Happy Pie Day! The calendar has dictated that today is a great day for pie, so I’ve whipped up a healthy recipe for one of my favorites: key lime.
Refriderator pies like this are actually quite easy to lighten up, so this pie has less than 200 calories per serving and is packed with protein. You could definitely eat it for breakfast without any guilt.
I have to admit, I had originally envisioned making this pie with plain Greek yogurt, sugar, and key lime juice. As it turned out, my grocery store didn’t carry key lime juice. I was about to scrap the whole idea when I realized that my grocery store was likely the norm, but just because your store doesn’t carry key lime juice doesn’t mean you shouldn’t be able to make a nice key lime pie. I decided, instead, to go with a method that I had seen around Pinterest: using key lime yogurt to flavor the filling. My grocery store had lots of options when it came to key lime yogurt, so I went with the healthiest I could find: Dannon Light and Fit. It actually only has 7 grams of sugar per serving–a very reasonable amount, I assure you. I’m the kind of person who spends far too much time checking things like grams of sugar in yogurt (you’d be surprised how sugary some of them are). Anyway, the yogurt filling worked out really well. I cut it with Cool Whip 0 to keep things light and fluffy, and thickened it with gelatin to keep it from being just a soupy pile of yogurt in a crust. The results are really quite good for a nice light and healthy dessert.
Whats your favorite kind of pie? I’d love to hear in the comments.
Key Lime Pie
Servings: 8 · Serving Size: 1/8th · Calories: 174
Fat: 5 g · Cholesterol: 12 mg · Sodium: 198 mg · Carbs: 26 g · Fiber: 0 g · Sugar: 16 g · Protein: 8 g
For the crust:
- 1.5 cups graham crackers
- 5 Tbsp whipped butter
- 1 Tbsp brown sugar
For the filling:
- 2 Tbsp water
- 1 Tbsp lime juice
- 1.5 tsp gelatin
- 4 oz. fat-free cream cheese
- 3 containers Dannon Light and Fit key lime pie yogurt
- 3 Tbsp sugar
- 1/2 cup Cool Whip 0
- 2 tsp grated lime peal
Spray a nine-inch pie pan with nonstick cooking spray.
Put graham crackers, whipped butter, and brown sugar into your food processor and pulse a few times. Add 1 – 2 Tbsp of cold water and pulse a few more times, until the crust has the texture of grainy damp sand.
Press the crust into the bottom of your pie pan, making an even layer.
Refridgerate for 30 minutes, and preheat oven to 375 degrees. Bake until the crust has just turned golded, about 10 – 12 minutes. Remove from oven and let cool completely before adding the filling.
In a small sauce pan mix water and lime juice. Sprinkle gelatin on top of lime juice mixture and let stand for 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
In a medium-sized bowl or food processor beat the cream cheese until its smooth. Add in yogurt, sugar, and gelatin mixutre and mix on low until thoroughly combined. Fold in Cool Whip and lime peel.
Pour pie filling into pie crust and spread out with a spatula until the top is nice and smooth. Refridgerate for at least 2 hours before serving.