This lightened version of Key lime pie (see recipe below), which appeared in our Comfort Foods Made Healthy cookbook, is a dream. It’s got an easy graham cracker crust, a lightened healthier filling and a fluffy meringue topping that has a fraction of the calories of a whipped-cream topping. Plus it’s super lime-y...pure pleasure.
We tested this healthy Key lime pie quite a few times and no one got tired of it. We lightened the filling with nonfat condensed milk blended with tangy low-fat plain yogurt and continued the makeover with a topping of lovely golden meringue rather than whipped heavy cream. Use Key limes if you can find them, but common Persian limes work as well. Enjoy!
Here are some more fruit desserts to try:
- Sour cherries in Sour Cherry-Fruit Slump and raspberries in Frozen Raspberry Pie are my hands-down favorite.
- Between lemon squares or oatmeal cookies? I’ll take those lemon squares every time!
- When I’m in a rush, I’ll turn to one of these quick 15-minute fruit dessert recipes to satisfy my sweet tooth.
Key Lime Pie
Active time: 45 minutes | Total: 5 hours (includes 4 hours chilling
time) | To make ahead: Prepare through Step 3 up to 1 day in
advance.
Crust
1 1/4 cups graham cracker crumbs (about 10 crackers)
3 tablespoons butter, melted
3 tablespoons canola oil
Filling
1 14-ounce can nonfat sweetened condensed milk
2/3 cup low-fat plain yogurt
2 teaspoons freshly grated lime zest, preferably Key lime
1/2 cup fresh lime juice (4-5 limes), preferably Key lime
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Meringue
2 tablespoons dried egg whites (see Ingredient Note), reconstituted
according to package directions
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
Lime slices for garnish
1. To prepare crust: Preheat oven to 350°F.
Coat a 9-inch pie pan with cooking spray.
2. Place graham cracker crumbs, butter and oil in a medium bowl.
Blend with your fingertips until thoroughly combined. Press the
mixture in an even layer on the bottom and sides of the pie plate.
Bake until lightly browned, about 10 minutes. Cool on a wire
rack.
3. To prepare filling: Whisk condensed milk,
yogurt, lime zest and juice in a medium bowl. Stir water and
gelatin in a small heatproof cup or bowl. Microwave, uncovered, on
High until the gelatin has completely dissolved but the liquid is
not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water
to a gentle simmer in a small skillet. Set the bowl with the
gelatin mixture in the simmering water until the gelatin has
dissolved completely.) Stir the gelatin mixture, then whisk into
the lime mixture. Set that bowl over a larger bowl of ice water,
stirring occasionally, until it begins to thicken, 15 to 20
minutes. Scrape the filling into the pie shell and refrigerate
until chilled and set, at least 4 hours and up to 1 day.
4. To prepare meringue & finish pie: Position
oven rack about 6 inches below the broiler; preheat broiler.
5. Beat reconstituted egg whites and cream of tartar in a mixing
bowl with an electric mixer on medium until soft peaks form.
Gradually add sugar and continue mixing until the egg whites are
glossy and hold stiff peaks. Blend in vanilla.
6. Spread the meringue over the top of the pie, sealing to the edge
of the crust and decoratively swirling on top. Broil (leaving the
oven door ajar and watching very carefully to prevent burning)
until the meringue is lightly browned on top, 30 seconds to 1
minute. Serve garnished with lime slices.
Makes 8 servings.
Per serving: 354 calories; 11 g fat (4 g sat, 4 g mono); 19 mg cholesterol; 56 g carbohydrate; 8 g protein; 0 g fiber; 167 mg sodium; 591 mg potassium. Nutrition bonus: Calcium & Potassium (17% daily value).
Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
By Jessie Price
EatingWell deputy food editor Jessie Price's professional background in food started when she worked in restaurant kitchens in the summers during college. She started out testing recipes for EatingWell and then joined the staff here full-time in 2004 when she moved to Vermont from San Francisco.
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