Today we had a few friends over to watch the final game of the World Cup. For dessert I made Key Lime Pie from a recipe I saw in the July issue of Southern Living (I actually made the same recipe last night, too). It uses some healthier alternatives to the standard baking ingredients and is still SO good! I thought I'd share!
Key Lime Pie
1 (14-oz.) can fat-free sweetened condensed milk (the first time I made it I used regular, and there actually isn't much difference in taste!)
3/4 cup egg substitute
1/2 cup fresh lime juice (I do half bottled and half fresh squeezed when I make 2 pies. I was a little more liberal with the bottled lime juice today and I think it tasted better.)
2 tsp. Key lime zest (regular fresh lime juice and zest may be substituted)
1 (6-oz.) reduced fat ready made graham cracker crust
1 (8-0z.) container fat-free frozen whipped topping, thawed
1. Preheat oven to 350 degrees. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on baking sheet.
2. Bake for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about an hour).
3. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish if desired.
*I actually let mine chill with the topping and "garnish".