Low Fat Key Lime Pie Recipe

This Key Lime Pie works as a refreshing change from my daily chocolate cake dessert. This traditional American citrus concoction is soon going to become a regular feature of my dessert menu as it seems I've become an addict.! Just try this Key Lime Pie for an occasional dessert and tell me how it feels biting into these Florida Keys naturalized Key lime confections.

Summary

CuisineCourse
Dish

Ingredients

 9 inch baked pie crust1 Large (Count 1 Slice Bread Per Serving)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water1⁄2 Cup (8 tbs)
 Eggs3 , separated
 Fresh lime juice/Lemon juice4 Tablespoon
 Grated lime rind/Grated lemon rind1 1⁄2 Teaspoon
 Artificial sweetener6 Teaspoon (To Equal 12 Teaspoons Sugar)
 Salt1⁄4 Teaspoon
 Instant non fat dry milk1⁄3 Cup (5.33 tbs)
 Ice water1⁄3 Cup (5.33 tbs)
 Green food coloring3 Drop (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 945 Calories from Fat 392

% Daily Value*

Total Fat 45 g69.2%

Saturated Fat 15.4 g76.9%

Trans Fat 0 g

Cholesterol 644.2 mg

Sodium 1458.5 mg60.8%

Total Carbohydrates 80 g26.7%

Dietary Fiber 1 g4.1%

Sugars 26.7 g

Protein 51 g102%

Vitamin A 14.9% Vitamin C 65.4%

Calcium 102.6% Iron 16.6%

*Based on a 2000 Calorie diet

Directions

Cool baked piecrust.
Sprinkle gelatin in cold water to soften.
Combine in medium saucepan the slightly beaten egg yolks, 3 tablespoons of the lime or lemon juice, rind, sweetener, salt and softened gelatin.
Cook over low heat, stirring constantly until liquid is warm and gelatin dissolved.
Remove from heat.
Cool.
In small bowl, combine and beat dry milk powder, ice water and remaining tablespoon lime or lemon juice until stiff peaks form.
Fold into gelatin mixture with few drops green food coloring.
Beat egg whites until stiff peaks form.
Fold gently but thoroughly into gelatin mixture.
Fill pie shell.
Cool in refrigerator till set.
Brown quickly under broiler.
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