Low fat key lime pie

Key Lime Pie-Low Fat

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.

The Easiest Key Lime Pie Recipe

This is the easiest pie in the history of baking. Mix, pour, bake, serve, devour. Simple as that. It’s so easy, it’ll become your go-to for potluck and dinner parties. Tell them you’ll bring dessert and show up with a Key lime pie (or two). If you can’t find bottled Key lime juice (or fresh Key limes) in your local supermarket, you can get a 16-ounce bottle of Nellie & Joe’s Key West Lime Juice delivered right to your door instead for authentic flavor. In a pinch, regular lime juice will do, even if the majority of south Floridians would cry foul.

Nutrition: 330 calories, 10 g fat (5 g saturated), 39 g sugar

Serves 8

You’ll Need

2 eggs
2 egg whites
1⁄2 cup Key lime juice (Key limes have an intense tart flavor that standard limes just can’t match. If you do use regular lime, add some extra zest to intensify the citrus kick.)
1 1⁄2 tsp grated lime zest
1 can (14 oz) low-fat sweetened condensed milk
1 graham cracker crust (6 oz)
1 1/2 cups low-fat whipped topping

How to Make It

  1. Preheat the oven to 350°F.
  2. Beat the eggs and egg whites with a whisk or a mixer until blended.
  3. Stir in the juice, zest, and milk, and beat until well-blended.
  4. Pour the mixture into the crust. Bake on the center oven rack for about 20 minutes, until the center is set but still wobbly (it will firm up as it cools).
  5. Allow the pie to cool on the counter, then cover with plastic wrap and refrigerate for at least 2 hours. Before eating, spread the whipped topping evenly over the filling.

Eat This Tip

Now that you’ve got all that extra Key lime juice, what to do with it? Try one of these with your new citrus supply:

  • Mix equal parts curry powder, Key lime juice, and tomato paste, and slow cook chicken chunks and chickpeas in the sauce.
  • Mix 2 tablespoons of juice with a half stick of softened butter. Top grilled fish and meat with it.
  • Make a Key lime martini by shaking 1 part juice, 1 part simple syrup, and 2 parts vanilla vodka or gin.
  • Freeze some juice and mix with yogurt to make Key lime popsicles.

3.5/5 (11 Reviews)

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Key Lime Pie (Less Sugar, Low Calorie) #SundaySupper

The best Key Lime Pie recipe made without sweetened condensed milk for less sugar content. Egg whites make this key lime pie light and airy.

Pin Key Lime Pie here.

Making a lower calorie pie is always a challenge especially a key lime pie. In the first place, a pie needs to be sweet, hence all the sugar and sweetened condensed milk. Second, key lime pie is often topped with whipped cream. As a result, the pie is loaded with saturated fat. With this in mind, I looked to lighten key lime pie.

I happened to be watching “Dinner at Tiffani’s” and saw her make a grapefruit chiffon pie with egg whites. If she could make a light and airy chiffon pie with grapefruit, then I could do it with Key Limes. Sugar would still have to be reduced, but the basis of the recipe was a sound theory. Egg whites would give me the lift and lightness which whipped cream would normally provide.

Now the issue would be, taste. Would it taste delicious? Would the egg whites overpower the fresh key lime juice? For this reason, it is important you use fresh key lime juice. You must zest your limes and press out the fresh juice. That is an essential step. Additionally add some fresh lime zest to the top of your Key Lime Pie. The pop of flavor from the zest is spectacular.

The result of this recipe, divine! This is key lime pie destined to be your go-to pie for spring and summer parties and potlucks. The texture is so light. This Key Lime Pie is not overly sweet either, resulting in a more refreshing pie. Key Lime Pie is also a no-bake dessert that can easily be made a day ahead. Enjoy a slice of Key Lime Pie for yourself.

