Cooking Light's Key Lime Pie

By Valarie

Ingredients

• For the Crust:
• 1 cup Graham Cracker Crumbs
• 1 tablespoon Brown Sugar
• 1/8 Salt
• 1 ounce Premium White Chocolate (grated or finely chopped)
• 2 tablespoons Butter (melted and cooled)
• 1 tablespoon Canola Oil
• Cooking Spray
• For the 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)

Details

Servings 8
Adapted from beta.abc.go.com

Preparation

Step 1

instructions Preheat oven to 350F.

step 2

ingredients 1 cup Graham Cracker Crumbs
1 tablespoon Brown Sugar
1/8 Salt
1 ounce Premium White Chocolate (grated or finely chopped)
2 tablespoons Butter (melted and cooled)
1 tablespoon Canola Oil
Cooking Spray

instructions For the 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 F for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.

step 3

ingredients 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

instructions For the 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 350F for 14 minutes or until set. Cool pie completely on a wire rack.

step 4

ingredients 3/4 cup Frozen Fat-Free Whipped Topping (thawed)

instructions Cover loosely, and chill at least 2 hours. Serve with whipped topping.

Helpful Tip:
1. Blind baking is when you bake the crust before pouring in the filling. You blind bake the crust because it requires a longer bake time than the filling and prevents the crust from becoming soggy.

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