Key Lime Pie

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I must have seen a Key Lime Pie recently...I don't remember where or when, but I couldn't get it out of my head. It's not a pie I usually choose to make or eat, but I have had a hankerin'.

This was a very easy recipe, though not a true-blue Key Lime Pie. First there's the issue of Key limes. I can't get them in Ohio, so regular limes are what I used, but honestly, I don't know if I could tell the difference -- Key Limes are supposedly a little stronger and more acidic. Then there is the issue of egg substitute, which I almost didn't use at the last minute, but it was good -- very good. I'll probably try another recipe or two just to see what I think, but this pie was so easy and so good that another recipe would have to be five stars to replace this one.

I did replace the Cool Whip that was called for in the original recipe with whipped cream -- I just can't use Cool Whip even it it cuts out fat. You could also top it with meringue, but I like whipped cream (meringue would be lower in fat than cream, and taste better than Cool Whip). Mine turned out softer than the photo at myrecipes, but it was plenty firm to cut and serve. I also made my own crust. Use a low-fat, pre-made crust if you want to retain more of the reduce-fat qualities in the original recipe.

Key Lime Pie
serves 6-8

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1 can fat-free sweetened condensed milk (14-oz.)
¾ cup egg substitute
½ cup fresh lime juice
2 t. grated lime rind (about 2 limes)
1 graham cracker crust (ready made or see below)
1 cup whipping cream
¼ can powdered sugar

Process first 4 ingredients in a mixer until smooth. Pour mixture into piecrust.

Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, then chill if desired (I did). At serving time, top with whipped cream. Garnish, if desired (with shreds of lime peel),

Whipped Cream: whip whipping cream at high speed with powdered sugar until soft peaks hold.
Graham cracker crust: mix 1 1/2 finely crushed graham cracker crumbs with 1/3 c. melted butter and 1/4 c. sugar. Mix thoroughly. Press in a 9-inch pie pan and bake at 350 degrees F for 9 minutes. Cool completely.

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