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Key Lime Pie
Key Lime Pie was created in the Florida Keys in the days when native limes were plentiful and fresh milk was hard to come by. Canned milk (sweetened condensed, in this case) makes a rich smooth pie filling. Now that condensed milk comes in a fat-free form, it's a real "miracle ingredient" for healthy desserts.
    Crust:
  • 1 cup graham cracker crumbs (from about 9 rectangular crackers)
  • 1/3 cup toasted wheat germ
  • 2 tablespoons sugar
  • 2 tablespoons extra-light olive oil

    Filling:
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 whole large egg
  • 2 large egg whites
  • 1-1/2 teaspoons grated lime zest
  • 2/3 cup fresh lime juice (or Key Lime juice)

1. To make the crust: Preheat oven to 350°F. In a medium bowl, stir together graham cracker crumbs, wheat germ, and sugar. In small bowl, stir together oil and 3 tablespoons of water and mix until combined. Pour oil mixture over graham cracker crumb mixture and with a fork, stir to coat. With moistened fingers, press crumb mixture onto bottom and sides of a 9-inch pie pan. Bake crust 15 minutes or until set. Leave oven on. Cool crust on a wire rack.

2. For the filling: In medium bowl, with electric mixer, beat whole egg, egg whites, and lime zest until fluffy. Beat in condensed milk until combined. Beat in lime juice until thick.

3. Pour lime mixture into crust. Bake 10 minutes or until set. Cool on a wire rack; refrigerate. Serve chilled.


Nutritional Information
Per serving: 333 calories, 6.2g total fat, 1g saturated fat, 3.4g monounsaturated fat, 1.3g polyunsaturated fat, 1.2g dietary fiber, 10g protein, 60g carbohydrate, 31mg cholesterol, 184mg sodium.
Good source of: calcium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
185