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Key Lime Chiffon Pie

Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 8 servings Calories 207 kcal Author Christie Daruwalla


  • 1 reduced fat graham cracker crust
  • ¼ cup water
  • 1 packet unflavored gelatin
  • 4 eggs separated
  • ¾ cup sugar divided
  • ½ cup fresh key lime juice
  • 2 tsp key lime zest
  • ½ tsp kosher salt


  1. Pour water into a small bowl and sprinkle gelatin on top.
  2. Let stand until gelatin softens, about 15 minutes.
  3. Create a double boiler by bringing a small pot of water to boil.
  4. Using a medium heatproof bowl (that will fit on top of the small pot of water), whisk together egg yolks and ½ cup sugar.
  5. Add lime juice, zest and salt.
  6. Place bowl on top of the pot of boiling water.
  7. Cook over medium heat, whisking constantly, until the mixture thickens and reaches 170• on an instant read thermometer, about 5 minutes.
  8. Remove bowl from the heat.
  9. Whisk in gelatin until mixture is smooth.
  10. Strain through a fine mesh sieve into a large bowl.
  11. Set aside to cool for 30 to 40 minutes.
  12. Beat egg whites with an electric mixer or stand mixer on medium-low speed until frothy, a few minutes.
  13. Add remaining ¼ cup sugar and increase speed to medium-high. Beat until egg whites form stiff peaks, about 8 minutes.
  14. Gently fold the egg whites into the lime mixture.
  15. Pour into the pie crust.
  16. Refrigerate for at least 4 hours, or overnight.

Recipe Notes

I calculated 9 Weight Watcher Smart points.

Adapted from Dinner at Tiffanis.

Nutrition Facts Key Lime Chiffon Pie Amount Per Serving Calories 207 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 3g 15% Total Carbohydrates 34g 11% Dietary Fiber 1g 4% Sugars 24g Protein 5g 10% * Percent Daily Values are based on a 2000 calorie diet.

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Happy Healthy Eating,

Sunday Supper Citrus Recipes That Will Make You Smile


  • Chocolate Orange Cinnamon Rolls by Caroline’s Cooking
  • Creamy Vanilla-Orange Overnight Oats by A Little Fish in the Kitchen
  • Key Lime Muffins with Key Lime Glaze by Family Around The Table
  • Lemon Donut Holes by The Bitter Side of Sweet
  • Lemon Poppy Seed Quick Bread by Pies and Plots
  • Lemon Ricotta Pancakes by Renee’s Kitchen Adventures
  • Meyer Lemon Olive Oil Muffins by A Kitchen Hoor’s Adventures
  • Orange Chocolate Chip Muffins by Jersey Girl Cooks
  • Tiny Batch Blood Orange Marmalade by What Smells So Good?

Main Dishes

  • 10 Minute Lemon Pasta With Crispy Basil by Sprinkles and Sprouts
  • Asian Lemon Chicken by Brunch-n-Bites
  • Calamansi Shrimp on Couscous by Asian In America
  • Citrus Marinated Chicken Thighs by A Day in the Life on the Farm
  • Citrus-Glazed Scallops with Chunky Avocado Salsa by The Weekend Gourmet
  • Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce by The Freshman Cook
  • Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
  • Meyer Lemon Chicken Piccata by Cindy’s Recipes and Writings
  • One Pan Parmesan Lemon Chicken and Asparagus by Fantastical Sharing of Recipes
  • Orange Beef by Palatable Pastime
  • Easy Instant Pot Orange Chicken by A Mind “Full” Mom
  • Skillet Roasted Lemon Chicken by My Savory Spoon
  • Slow Cooked Orange Chicken Breasts by Simple and Savory
  • Thai Lime Basil Chicken Stir Fry by Wholistic Woman


  • Banana Cake with Lemon Cream Cheese Frosting by Grumpy’s Honeybunch
  • Clementine Pistachio Pomegranate Upside Down Cake by Sunday Supper Movement
  • Easy Japanese Lemon Yuzu Bars by The Ninja Baker
  • Key Lime Chiffon Pie by Food Done Light
  • Lemon & Blueberry Skillet Cake by Cosmopolitan Cornbread
  • Lemon Key Lime Layer Snack Cakes by Crazed Mom
  • Meyer Lemon Creme Brulee by Soulfully Made
  • Pink Grapefruit Meringue Tart by Baking Sense
  • Sittin’ On a Sandbar Key Lime Pie by Gourmet Everyday
  • Starbucks Lemon Loaf Recipe by Life Tastes Good
  • The Best Lemon Bars Recipe by That Skinny Chick Can Bake
  • Triple Citrus Macaroon Mascarpone Tart by The Crumby Cupcake
  • Triple Lemon Poke Cake by Shaken Together


  • Homemade Grapefruit Soda by Hezzi-D’s Books and Cooks
  • Pineapple Orange Smoothie by Dizzy Busy and Hungry
  • Ruby Red Mimosa by Our Good Life
  • Simple Meyer Lemon Margaritas by My Life Cookbook
  • Watermelon Limeade by From the Bookshelf

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 10-year-old daughter, Lucy, our 8 yr old Golden Retriever, and Stella, our 13-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.

