Reduced Fat Icebox Key Lime Pie Recipes

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.

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.