Servings: 8 slices
Calories: 94.7kcal
Equipment
- strainer
- bowl that strainer will fit into
- coffee filters
- pie plate
- Rolling Pin
- mixing bowl
- hand or stand mixer
- measuring cup
- spatula
Ingredients
- 32 oz plain fat free yogurt
- 1 recipe of homemade sugar free & fat free sweetened condensed milk
- 1 graham cracker
- ¼ c key lime juice, Nellie & Joe's Famous West Key Lime Juice
- 2 egg whites or 1 whole egg
Instructions
Preparing the Yogurt (the day before)
- Place the yogurt in a coffee filter lined strainer. Set the strainer inside of a bowl, cover with plastic wrap and refrigerate for 24 hr. Make sure the strainer does not hit the bottom of the bowl. Through the course of the day, empty the whey from the bowl several times. You do not want the strainer sitting in the whey.
Homemade Sweetened Condensed Milk (the day before)
- Make the homemade sugar free & fat free sweetened condensed milk that has been previously posted on this site and refrigerate until needed.
Preparing the Pie Plate
- Use a rolling pin and crush the graham cracker to make crumbs.
- Generously spray the pie plate with Pam. Use a piece of paper towel and smear it around the pie plate bottom and sides.
- Dump the graham cracker crumbs into the pie plate and shake from side to side to coat the bottom. Then over the sink, tilt the pie plate to dust the sides with crumbs. Dusting the pan will take about 1½ tbsp of crumbs. Shake out the excess crumbs. Set the pie plate aside.
Making the Key Lime Pie
- Preheat the oven to 350℉
- Place the thickened yogurt, homemade condensed sweetened milk and key lime juice in a mixing bowl. Use a hand or stand mixer to combine the ingredients until they are well incorporated and smooth.
- Taste the mixture. If the mixture is too tart for you, add a bit more sweetener a tbsp at a time.
- Add the egg whites and beat them in.
- Pour the mixture into the pie plate and smooth out the top with a spatula. Place in the oven to bake.
- Bake for 18 min and then check the pie. Using pot holders, gently shake the pie from side to side - the pie should jiggle in the center. If it jiggles vigorously, bake it for another 1-2 min. I baked my pie for a total of 20 min.
- Remove the cooked pie from the oven. Let cool at room temperature for an hr. Then refrigerate the pie for 5 - 6 hr before serving. I usually make the pie in mid morning so it will be ready for dinner.
- Serve up a slice of pie with a dollop of Reddi-wip or Cool Whip. Refrigerate any remaining pie and consume within 4 days.
- Note: The pie will continue to give up whey after it's sliced. Use a paper towel to soak up the whey.
Notes
The nutrition data for the baked key lime pie is at the very bottom.
The nutrition data for the no bake key lime pie is below.
cal 90.3kcal | carb 13.4g | total sugar 6.8g | protein 8g | sodium 145 mg
The nutrition data for the key lime pie filling is below.
cal 87.5kcal | carb 12.8g | total sugar 6.8g | protein 8g | sodium 139 mg
Nutrition
Serving: 1slice | Calories: 94.7kcal | Carbohydrates: 13.5g | Protein: 9g | Sodium: 159mg | Sugar: 6.8g
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