Fat Free Kiwi Lime Pie Recipes

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FAT FREE KIWI LIME PIE



Fat Free Kiwi Lime Pie image

Make and share this Fat Free Kiwi Lime Pie recipe from Food.com.

Provided by Azuree Bleue

Categories     Pie

Time 15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 4

1 (4 ounce) can eagle brand fat-free condensed milk
1 (8 ounce) container fat-free cool whip
1/2 cup lime juice
1 low-fat graham cracker crust

Steps:

  • Mix Fat Free Eagle Brand Milk and Lime Juice in a bowl.
  • Fold Cool Whip into the mixture.
  • Poor into Graham Cracker Crust. Let set up over night before serving.

Nutrition Facts : Calories 5.1, Sodium 0.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.3, Protein 0.1

REDUCED-FAT KEY LIME PIE



Reduced-Fat Key Lime Pie image

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

1 1/2 cups graham crackers (one-third of a package)
1/3 cup sugar
4 tablespoons melted butter
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can fat-free sweetened condensed milk
1 cup key lime juice or 1 cup lime juice
2 whole eggs
1 cup low-fat sour cream
2 tablespoons confectioners' sugar

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

KIWI LIME PIE



Kiwi Lime Pie image

Provided by Lucy Danziger

Categories     Dessert     Bake     Low Fat     Kid-Friendly     Lime     Kiwi     Healthy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 10

1 tablespoon ground flax
2 tablespoons water
4 graham cracker sheets, broken in half
1/2 cup uncooked old-fashioned oats
2 tablespoons pumpkin seeds
1 14-ounce can sweetened condensed milk
5 egg yolks, beaten
4 teaspoons lime zest
1/2 cup fresh lime juice
4 kiwis, peeled, cut into thin slices

Steps:

  • Heat the oven to 375°F. Place the flax and water in a small bowl and stir with a teaspoon. Set aside.
  • In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl.
  • Using a clean coffee grinder, grind the pumpkin seeds. Add to the graham cracker mixture. Add the flax mixture and stir until a coarse meal forms. Press into the bottom and up the sides of an 8 x 8-inch pie plate.
  • In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Whisk well, until a thick, creamlike mixture forms. Pour over the unbaked graham crust and smooth the top with a rubber spatula.
  • Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Remove from the oven and let cool 30 minutes. Decorate with kiwi slices. When the pie is fairly cool, cover with plastic wrap and chill for at least 1 hour, or up to 8 hours, before serving.

KIWI LIME PIE



Kiwi Lime Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 10

14 whole graham crackers (the 4-section large pieces)
1/2 cup macadamia nuts
1 stick (8 tablespoons) salted butter, melted
1/3 cup sugar
1 tablespoon lime zest plus 1/2 cup lime juice
2 large egg yolks
One 14-ounce can sweetened condensed milk
1 cup heavy cream, chilled
2 tablespoons sugar
5 kiwis, peeled

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling.
  • For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible.
  • For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff.
  • Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.

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