May 27 Recipe: Creamy Lime Pie

Creamy Lime Pie


1 6-oz graham cracker pie crust

14 fl oz fat-free sweetened condensed milk

1 cup (8 fl oz) fat-free egg substitute

3/4 cup fresh key lime juice

3/4 cup fat-free whipped topping, thawed if frozen



Preheat oven to 325F. Place crust on a baking sheet; set aside. In a medium bowl, whisk together milk, egg substitute and lime juice; pour into crust. Bake pie until center looks set but still shakes a little when you tap it, about 15 minutes; remove to a wire rack and cool completely. Transfer cooled pie to refrigerator; chill for 1 to 2 hours. Cut chilled pie into 12 slices; garnish each piece with 1 tablespoon whipped topping and serve. Yields 1 piece per serving.

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