Ingredients for Key Lime Pie Light
- Graham Cracker Crumbs
- Granulated Sugar
- 2 tablespoons water
- Vegetable Oil
- Low Fat Sweetened Condensed Milk
- 8 ounces ricotta cheese, drained
- Light Cream Cheese
- Fresh Lime Juice
- Zest of 2 key limes
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How to Make Key Lime Pie Light
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate with vegetable spray or baking spray.
- **Make the crust:** In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, 2 tablespoons water, and 2 tablespoons melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate. Bake for 8-10 minutes, or until lightly golden.
- **Make the filling:** In a food processor, combine the sweetened condensed milk, drained ricotta cheese, softened cream cheese, ⅓ cup key lime juice, zest of 2 key limes, and ¼ cup granulated sugar.
- Process until completely smooth and creamy. Scrape down the sides as needed.
- Pour the filling into the baked crust.
- Place the pie in the center of the preheated oven and bake for 15-20 minutes, or until the filling is just set around the edges. The center may still be slightly jiggly.
- Remove from oven and let cool completely on a wire rack. This will help prevent cracking.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- Garnish as desired (optional) before serving and enjoy your light and zesty Key Lime Pie!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
42g
Fat
12g
Carbs
5g
