Low Fat Key Lime Pie Recipes

HEALTHY KEY LIME PIE

Steps:

• Preheat the oven to 170C/325F. Lightly grease an 8-inch springform pan and set aside.
• In a bowl, add your crushed cookies, sweetener, and melted butter and mix until combined. Transfer into the pan and press into place.
• Add your filling ingredients into a blender and blend until smooth. Transfer on top of the crust and place in the oven. Bake the pie for 45-55 minutes, or until the middle is set.
• Remove the pie from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
• Once the pie is chilled, prepare the whipped topping. Scoop out the cream portion of the coconut milk and add it into a mixing bowl. Add the sweetener and lime extract and beat until soft peaks form. Spread over the top of the pie and slice and serve.

FAT FREE KEY LIME PIE

Steps:

• Stir graham cracker crumbs, honey, and water in bowl.
• Spread evenly in a pie pan, sprayed with cooking spray.
• Stick molten crust to sides with fingers.
• Bake at 350 for 4-5 minutes.
• While crust is baking, cream cool whip and cream cheese together.
• Pour into cooled crust.
• Freeze for 5 hours.
• Refrigerate for 1 hour before serving.

REDUCED-FAT KEY LIME PIE

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.

LOW FAT KEY LIME PIE

Steps:

• Heat water in microwave on high for 45 sec to 1.5 min until boiling. Stir in gelatin until to dissolved.
• Combine gelatin with yogurt. Fold in cool whip.
• Let set in fridge for at least 1 hours.

NELLIE'S LOW-FAT KEY LIME PIE

Steps:

• Whisk together milk, yogurt, lime juice and zest. Sprinkle gelatin over water and let soften for 2 minutes, then whisk into lime mixture.
• Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.