Reduced Fat Key Lime Pie Recipes

REDUCED-FAT ICEBOX KEY LIME PIE

Steps:

• MAKE CRUST: Adjust over rack to middle position and heat oven to 350 degrees. Process graham crackers and sugar in food processor to fine crumbs. Add butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9 inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.
• MAKE FILLING: Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about five minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt, and remaining cream cheese until smooth, about 1 minute. With machine running, pour in gelatin mixture, remaining lime juice, zest, and vanilla and process until thoroughly combined.
• CHILL PIE: Scrape mixture into cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.

FLUFFY KEY LIME PIE

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

LOW-FAT KEY LIME PIE

Steps:

• 1. In a large bowl, dissolve gelatin packets into the boiling water--use wire whisk to ensure gelatin is completely dissolved. 2. Stir in yogurt with wire whisk. 3. Fold in whipped topping with wooden spoon. 4. Spread in pie crust. 5. Garnish with lime slices or curled lime zest. 6. Refrigerate for at least 2 hours.

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.

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.