You are here: Home » Recipes » Margy’s Key Lime Pie Margy’s Key Lime Pie Recipe by Food & Culinary Professionals Dietetic Practice Group Yield 10 servings This reduced-fat take on classic key lime pie allows you to enjoy more and worry less. PrintEmail Ingredients 1 (14-ounce) can sweetened, condensed fat-free milk4 egg yolks1/2 cup (bottled) key lime juice or fresh lime juice (1/2 cup = juice of 4 limes)3 to 4 teaspoons grated lime zest1 prepared graham cracker pie crust Instructions Preheat oven to 325F. Whisk together condensed milk, egg yolks, lime juice, and lime zest until blended and mixture thickens, about 3 minutes. Pour filling into pie crust. 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).