Key Lime Pie! Oh, yeah, I cannot turn it down. Ever. No matter how big of a meal I just had and how full I am, if there's Key Lime Pie, I'm eating it! So creamy and so tart! This one is way easier than I thought it would be and sooooo much better for you than traditional pie. Of course, it's pie and pie isn't good for you, but cut out the cream and the heavy reliance on egg yolk and it's not so bad. I feel like I need another piece...
If you don't have limes, you can substitute lemons instead.
Pre-made graham cracker pie crust
14 oz. can fat-free sweetened condensed milk
8 oz. liquid egg substitute ("Egg Beaters")
3/4 cups fresh lime juice
Cool Whip for topping
1. Preheat oven to 325 degrees.
2. Whisk together milk, "eggs" and lime juice until well combined.
3. Pour into crust.
4. Bake pie 15-20 minutes until center jiggles but edges do not.
5. Let pie cool 15 minutes then transfer to the refrigerator. Chill at least 1 hour.
6. Slice pie and top with Cool Whip.
*Thanks WeightWatchers for this yummy piece of heaven!!!!
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