Let it be stated that I do not make claims that this is in any way an authentic Key Lime pie (apart from the fact that it contains Key Lime juice). I have been seriously craving pie for a few weeks now (I blame it on True Blood–someone is eating pie every other episode), and since I was fortunate enough to lay my hands on a bag of Key Limes (which make fabulous guac by the way), I knew it had to be Key Lime pie.

But of course I’m doing that whole 1300 calorie diet thing and real, true, honest to God Key Lime pie would eat up about half my daily alotment of calories. That will never do. So I began to do a bit of research on what goes in a Key Lime pie. Graham cracker crust, obviously. Sweetened condensed milk. Key lime juice (duh). Egg yolks. Whipped cream. So I started poking around trying to see what was out there in the realm of lightened up versions. I came across a recipe somewhere that called for lime yogurt and lime Jello. Dude. Green Jello? That totally makes me think of being in the hospital getting my tonsils out when I was 8. Green Jello is not for normal human consumption. And it SURE as hell doesn’t belong in Key Lime Pie. So I quickly gave up the idea of finding someone ELSE’S lightened version and decided to make my own.

Now, I am a huge fan of lemon icebox pie. It is my favorite pie. Very straight forward. Graham cracker crust, sweetened condensed milk, lemon juice, Cool Whip. Where are the eggs you ask? Well see, my mom made this a lot when I was younger and on one particular occasion, she forgot the eggs entirely. We never noticed, so she never put them back in. So that was the first change I made. No egg yolks in this Key Lime pie. Saves on calories and then you don’t have any worries about the raw egg thing. Change number two was a no brainer–fat free sweetened condensed milk. I’ve been using it my lemon icebox pie for years. Change number three–skip the whipped cream and save yourself the mess of making it yourself. Go with some fat free Cool Whip. And unless you are a die hard maker of your own crust (I’m not a true baker, remember?), Keebler makes a nice reduced fat graham cracker crust that’s right there on the baking aisle. It means you can throw this pie together in 5 minutes. Okay 15 if you don’t have a lime juicer.


  • Reduced fat graham cracker crust
  • 1 tub fat free whipped topping
  • 1 can fat free sweetened condensed milk (be sure it’s not evaporated milk–whole other animal)
  • 1/2 cup fresh juice from Key Limes (I used 22 of them–those suckers are SMALL!)


  1. Juice your limes. If you don’t have a juicer (you know the thing that looks kinda like a garlic press but for limes?), it’s worth it if you’re using Key Limes. My hands were TIRED after squeezing 22 of these things for 1/2 a cup of juice. If you’re not digging the really tart pie, I’d cut this back to 1/3 a cup.
  2. Add your condensed milk and stir until well combined.
  3. Add 1/3 of the tub of whipped topping. Stir until well combined.
  4. Pour into pie crust and shake to level.
  5. Pop it in the fridge for at least two hours to chill.
  6. When ready to serve, top entire pie with the remaining whipped topping and if you can figure out how to use your zester (I couldn’t) sprinkle some lovely lime zest over the top.

This pie works out to 8 slices (I know, I know, puny dieter’s slices–but bear with me) at 300 calories and 3.5 grams of fat.

Printable version.

Key Lime Pie Recipe {Lightened Up}

posted by Lyubomira on September 27, 2018

Key Lime Pie Recipe {Lightened Up} – this is by far the best key lime pie I’ve ever had. Homemade graham cracker crust, flavorful sweet and tangy filling, made with Greek yogurt and topped with whipped cream. Just try it, you’ll love it.

