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Key Lime Pie


Try this light and refreshingly rich, delicious Key Lime Pie recipe.

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Rate this recipe 4.6/5 (37 Votes)


  • 1 (14-ounces) can fat-free sweetened condensed milk
  • 3/4 cup egg substitute
  • 1/2 cup fresh key lime juice
  • 2 teaspoons key lime zest
  • 1 (6-ounces) reduced-fat ready-made graham cracker crust
  • 1 (8-ounces) container fat-free frozen whipped topping, thawed
  • Lime peel strips, for garnish


Servings 8
Adapted from


Step 1

Preheat oven to 350°F.

Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet.

Bake at 350°F for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).

Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.

Try it with Lemon! Substitute fresh lemon juice for lime juice and lemon zest for lime zest.

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