I was watching ABC’s The Chew a couple of weeks ago and Carla Hall and Daphne Oz did a key lime pie throwdown. Carla used her full fat high calorie version, while Daphne used a lightened up version from the latest issue of Cooking Light. They had some of their audience members judge the pies and all but one person preferred the lighter pie. It wasn’t a blind taste test so the votes may have been a bit biased. Since I am a huge fan of Cooking Light I knew I had to try the recipe for myself, especially since I had just received my issue in the mail. I have honestly never been a huge fan of key lime pie so I wasn’t sure if I was going to be a huge fan. All of my doubts were completely obliterated once I had a bite of this sweet, tart and creamy confection. The crust was pure perfection and I will probably use this method in all my future graham cracker pie crusts. I replaced canola oil with coconut in this recipe since the flavor paired well with key lime. I was nervous that there wasn’t enough butter in the crust, but the white chocolate and oil still held the crust together and added a complex flavor, while cutting back on the saturated fat content. The filling had great texture and was the perfect combination of sweet and tart. I highly recommend using light Truwhip in place of the infamous artificial fat free Cool Whip because it is made with all natural ingredients. I sprinkled the top with toasted coconut for a deliciously tropical crunch.
This pie was so good that I did not even share it! I kept it in the fridge and snuck bites for breakfast, lunch and dinner throughout the week. I think Romain had one slice, but unless i place something in front of his face he usually forgets that it’s there. This pie is perfect for summer as it is so light and citrusy, you won’t feel guilty eating it after stuffing your face with hamburgers. The only downside is that the pie is challenging to slice because it is not as firm as the full fat version. Who needs a slice when you can eat straight from the pie dish? Don’t even bother making another version of this pie this one is the best key lime I’ve ever had. Plus, you can eat twice as much of this one for the same amount of calories!
- 1 cup graham cracker crumbs (about 1 individual package or 8 crackers)
- 1 tablespoon brown sugar
- ⅛ teaspoon salt
- 1 ounce premium white chocolate, grated or finely chopped
- 2 tablespoons butter, melted and cooled
- 1 tablespoon coconut oil
- Cooking spray
- ½ cup plain 2% reduced-fat Greek yogurt (Fage)
- ½ cup fresh Key lime juice or fresh lime juice
- ½ teaspoon grated lime rind
- 3 large egg yolks
- 1 (14-ounce) can fat-free sweetened condensed milk
- ½ tsp coconut extract
- ½ cup sweetened shredded coconut, toasted
- ¾ cup frozen light whipped topping, thawed (such as Truwhip)
- Preheat oven to 350°.
- To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.
- To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped topping.