When I don’t feel like baking a whole cake (even a small one), I often make a pie or tart. I had almost forgotten that I have a great key lime pie recipe.

I just rarely have it and make it. I was in Florida last month and couldn’t resist, but order a key lime pie in every restaurant that we went to. So I had key lime pie for dessert almost every day.

When I came back, I had to make my favorite recipe and share it with you.

What ingredients do you need to make healthy, Lightened Up Key Lime Pie?

This Key Lime Pie Recipe {Lightened Up}, used: thick and creamy Greek yogurt, condensed milk, egg yolks, fresh key lime juice and key lime zest.

The sweetness from the condensed milk makes is just perfect.

And the flavor from the fresh key lime juice is amazing!

How to make this Key Lime Pie Recipe {Lightened Up}?

For the graham cracker crust:

  1. Preheat oven to 350F.

    In a bowl, combine graham cracker crumbs, butter and sugar. Mix with a spatula to combine.

    Spread evenly on the bottom and sides of a pie dish (8 or 9 -inch pie pan).

  2. Bake for 8-10 minutes, until golden.

    Cool completely.

For the filling:

  1. In a bowl, combine all ingredients for the filling. Mix well. You can use an electric mixer.

  2. If the mixture does not appear smooth, strain through a fine mesh sieve.

    Pour over the crust. Bake for 15-28 minutes, until set.

    Remove from the oven an cool to room temperature. Then refrigerate for 1 hour. Serve with or without the whipped topping.

For the whipped cream:

  1. Using an electric mixer, beat heavy cream, vanilla and sugar together until stiff peaks. Lifting the whisk, the peaks should hold their shape. (Time may vary, depending on the type of cream and mixer used. It is anywhere between 2 and 5 minutes)

I’m a huge fan of citrusy desserts. Make sure you check out this Tangerine Layer Cake With Tangerine Curd And Cream Cheese Filling, Blood Orange Cheesecake Squares and Classic Lemon Bars With Shortbread Crust.

You actually don’t need to squeeze the key lime juice yourself, you can use store bought. But I’m the type of person, who loves cooking from scratch, when I have the time. Luckily, my local grocery store carries key limes almost year round, so I was able to use them in the recipe. If you can’t find key limes, you can use regular limes.

Difference between limes and key limes:

By the way, what is the difference between key limes and limes? Key limes are much smaller, which makes extracting the juice and zesting them a little harder. (I use this citrus juicer and my microplane zester for this). Key limes also have seeds inside (not fun!). These are the main differences between key limes and limes that I’m aware of.

For the crust, I used graham crackers and melted butter. I baked it for 10 minutes, before adding the filling. I rarely use sugar, when I make graham cracker crust. I just prefer my desserts less sweet, actually my whole family does. I’ve included sugar as an optional ingredient in this Key Lime Pie Recipe.

And here it is – the topping. Should you use a topping on a key lime pie? If you had asked me a few years ago, I’d say – YES! But I’ve chosen to skip the topping lately. As much as I like it, it is just extra calories. And there is no need of extra calories in a “lightened up” recipe.

If you decide to use topping, I’d suggest that you use fresh homemade whipped cream, instead of cool whip. Totally optional.

This lightened up key lime pie is super easy to make. Ready in under 1 hour. Tangy and refreshing, perfect for summer. Serve it at your next barbecue or a beach (pool) party.

More Lime Desserts:

  • Key Lime Curd
  • Mini Key Lime Cheesecakes
  • Key Lime Macarons


For the graham cracker crust:

  • 1 cup graham cracker crumbs
  • 5 tbsp melted butter
  • 1 tbsp sugar — (optional)
  • 3 egg yolks
  • 14 oz sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 1/2 tsp key lime zest
  • 1/2 cup Greek yogurt

For the whipped cream:

  • 1 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  1. Preheat oven to 350F.

    In a bowl, combine graham cracker crumbs, butter and sugar. Mix with a spatula to combine.

    Spread evenly on the bottom and sides of a pie dish (8 or 9 -inch pie pan).

  2. Bake for 8-10 minutes, until golden.

    Cool completely.

  1. In a bowl, combine all ingredients for the filling. Mix well. You can use an electric mixer.

  2. If the mixture does not appear smooth, strain through a fine mesh sieve.

    Pour over the crust. Bake for 15-20 minutes, until set.

