Key lime pie tastes light and bright, but surprisingly the light part isn’t true.
Traditional recipes can include raw egg yolks, fatty whipped cream and clock in at about 450 calories per slice.
Greek yogurt gives this pie a creamy texture and I would eat this pie over the full-fat version any day – or at least more often.
1 reduced fat graham pie crust
4 ounces 1/3 less fat cream cheese, softened
3/4 cup juice and 1 Tbsp. grated zest from 6 limes
1/4 cup sugar
1-1/4 tsp. unflavored gelatin
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup fat-free Greek yogurt
1/3 cup instant vanilla pudding mix
1 tsp. vanilla extract
Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
Combine 3 Tbsp. lime juice and gelatin in a small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolved, about 30 seconds. In a stand mixer, combine sugar with lime zest, condensed milk, yogurt, vanilla pudding mix and cream cheese and blend until smooth. With machine running, pour in gelatin mixture, remaining lime juice, and vanilla and beat until thoroughly combined.
Scrape mixture into pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours.
