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Fluffy Key Lime Pie (lighter recipe)

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
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Cool off with a lighter key lime pie. Don’t worry, it’s just as flavorful as the original.
Updated May 18, 2016
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Ingredients

  • 1 1/2 cups finely crushed graham crackers (20 squares)
  • 1/3 cup butter or margarine, melted
  • 3 tablespoons sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup Key lime juice
  • 1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed

Steps

  • 1
    Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
  • 2
    In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
  • 3
    Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    A native Florida fruit, Key limes are smaller, rounder, more yellowish in color and more tart than the prevalent green Persian limes. If Key limes aren’t available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
  • tip 2
    Make it easier. Pick up a frozen ready-made crust and bake as directed on the package. Or, use a ready-made graham cracker crust.

Nutrition

360 Calories, 14g Total Fat, 5g Protein, 54g Total Carbohydrate, 43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
8g
42%
Trans Fat
1g
Cholesterol
35mg
12%
Sodium
220mg
9%
Potassium
230mg
7%
Total Carbohydrate
54g
18%
Dietary Fiber
0g
0%
Sugars
43g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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