This crazy hot weather has had me craving a summer favorite: key lime pie. With that in mind, I’m sharing a recipe I first posted almost a year ago. Enjoy!!
In general, I’d rather eat less of a full-fat dessert than more of a low-fat one. (The exception: Edy’s Slow Churned Ice Cream. I don’t know how they do it, but I swear it tastes exactly like full-fat stuff). Yet, when my sister was in town last week and requested that I make her key lime pie, I realized that my version–adapted from my friend Katie’s recipe–contains only a fraction of the fat in your average key lime pie (about 5 grams vs. 20+). Even better? You can’t tell that it’s light, and it takes all of 10 minutes to whip up.
Key Lime Pie
-1 (14 oz.) can fat-free sweetened condensed milk
-1 (8 oz.) package of reduced-fat or fat-free cream cheese, softened
-1/2 cup lime juice (or juice of 3-4 small limes)
-1/2 tsp. vanilla
-lime zest (grate the peel directly into the mixture)
-1 9 inch graham cracker pie crust.
-Fat-free Cool Whip
Blend condensed milk, cream cheese and lime juice with mixer. Add lime zest. Mix on low-med speed until smooth. Add vanilla and lime zest, then mix again. Pour mixture into pie crust. Chill in freezer for two hours. Top with Cool Whip. Note: reduced-fat cream cheese is softer than regular, which means that the pie batter is slightly softer, too. If you like a firmer pie–as I do–store it in the freezer.
-Camille
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Camille
