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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"My mother didn't really cook. But she did make key lime pie, until the day the top of the evaporated milk container accidentally ended up in the pie and she decided cooking took too much concentration."
-William Norwich, Author

The refrigerator light goes on...

Oh my! Key lime pie!

Limes and Lime Juice

As the Key Lime Pie recipe says, you can use regular lime juice but it takes more juice than when using key limes. Key limes are more pungent and tart tasting than regular limes.

A bottled key lime juice was tested for this recipe. Florribbean 100% Key Lime Juice was simply terrible. The pie was not edible with the finished product having a plastic taste to it.

1/4 cup lime juice = 17 calories, 0 fat, 0g sat fat, 0g mono fat, <1g protein, 5g carbohydrates, 0mg sodium, 0mg cholesterol

Key Lime Pie

Servings = 8 | Serving size =1/8 pie

Cooking Time = 45 Minutes

The pie is best served as soon as it is well chilled. Leftovers keep for about 48 hours if well sealed.

16	squares low-fat graham crackers
1 Tbsp	honey
1 large	egg white
3/4 cup	fresh lime juice (or 1/2 cup key lime juice)
1	envelope (2 tsp.) gelatin
1 1/2 cups	1% milk
3/4 cup	Splenda
1	4 oz. carton egg substitute
2 large	egg yolks
2/3 cup	non-fat yogurt
4 tsp	lime zest
1 Tbsp	fat-free cool whip (per serving)

Preheat oven to 300°F.

Whisk the egg white in a small mixing bowl until foamy. Set aside.

In a food processor fitted with a steel blade process the graham crackers. When they are fine crumbs slowly drizzle in the honey.

Add the graham cracker crumbs to the whisked egg whites and mix together until well blended.

Press the graham cracker mixture into a nine inch non-stick pie pan. Place the pan in the preheated oven and bake the crust for 7 minutes. Remove and let cool.

Place the lime juice in a mixing bowl and add the gelatin. Allow it to soften for about 5 minutes and then whisk in the Splenda, lime zest and non-fat yogurt. Set aside.

Whisk together the milk, egg substitute and egg yolks. Heat in a sauce pan over medium-high heat whisking continuously. Cook slowly for about 7 - 10 minutes until the mixture begins to thicken. Reduce the heat if there is any sign of boiling. (Keep whisking.)

When the mixture is thickened to the consistency of sour cream remove from the heat and allow to cool completely.

Whisk the milk mixture together with the yogurt mixture until smooth. Pour the mixture into the pie crust and chill at least two hours.

Serve with 1 tablespoon of fat free Cool Whip per slice.