Margy’s Key Lime Pie

  • Yield 10 servings

This reduced-fat take on classic key lime pie allows you to enjoy more and worry less.


1 (14-ounce) can sweetened, condensed fat-free milk
4 egg yolks
1/2 cup (bottled) key lime juice or fresh lime juice (1/2 cup = juice of 4 limes)
3 to 4 teaspoons grated lime zest
1 prepared graham cracker pie crust


  1. Preheat oven to 325F.
  2. Whisk together condensed milk, egg yolks, lime juice, and lime zest until blended and mixture thickens, about 3 minutes. Pour filling into pie crust.
  3. Bake 15 to 20 minutes or until center is set. Chill for at least 2 hours, but up to 4 days.

Substitution: Use a reduced-fat pie crust, which cuts 2 fat grams per serving and calories by 18).

Dress it up: Top cooled pie with a dollop of reduced-fat or fat-free frozen whipped topping.

Recipe by Peggy Eastmond, RD, Illinois. Reprinted with permission from the American Dietetic Association’s Cooking Healthy Across America (Wiley, 2004).



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