    Remove from the oven an cool to room temperature. Then refrigerate for 1 hour. Serve with or without the whipped topping.

  1. Using an electric mixer, beat heavy cream, vanilla and sugar together until stiff peaks. Lifting the whisk, the peaks should hold their shape. (Time may vary, depending on the type of cream and mixer used. It is anywhere between 2 and 5 minutes)

Servings -12. The calorie information does not include the whipped cream topping. Course: Dessert Cuisine: American

Nutrition Information

Calories: 204, Fat: 9g, Saturated Fat: 5g, Cholesterol: 73mg, Sodium: 135mg, Potassium: 163mg, Carbohydrates: 25g, Sugar: 21g, Protein: 4g, Vitamin A: 305%, Vitamin C: 4%, Calcium: 117%, Iron: 0.5%

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posted in Desserts
originally posted on September 27, 2018 last updated on July 27, 2019

Healthier Key Lime Bars


  1. Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.
  2. Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.
  3. Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.
  4. Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.
  5. Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.
  6. Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.
  7. Pour the filling over the crust and use a spatula to smooth out the top.
  8. Top with the lime zest.
  9. Freeze for at least 2 hours, until the filling has set.
  10. Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.
  11. Quickly cut the block into 16 2-inch (5-cm) square bars.
  12. Enjoy!

The Healthiest No-Bake Key Lime Pie

When I set out to create a healthier version of key lime pie, I had a lot of goals in mind. First, I wanted it to be no-bake, because #August. And #Texas. Which was tough, since you can’t have key lime pie without that signature graham cracker crust. Second challenge is that I wanted it to be vegan, and I’ve got to admit that it wasn’t easy to recreate the creamy custard filling without using the classic sweetened condensed milk, which, you can probably guess, is not vegan. But I prevailed, and I bet you’ll never guess the secret ingredient that gives this mousse it’s richness. Which is fine, because I’m about to tell you.

1 of 3
Phoebe is my sweet-toothed girl. If it were up to her, she’d skip every meal in favor of dessert (but really, wouldn’t we all?) She’s really been my inspiration to give our favorite sweets a healthy makeover; instead of depriving her of one of life’s greatest joys, I love making recipes that still feel like a treat, but aren’t full of tons of sugar or processed ingredients. So, as I laid in bed one night thinking about different ways to make this mousse taste creamy without dairy (because that’s how I lull myself to sleep, ha), and I had an epiphany thinking about this delicious chocolate mousse that I’d made using… avocados! And they’re green! And so full of nutrients! I knew I’d found my solution.
2 of 3
In order to avoid the pie crust (and turning on the oven) thing, I turned this into a mousse with a press-in no-bake layer of graham cracker crumbs and almonds, and the flavor is amaze and tastes just like the traditional version while being way less work. Oh, and have y’all ever made whipped coconut cream? Follow the easy instructions on the recipe card below and get ready for your mind to be blown. The whole thing is tropical, summery, no-bake, vegan goodness — it was a tall order, but I think we did it.
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*photos: Laura Dominguez

Key lime pie is my hubby’s absolute favorite dessert. So, I have been a woman on a mission: to make an even more perfect, low sugar, healthier version of the classic dessert recipe. Perusing the internet only found me “healthy” versions that subbed in low-fat sweetened condensed milk instead of the full-fat version or used jello and cream cheese. I knew I could do better. First of all…

I was shocked.

Have you looked at the back of a can of sweetened condensed milk lately? Oh.M.GEE. 22g of sugar, times TEN servings… for a grand total of 220g of sugar just added into the regular key lime pie filling. And what about the “healthier” low-fat version? Even MORE sugar!!!

Introducing the Absolute Best Key Lime Pie:

This healthier key lime pie happens to have over 70% less sugar per serving than its sweetened condensed cousin. And it has a secret hidden veggie: yellow squash!

The density and texture were superb. The sour of the key limes was perfectly balanced with the sweetness of the greek yogurt and squash puree. No one will know this pie is healthier for them. I promise.

Key lime pie lovers love this pie.

Annnnnnd, they work really well as cute little individual mini pies — for those of you who don’t like to share.


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