The Chew: Light Key Lime Pie Recipe With Greek Yogurt Filling

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The Chew: Cooking Light’s Key Lime Pie

While Carla Hall went the delicious and decadent, but high calories, fat and sugar route with her key lime pie recipe, Cooking Light threw the healthy eating viewers a bone with their light key lime pie recipe. Calorie counters and belly burners rejoice!

The Chew: Light Key Lime Pie Recipe Ingredients

For the Crust:

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The Chew: Light Key Lime Pie Recipe With Greek Yogurt Filling

This light key lime pie recipe is made with Greek yogurt, a healthier alternative to the traditional filling.

  • 1 cup Graham Cracker Crumbs
  • 1 tablespoon Brown Sugar
  • 1/8 Salt
  • 1 ounce Premium White Chocolate (grated or finely chopped)
  • 2 tablespoons Butter (melted and cooled)
  • 1 tablespoon Canola Oil
  • Cooking Spray

For the Filling:

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  • 1/2 cup Plain 2% Reduced-Fat Greek Yogurt
  • 1/2 cup fresh Key Lime Juice or fresh Lime Juice
  • 1/2 teaspoon grated Lime Rind
  • 3 large Egg Yolks
  • 1 14-ounce can Fat-Free Sweetened Condensed Milk
  • 3/4 cup Frozen Fat-Free Whipped Topping (thawed)

The Chew: Light Key Lime Pie Directions

  1. Preheat oven to 350F.

For the Crust:

  1. Blind baking is when you bake the crust before pouring in the filling. You blind bake the crust because it requires a longer bake time than the filling and prevents the crust from becoming soggy.
  2. Combine crumbs, sugar, salt and chocolate in a bowl, stirring well to combine.
  3. Add butter and oil; toss with a fork until moist.
  4. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
  5. Bake at 350 F for 8 to 10 minutes or until beginning to brown.
  6. Cool completely on a wire rack.

For the Filling: 

  1. Place yogurt and next 4 ingredients (through milk) in a bowl.
  2. Beat with a mixer at medium speed for 2 minutes.
  3. Pour mixture into prepared crust.
  4. Bake at 350F for 14 minutes or until set.
  5. Cool pie completely on a wire rack. 
  6. Cover loosely, and chill at least 2 hours. Serve with whipped topping.

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