Creamy Lime Pie

Prep Time
10 min
Cook Time
15 min
Recipe Details
  • 6 oz graham cracker pie crust
  • 14 oz fat free sweetened condensed milk
  • 8 oz regular liquid egg substitute
  • 3/4 cup(s) fresh lime juice, from key limes
  • 3/4 cup(s) fat free whipped topping, thawed if frozen
  1. Preheat oven to 325ºF. Place crust on a baking sheet; set aside.
  2. In a medium bowl, whisk together milk, egg substitute and lime juice; pour into crust.
  3. Bake pie until center looks set but still shakes a little when you tap it, about 15 minutes; remove to a wire rack and cool completely. Transfer cooled pie to refrigerator; chill for 1 to 2 hours.
  4. Cut chilled pie into 12 slices; garnish each piece with 1 tablespoon whipped topping and serve. Yields 1 piece per serving.

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