Funny Key Lime Pie story. Years ago I traveled a lot for work. One time I was in Florida visiting customers and the local sales team and I went out for dinner. When it was time for dessert – unbeknownst to me – they asked the waiter to cut the piece of Key Lime Pie I had ordered into the shape of Florida. I think of that story every time I see this dessert on a menu.
I had tried to make ‘fake’ Key Lime Pie once in the past and had been disappointed. The mixture of lime jello and Key Lime yogurt just didn’t taste as good as I was hoping for. This time I decided to go all out and make it from scratch (but do admit that I bought a ready-made graham cracker crust). The recipe I used this time was from Cooking Light. I always feel good making a dessert from there. Guess I figure it must be somewhat healthy, even if it is dessert!
The only challenge I had with this recipe was in finding Key Lime juice at my local Shaw’s. I wasn’t sure where to look so hunted all over the store until I finally broke down and asked someone. They pointed in the area they stock mixers and sure enough there was Key Lime Juice. With this in hand the recipe is a snap:
- Beat eggs and egg whites until well-blended.
- Add Key Lime Juice, lime zest, and fat-free sweetened condensed milk to egg mixture.
- Spoon into crust, and bake for 20 minutes.
- Cool on a wire rack, then cover loosely and chill 4 hours.
- Spread whipped topping evenly over filling before serving.
Just note that you need to chill this for a few hours, so this isn’t something to make for a quick dessert.
One last thing…when serving make sure you cut one piece into the shape of Florida as I did in the picture above. Not bad?