Lighter Key Lime Pie

I love making key lime pies or lemon curd pies. I get to use my micro plane to zest the limes and lemon and you inhale the fresh scent of it.  Ahhh… My hands end up smelling like lime from the juice too. When making this pie DO NOT use the bottled lime juice or lemon juice. It will not taste the same. Trust me. If you zest too much lime I read that you can freeze it in ice cube trays. Not sure how that effects the flavor though. Haven’t it tried it yet. :)

To make this pie lighter I used a can of fat free sweetened condensed milk. I didn’t bother messing with the egg yolks. One slice of this isn’t that big, but you don’t need it because you’ll be overwhelmed by the sweetness and tartness of this pie. :) Sorry about the picture. The the cool whip kind of got out of hand.


Recipe slightly adapted from Cook.Eat.Love

Servings: 10

Points Plus: 7

Calories 254, Fat 7.7g, Carbs: 42.2g, Protein: 6.15g, Fiber 0.4g

Lighter Key Lime Pie


  • 1 store bought pie crust
  • 4 large egg yolks
  • 1 can Sweetened Condensed Milk ((fat free))
  • 2/3 cups lime juice
  • 1 zest lime
  • 1 carton cool whip light or fat free


Step 1
Preheat the oven to 325°.
Step 2
To make filling: in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Step 3
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

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