Key lime pie?>

Key Lime Pie

by Berkeley Wellness  

Key lime pie was created in the Florida Keys in the days when native limes were plentiful, and fresh milk was hard to come by. Canned milk (sweetened condensed, in this case) makes a rich, smooth pie filling. Now that condensed milk comes in a fat-free form, it’s a real “miracle ingredient” for low saturated-fat desserts.



  • 1 cup graham cracker crumbs
  • 1/3 cup toasted wheat germ
  • 2 tablespoons sugar
  • 2 tablespoons extra-light olive oil
  • 3 tablespoons water


  • 1 large egg
  • 2 large egg whites
  • 1½ teaspoons grated lime zest
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 2/3 cup fresh lime juice (or Key lime juice)


1. Preheat the oven to 350°F.

2. Make the crust: In a medium bowl, stir together the graham cracker crumbs, wheat germ, and sugar. In a small bowl, stir together the oil and water, and mix until combined. Pour the oil mixture over the graham cracker crumb mixture and with a fork, stir to coat. Spray a 9-inch pie plate with nonstick cooking spray. Press the crumb mixture into the bottom and up the sides of the pie plate.

3. Bake the crust for 12 minutes, or until set. Leave the oven on. Cool the crust on a wire rack.

4. Make the filling: In a medium bowl, with an electric mixer, beat the whole egg, egg whites, and lime zest until fluffy. Beat in the condensed milk until combined. Beat in the lime juice until thick.

5. Pour the lime mixture into the crust. Bake for 15 minutes, or until set. Cool on a wire rack. Refrigerate and serve chilled.

Makes 8 wedges.

Nutrition per wedge: 330 calories, 6g total fat (1g saturated), 1g dietary fiber, 60g carbohydrate, 10g protein, 180mg sodium.

A good source of: riboflavin.

Also see 7 Delicious Fruit Desserts.