On my recent family trip to the island of St. John, we had the most delectable key lime pie I’ve ever seen, or tasted. It was so thick than you could have held it upside down on a fork, without movement and you know what that probably meant…….it was incredibly unhealthy.
Here is my healthier recipe remake of this popular tropical treat. Nutrition profile comparison per slice: most commercial varieties = 450 calories/13g fat vs. my pie = 240 calories/6g fat.
And even green for upcoming St. Patrick’s day. Celebrate on Saturday with this refreshing, simple, no bake sweet treat. Top with homemade whipped cream and a lime wedge if desired…..oh, so good!
- 1 1/2 cups GRAHAM CRACKER CRUMBS
3 tbsp BUTTER, REGULAR, UNSALTED, melted
1/4 tsp SEA SALT
1 envelope PLAIN GELATIN, dry
1/2 cup COLD WATER
14 oz SWEETENED CONDENSED MILK, LOWFAT
1 cup YOGURT, PLAIN, LOWFAT
2 tsp LIME ZEST
1/2 cup FRESH LIME JUICE (about 5-6 limes)
2 tsp HONEY
- 1 tbsp SUGAR
1. Preheat oven to 350 degrees. Combine melted butter, salt and graham cracker crumbs in a cooking sprayed, 9-inch pie pan. Press crust evenly along bottom and sides of pan. Bake for 6-8 minutes or until golden brown and crisp. Let cool.
2. Place water and gelatin in a small sauce pan. Heat on low for 1-2 minutes, stirring, until dissolved. Let cool.
3. Whisk lime juice, zest, honey, sugar, milk and yogurt in a large mixing bowl. Stir in gelatin water. Pour mixture into baked graham crust and refrigerate at least 2 hours. Cut into 10 pieces and serve with fresh whipped cream if desired. Serving size: 1 piece.
NUTRITION INFO PER SERVING (w/out whipped cream): 240 cal, 6g fat, 3.5g sat fat, 38g carb, 29g sugar, 5g protein