Okay, I'll admit it. This is not really key lime pie. I don't even use key limes, because they are small and fiddly and I can't be bothered. But it is a lovely lime pie that is warmly received by adults and children alike. And it began as a WeightWatchers recipe, so you can be assured it's as guilt free as a pie this tasty could ever be. (I think it's 4 or 5 points per serving, assuming 10 servings.) So indulge! It might be a good alternative to all that chocolate this Easter weekend!
Creamy Lime Pie
105 grams reduced fat graham wafers*
2 tbsp butter
one tin low fat sweetened condensed milk
2 large eggs
1/2 c fresh squeezed lime juice**
1 tbsp grated lime zest
Preheat oven to 350 degrees.
Grind graham wafers in a food processor until fine crumbs form. Melt butter and mix with crumbs until completely moistened. Press crumbs into a 9-inch pie pan. Place in refrigerator.
Combine condensed milk and eggs and mix until smooth. Add lime juice and zest, stir until incorporated and pour into prepared crust.
Bake pie for 20-25 minutes. Cool completely and serve chilled.
* If you don't have a food scale, this is about 1/4 of a 400g package.
** The original recipe called for lemons and lemon zest. Give that a try too!
No comments:
Post a Comment