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Key Lime Pie-Low Fat

Key Lime Pie-Low Fat

This Key Lime Pie was so much lighter, and the meringue topping was fluffy, creamy and super light. Enjoy this delicious key lime pie without feeling guilty!















For the crust:
1 large egg whites
1 ¼ cups graham wafer crumbs
about 12 wafers
1 ½ tablespoons butter, unsalted
1 ½ tablespoons canola oil
For the filling:
14 ounces milk, low fat, sweetened, condensed
or nonfat
cup yogurt, low-fat
2 teaspoons lime zest
freshly grated, prefer key lime
½ cup key lime juice
if you can't find key lime, regular lime works well
2 tablespoons water
1 ½ teaspoons gelatin, unflavored
For the meringue:
2 tablespoons egg whites, powdered
reconstituted according to package directions
¼ teaspoon cream of tartar
½ cup sugar
1 teaspoon vanilla extract
slices, for garnish


For the crust:

Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.

Place egg white, graham cracker crumbs, butter and oil in a medium bowl.

Blend with your fingertips until thoroughly combined.

Press the mixture in an even layer on the bottom and sides of the pie plate.

Bake until lightly browned, about 10 minutes. Cool on a wire rack.

For the filling:

Whisk condensed milk, yogurt, lime zest and juice in a medium bowl.

Stir water and gelatin in a small heatproof cup or bowl.

Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds.

(Alternatively, bring ½ inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.)

Stir the gelatin mixture, then whisk into the lime mixture.

Set that bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes.

Scrape the filling into the pie shell and refrigerate until chilled and set, at least 4 hours and up to 1 day.

For the meringue and pie:

Position oven rack about 6 inches below the broiler; preheat broiler.

Beat reconstituted egg whites and cream of tartar in a mixing bowl with an electric mixer on medium until soft peaks form.

Gradually add sugar and continue mixing until the egg whites are glossy and hold stiff peaks. Blend in vanilla.

Spread the meringue over the top of the pie, sealing to the edge of the crust and decoratively swirling on top.

Broil (leaving the oven door ajar and watching very carefully to prevent burning) until the meringue is lightly browned on top, 30 seconds to 1 minute.

Serve garnished with lime slices.


* not incl. in nutrient facts



almost 7 years

This pie is absolutely delicious. It is so refreshing and not like your normal pie that is always too rich or sweet. This Key Lime Pie was so much lighter, and the meringue topping was fluffy, creamy and super light. Enjoy this delicious key lime pie without feeling guilty!

Add review




Leduc, Canada
 about 5 years ago

the egg white listed for the crust was not used in the instructions

B Maloney
Edmonton Ab

Thanks for your comment, just edited the recipe, and the egg white should be mixed with the other pie crust ingredients together. Hope you will enjoy this delicious and light key-lime pie :)

Toronto , Ontario, Canada
 about 5 years ago

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 10841% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 22mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 9%
Calcium 4% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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