Key Lime Pie

[KimNJ]

I am looking for a light reciepe for key lime pie, any help would be greatly appreciated. I tried the reciepe search and
was not able to locate one.

Thanks in advance for any help.

[jazzcat]

KimNJ, I've not made this myself but I found this in my CL version of Mastercook
* Exported from MasterCook *

Key Lime Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1996 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup fresh lime juice
2 egg yolks
14 ounces fat-free, sweetened condensed milk
1 Graham Cracker Crust
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup sugar
Lime slices -- optional

Preheat oven to 325 degrees. Sprinkle gelatin over cold water in a small bowl; set aside. Combine lime juice and egg yolks in a small heavy saucepan; cook over medium-low heat 10 minutes or until slightly thick and very hot (180 degrees), stirring constantly (do not boil). Add softened gelatin to lime juice mixture; cook 1 minute, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature (do not allow gelatin mixture to set). Strain gelatin mixture into a medium bowl; discard any solids. Gradually add milk, stirring with a whisk until blended (mixture will be very thick); spoon mixture into Graham Cracker Crust; spread evenly. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust. Bake at 325 degrees for 25 minutes; let cool 1 hour on a wire rack. Chill 3 hours or until set. Cut with a sharp knife dipped in hot water.

(serving size: 1 wedge)

Source:
"Cooking Light, June 1996, page 121"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 367 Calories; 13g Fat (31.4% calories from fat); 7g Protein; 57g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 291mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates.

Serving Ideas : Garnish with lime slices, if desired.


Nutr. Assoc. : 0 0 0 0 1465 3543 531 0 0 0 0

[BlueMoose]

I have a recipe that is light and easy but I probably won't be able to post it until later...I'll be back http://www.cookinglight.com/bbs/biggrin.gif!

[KathrynY]

This one's my favorite, and it's very quick and easy to put together. I just made it this week for our Supper Club meeting and it got good reviews.

Key Lime Pie

from Cooking Light June 1999

2 large eggs
2 large egg whites
1/2 cup key lime juice
1 teaspoon grated lime rind
1 - 14 oz can fat-free sweetened condensed milk
1 - 9 oz reduced-fat graham cracker crust
1 1/2 cups frozen reduced-calorie whipped topping

1. Preheat oven to 350 F.
2. 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. Yield: 8 servings.

Calories 288 (18% from fat); Fat 5.9g (sat 3g, mono 1.5g, poly 1.1g); Protein 7.6g; Carb 49.2g; Fiber 0.8g; Chol 56mg; Iron 0.6mg; Sodium 198mg; Calc 141mg.

[This message has been edited by KathrynY (edited 05-17-2001).]

[Leanne]

I always just make the recipes off the back of the key lime juice bottle. They're pretty good too - although I'm sure CL's are better. http://www.cookinglight.com/bbs/wink.gif

[BlueMoose]

I see KathrynY beat me to it! That was the recipe I was going to post. It's very good. Now I'm in the mood for it...I'll have to get the ingredients when I go to the store today! http://www.cookinglight.com/bbs/biggrin.gif

[KathrynY]

BlueMoose - I'm glad you like this one too. I almost think it tastes better because it's so easy to make! Warm weather just puts me in the mood for key lime pie! http://www.cookinglight.com/bbs/smile.gif

[kwormann]

I third Kathryn's recipe...its our fav!

[BlueMoose]

Just thought I'd throw this in...Breyers makes a really good light yogurt called "key lime pie".MMMMMMMM

[kwormann]

I also agre about the yogurt (agreeable right no, arent I) http://www.cookinglight.com/bbs/biggrin.gif

[CHRIST1NE]

I was torn between these two recipes. I actually went with the less popular of the two - it was great by the way - a little labor intensive, but I thought the results were well worth it. I even squeezed key limes for the juice! IMHO it tasted like "traditional" key lime pie. The only thing I will do different next time is leave the cinnamon out of the crust.

Did you all make the other as directed including the cool whip topping? That was my only hesitation, I'm not a huge cool whip fan and have always had key lime pie in the past with a meringe topping.

I was actually surprised that so many of you had said the one was a keeper given previous threads about cool whip aversions.

TIA for your input
Christine

[Pat]

Here is our favorite recipe for Key Lime Pie from June 1996. It is a little more work, but we really like it.

* Exported from MasterCook *

Key Lime Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup fresh lime juice
2 egg yolks
1 can fat free sweetened condensed milk -- (14 ounce)
Graham cracker crust
3 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1/3 cup sugar
Graham cracker crust:
2 tablespoons sugar
1 tablespoon chilled stick margarine
1 egg white
1 1/4 cups graham cracker crumbs
1 teaspoon ground cinnamon
veg cooking spray

Preheat oven to 325.

Sprinkle gelatin over cold water in a small bowl; set aside.

Combine lime juice and egg yolks in small heavy saucepan; cook over med low heat 10 minutes or until slightly thick and very hot (180), stirring constantly(DO NOT BOIL!). Add softened gelatin to lime juice mixture; cook 1 minute, stirring until gelatin disolves. Place pan in large ice filled bowl;stir gelatin mixture 3 minutes or until mixture reaches room temperature, do not allow gelatin mixture to set. Strain gelatin mixture into med bowl; discard any solids. Gradually add milk, stirring with a whisk until blended (mix will be very thick); spoon mixture into crust and spread evenly.
Beat egg whites cream of tartar & salt at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust.

Bake at 325 for 25 minutes, let cool 1 hr on wire rack. Chill 3 hrs or until set. Cut with a sharp knife dipped in hot water. Garnish with lime slices, if desired.

Crust: Oven 325.
Combine first 3 ingredients in a bowl. Beat at med speed of electric mixer until blended. Add crumbs & cinnamon, toss with a fork until moistened. Pres crumb mixture into 9 inch pie plate coated with cooking spray. Bake at 325 for 20 minutes until lightly browned. Let cool on wire rack.

Source:
"CL (June 1996)"


[This message has been edited by Pat (edited 06-21-2001).]