We tested this healthy Key lime pie quite a few times and no one got tired of it. We lightened the filling with nonfat condensed milk blended with tangy low-fat plain yogurt and continued the makeover with a topping of lovely golden meringue rather than whipped heavy cream. Use Key limes if you can find them, but common Persian limes work as well.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1994
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Ingredients

Graham-Cracker Crust
Filling
Meringue

Directions

Instructions Checklist
  • To prepare crust: Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

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  • Place 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.

  • To prepare 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 1/2 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.

  • To prepare meringue & finish 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.

Tips

Make Ahead Tip: Prepare through Step 3 up to 1 day in advance.

Ingredient Note: Dried egg whites are pasteurized--a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition Facts

341 calories; protein 7.8g 16% DV; carbohydrates 62.5g 20% DV; exchange other carbs 4; dietary fiber 0.6g 3% DV; sugars 53g; fat 6.8g 10% DV; saturated fat 2g 10% DV; cholesterol 13.3mg 4% DV; vitamin a iu 212.3IU 4% DV; vitamin c 5.3mg 9% DV; folate 26.7mcg 7% DV; calcium 181.4mg 18% DV; iron 0.6mg 4% DV; magnesium 45.8mg 16% DV; potassium 600mg 17% DV; sodium 159.2mg 6% DV; thiamin 0.2mg 21% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
04/20/2014
Be careful of your egg white product meringue proportion was not correct for all products I have made the older version of the Key Lime Pie from the Eating Well cookbook many times and it is delicious although very time consuming with the cooked meringue top. I thought I would try this updated version with the dried egg whites. The meringue didn't turn out I did question it when making it because the dried egg white powder product I purchased says 2 tablespoons of dried powder is equivalent to 1 egg white. I did think it was strange that the recipe was calling for only one egg white esp with the required quantity of sugar. Well needless to say the meringue was too flat and too sweet. So I believe the recipe should call for the equivalent of 2 eggs whites don't follow the 2 tablespoon directions! I will have to try the recipe again but alas for Easter today everyone will just have to scrape of the topping. Pros: Healthier version of key lime pie Read More
Rating: 2 stars
10/14/2012
Not key lime pie as I know it I was hoping for a low calorie/low fat key lime pie using fat free sweetened condensed milk that I'd never used before. I am from Florida and have made key lime pie many times from key limes and from Persian limes successfully. The pie lacked that tangy and sweet flavor of a key lime pie. I think the yogurt and gelatin was too much and diluted the flavor besides giving it a weird texture. The amount of crumbs would not cover the 9 inch pie plate no matter how I patted them. Key lime pie NEVER has meringue on it even if it's lower in fat. It's better to use low fat sour cream mixed with confectioners sugar on top than that. I'll keep looking for another recipe or just make the real thing and eat it as a splurge once in a while. Pros: Low in calories Cons: Gelatinous and does not have flavor of key lime pie Read More
Rating: 2 stars
10/13/2012
Not key lime pie as I know it I grew up in Miami eating real key lime pie and I've also made it successfully with Persian limes. First key lime pie never has have meringue even though that might be lower in fat and calories. It's better to use low fat sour cream and confectioners sugar than meringue. The amount of crumbs was not enough to cover a 9 inch pie plate. No matter how I patted them I could not get them to go up the sides enough. The filling does not have that tangy and sweet combination of flavors and is too gelatinous. I'm going to look for another recipe for a healthy key lime pie as this is not the one. We ate it as something sort of sweet and not too fattening but I wouldn't call it key lime pie. Pros: Low in calories Cons: Gelatinous and does not have flavor of key lime pie Read More
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Rating: 4 stars
10/30/2011
Awesome! The best key lime pie EVER! Read More