Key Lime Pie
Prep Time: 15 minutes
Cook Time: 50 minutes
Makers of LACTAID® brand products
With the fresh lime juice and lime zest, get ready for this tart and citrus-forward, lactose-free key lime pie!
For the Crust
1 (6 ounces) reduced fat graham cracker crust
For the Pie Filling
3 eggs
¾ cup sugar
½ cup key lime juice, or fresh lime juice
For the Crust
Remove plastic packaging from premade crust. Either keep crust in tinfoil, bottom packaging, or place into an oven-safe pie dish.
Set aside.
For the Pie Filling
Preheat oven to 325 degrees F
Por mixture into crust and bake 40-50 minutes or until the edges are set, but the center is still giggly. The center will firm after cooling.
Combine eggs and sugar in a large bowl. Beat with a mixer until pale yellow and smooth (about 1 minute).
Add lime juice, zest, vanilla and salt and mix to blend. Add LACTAID® Reduced Fat 2% Lactose-Free Milk to the egg mixture, beating until well blended.
Pour the pie filling into crust and bake 40-50 minutes or until the edges are set, but the center is still jiggly. The center will firm after cooling.
Cool pie on wire rack then cover loosely and chill completely in refrigerator, about 4 hours.
To Assemble
Spread whipped topping evenly over pie and serve.
Recipe by LACTAID® Brand
@LACTAID1 teaspoon lime zest
1 teaspoon vanilla extract
¼ teaspoon salt
For the Topping
1 ½ cups reduced calorie whipped topping, thawed