This light key lime pie will satisfy everyone!
Ingredients
- 2 large eggs
- 2 large egg whites
- ½ cup key lime juice
- 1 teaspoon grated lime rind
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 (6-ounce) graham cracker crust (use the reduced fat crust if available)
- 1½ cups frozen reduced-calorie whipped topping, thawed
Method
Preheat oven to 350°F.
Beat eggs and egg whites at medium speed of a mixer until well-blended.
Gradually add juice, rind, and milk to egg mixture, beating until well-blended.
Spoon mixture into crust, and bake at 350°F for 20 minutes or until almost set (the center will not be firm but will set up as it chills).
Cool pie on a wire rack. Cover loosely, and chill 4 hours.
Spread whipped topping evenly over filling.