Happy Tuesday :) Loving Low Fat Key Lime Pie


I feel like we have actually had a spring here in Texas! I have enjoyed the weather so much, and I am quietly excited for summer....but not necessarily the 105 degree heat! There are so many summer dishes I enjoy making that I have had a lot of fun lately getting into my recipe box and trying out some new spins on old favorites. Because I am still desperately trying to loose the last 15 pounds of baby weight, I have been trying to stick to a very healthy diet, but that's not to say that I don't splurge! So you're definitely going to get some healthy recipes here soon, but there will also be some big splurges! :) The following is a healthy alternative to a favorite summer time dessert, Low Fat Key Lime Pie. I wish I had a picture to show you, but I have misplaced my camera. I know I put it somewhere for safe keeping and lets just say it is very, very safe because I have no idea where it is! I can promise you that I know when I will find it...the day I buy a new one! Lots of love to all you! More recipes to come soon I promise...and pictures!





Low Fat Key Lime Pie


Crust:
1 sleeve of low fat graham crackers. (In the box of graham crackers there will be three packages of crackers...you need just one of those)
1/2 cup slivered or sliced almonds
3 TBSP melted low fat butter
2 TBSP sugar
1/4 tsp kosher salt



Lime Cream Filling:

3/4 cup Egg Beaters
1/2 cup fresh lime juice (not the bottle stuff, it has to be fresh)
1 can fat free condensed milk
1 lime zested (if you don't have a zester...leave this out, it will still be good just not as tart)
1 tsp vanilla
1/4 tsp salt

Preheat your oven to 350 degrees. I love this crust recipe, but you can also just purchase a low fat ready made graham cracker crust at the store and make this pie even more simple, just go with which ever sounds best to you! But if you want to make the crust, here ya go, you won't be disappointed. In a Cuisinart, pulse the crackers by themselves until they are very fine crumbs. This takes about 30 seconds. Then add the rest of the ingredients except the butter and pulse for 10 seconds. Then with the motor running, carefully pour the melted butter through the feed tube until incorporated....about 10 seconds. Pour the crust mixture into a pie plate and with the bottom of a measuring cup, lightly press in the bottom of the dish and slightly up the sides.



Next make the filling. In a blender, combine the egg beaters, zest, vanilla, salt, condensed milk and lime juice and blend for about 20 seconds or until smooth. Pour into your pie crust and bake for 10-12 minutes or until lightly golden. Then cool completely and chill for a couple of hours. I serve mine with fat free cool whip, but you can serve it with or without cream topping. If I am being especially fancy, I will even cut a lime very thinly and place those on the pie. A helpful hint...place your pie dish on a cookie sheet and then pour your filling in and bake. The cookie sheet makes the pie with the uncooked filling easier to get in and out of the oven.