Lighter Key Lime Pie

By brenie_shydee

How to build your lighter key lime pie:

1) Start w/white chocolate in the crust (it melts to bind the crumbs when baked, then keeps crisp when cooled. Saves 9g sat fat per oz over butter).

2) Adding 2% greek yogurt to the filling helps keep a creamy tang that balances the sugary fat-free condensed milk, saving 2.5g sat over regular condensed milk.

3) Use fat-free whipped topping, which saves 140c and 10g sat fat over heavy whipping cream.

Enjoy!

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 1 tablespoon brown sugar
• 1/8 teaspoon salt
• 1 ounce premium white chocolate, grated or finely chopped
• 2 tablespoons butter, melted and cooled
• 1 tablespoon canola oil
• Cooking spray
• Filling:
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1/2 cup fresh Key lime juice or fresh lime juice
• 1/2 teaspoon grated lime rind
• 3 large egg yolks
• 1 (14-ounce) can fat-free sweetened condensed milk
• 3/4 cup frozen fat-free whipped topping, thawed

Preparation

Step 1

1. Preheat oven to 350°.

2. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.

3. To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped topping.