Fat Free Key Lime Pie Food

HEALTHY KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a medium-sized bowl, stir together all of the ingredients. Press the mixture into a 9.5" pie dish. Bake for 13 minutes, or until fragrant and firm. Let cool while you make the filling.
• In a large bowl, whisk together the condensed milk and egg yolks. Whisk in the corn starch, then whisk in the yogurt and lime zest.
• Last, whisk in the lime juice. It will look curdled at first, but just whisk it vigorously and it will become smooth. Mixture should be very thick, like pudding. Scoop the mixture into the crust and bake for ~16 minutes, or until set (when you move the pan, the center should jiggle slightly but stay in place, like jello)
• Let cool for ~2 hours, then cover and refrigerate overnight. Slice, serve, and enjoy!

FLUFFY KEY LIME PIE

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

REDUCED-FAT KEY LIME PIE

Steps:

• Preheat oven to 375.
• Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor.
• Mix in sugar and butter (it's easiest to do this with your hands.).
• Press crumb mixture into a pie plate.
• Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature.
• Reduce oven to 325.
• Combine condensed milk, lime juice, and eggs - pour into cooled crust.
• Bake for 15 minutes.
• Allow to chill at least 2 hours, overnight is better.
• Combine sour cream and confectioner's sugar, spread over the top of the chilled pie.
• Garnish with lime zest if desired.
• If you use a 9-inch pie plate, you might have a little crust mixture and filling leftover - I usually make mini-pies in ramekins with this so I don't waste the lime-y goodness! For those, I bake the crust 6 minutes and the filling 8-10 minutes.

FAT FREE KEY LIME PIE

Steps:

• Stir graham cracker crumbs, honey, and water in bowl.
• Spread evenly in a pie pan, sprayed with cooking spray.
• Stick molten crust to sides with fingers.
• Bake at 350 for 4-5 minutes.
• While crust is baking, cream cool whip and cream cheese together.
• Pour into cooled crust.
• Freeze for 5 hours.
• Refrigerate for 1 hour before serving.

REDUCED-FAT ICEBOX KEY LIME PIE

Steps:

• MAKE CRUST: Adjust over rack to middle position and heat oven to 350 degrees. Process graham crackers and sugar in food processor to fine crumbs. Add butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9 inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.
• MAKE FILLING: Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about five minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt, and remaining cream cheese until smooth, about 1 minute. With machine running, pour in gelatin mixture, remaining lime juice, zest, and vanilla and process until thoroughly combined.
• CHILL PIE: Scrape mixture into cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.

HEALTHY KEY LIME PIE

Steps:

• Preheat oven to 375°F.
• In a 9-inch glass pie plate, mix crumbs with spread, sugar, and salt to moisten. With hand, press onto bottom and up sides of pie plate. Bake 10 to 12 minutes, until golden. Cool until ready to fill.
• Meanwhile, to 1-quart saucepan, add water; sprinkle with gelatin. Let stand 2 minutes to soften. Cook on low to dissolve, stirring. Remove from heat.
• From limes, grate 2 teaspoons peel and squeeze 1/2 cup juice; if using key limes, do not use grated peel - it will make filling taste bitter. In bowl, whisk lime peel and juice, milk, and yogurt. Whisk in gelatin mixture.
• Spoon filling into crust. Cover; refrigerate at least 2 hours to set.

LOW FAT KEY LIME PIE

Steps:

• Heat water in microwave on high for 45 sec to 1.5 min until boiling. Stir in gelatin until to dissolved.
• Combine gelatin with yogurt. Fold in cool whip.
• Let set in fridge for at least 1 hours.

NELLIE'S LOW-FAT KEY LIME PIE

Steps:

• Whisk together milk, yogurt, lime juice and zest. Sprinkle gelatin over water and let soften for 2 minutes, then whisk into lime mixture.
• Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.