Key Lime Pie Recipe

Name: Key Lime Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 graham cracker squares; 2 Tbs. sugar; 2 Tbs. 1% fat vanilla soy milk; 1 ¼ cups 1% fat vanilla soy milk; ¾ cup nonfat egg substitute; 2 oz. low-fat silken tofu; 3/4 cup sugar; ½ cup lime juice, preferably from Key limes; 1 Tbs. grated lime peel; 1 Tbs. tapioca flour or cornstarch; 1/2 tsp. vanilla extract; 4 egg whites, at room temperature; 1/4 cup sugar

Servings: persons

24 graham cracker squares
2 Tbs. sugar
2 Tbs. 1% fat vanilla soy milk
1 ¼ cups 1% fat vanilla soy milk
¾ cup nonfat egg substitute
2 oz. low-fat silken tofu
3/4 cup sugar
½ cup lime juice, preferably from Key limes
1 Tbs. grated lime peel
1 Tbs. tapioca flour or cornstarch
1/2 tsp. vanilla extract
4 egg whites, at room temperature
1/4 cup sugar

1
Preheat oven to 350 F. Make crust: In food processor, process graham crackers into fine crumbs (you should have about 2 cups).
2
Add sugar and soy milk and process until mixture is texture of sand, about 30 seconds.
3
Lightly coat 10-inch pie plate with cooking spray.
4
Press crumb mixture into bottom and sides.
5
Bake crust for 5 minutes.
6
Let cool for 10 minutes before filling.
7
In food processor or blender, combine filling ingredients and process until smooth.
8
If mixture is lumpy, press it through sieve.
9
Pour filling into crust.
10
Bake pie until custard is firm, about 40 minutes.
11
Let cool.
12
Make meringue: Fill large saucepan halfway with water and bring to a boil.
13
In metal bowl that will sit securely on top of saucepan, combine egg whites, sugar and pinch of salt.
14
Place bowl over hot water.
15
Stir constantly until egg whites are warm to the touch.
16
Remove bowl from pan and beat with electric mixer at high speed until stiff peaks form, about 12 minutes.
17
Transfer meringue to pastry bag fitted with large star tip.
18
Preheat broiler.
19
In lattice pattern, pipe meringue onto pie.
20
Broil 5 inches from heat source until lightly browned.

2046

kcal

Calories

Fat

159

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 graham cracker squares, 2 Tbs. sugar, 2 Tbs. 1% fat vanilla soy milk, 1 ¼ cups 1% fat vanilla soy milk, and more.

Yes, Key Lime Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Key Lime Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions