whipped topping
Mix together first 4 ingredients (I use a wire wisk) until well blended and smooth. Pour into pie crust. Bake at 350 for 20-22 minutes, just until it sets (pie should have a bit of a jiggle in the middle) Let pie cool completely and top with whipped topping. Garnish with lime slices, if desired.
This pie never lasts more then a day in my house.
I had to check and see if this was Paula Dean’s recipe for “grits key lime pie.” I made it; it didn’t taste like grits, didn’t taste like key lime either. LOL
This one sounds much better.
My pleasure! Now, for a true Key Lime enthusiast, this is not a 100% key lime pie. I’ve been told it’s closer to a cheesecake, but I don’t mind. I love it!
I don’t care for the tartness of just limes, that’s why I go half and half with lemon juice.
But I can guarantee you this, your family will never know it’s lowfat unless you tell them!
Please let me know how you like it if you make it.
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