Tag Archives: key lime pie

Creamy Fat free Key Lime Pie with Gingered Crust

13 Aug

This was born out of my husband’s love of Key Lime Pie and my own love of not having to thaw them from the freezer. It sets up in the fridge and its ready to serve, doesn’t get easier than that.
Plus it’s fat free, low in sugar and uses an oat bran crust — so it’s almost healthy? Yeah, I know. It makes one large 9-inch pie big enough for that family potluck or book club meeting, or just my husband.

Ginger Oat Bran Crust:
1 C. Oat bran (I used Hodgeson’s Mill brand)
6 tsp. Splenda brown sugar blend
6 tsp. warm water
1/2 to 1 tsp. ground ginger (You may want to add last and start with 1/2 and see what you think, I used a full 1 tsp. but I really love a little gingery kick.)
Mix with fork, let it sit a bit as the Oat bran will soak up the moisture. Use bottom of small measuring cup to press it evenly into a 9 inch pie dish. Bake at 350 degrees for 10 minutes until golden in color. Let cool. I speed this up a bit by sticking it in the freezer, along with some hot pads cause I don’t want to melt the shelving.

Creamy Key Lime Filling:
1/2 C. Warm water
1 packet unflavored gelatin ( dissolve in warm water)
1 1/4 C. Cold fat free milk
1 small package of fat free, sugar free instant vanilla pudding
1 package (8 oz.) fat free cream cheese at room temperature
1 tsp. lemon juice
14 packets of True Lime
Zest of one lime
1/8 C. Splenda
1 container (8 oz.) fat free cool whip
Dissolve gelatin in warm water, add milk then pudding. Mix well, till thick then add cream cheese and mix til smooth and creamy. Add lemon juice, lime and Splenda. Last mix in thawed cool whip. Pour into cooled crust and let set up in refrigerator overnight. Serve with a bit of fat free Reddi Whip, then lightly dust whipped cream with a little ginger.

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Key Lime Pie (Low sugar, fat free)

20 Feb

Crust:
12 Tbsp. oat bran (can use gluten free)
6 tsp. splenda brown sugar
1/2 tsp. cinnamon
6 tsp. warm water
Mix with fork until well integrated and little pea sized bits. Press evenly into bottom and sides of large pie pan. Bake at 350 for 5 minutes. Allow to cool.

Filling:
2 (8 oz) tubs fat free coolwhip
2 (8 oz) Philidelphia fat free cream cheese at room temp
1/4 -1/2 C. Splenda to taste
2 tsp. lemon juice
12 packets of True Lime
zest from one lime

Whisk cream cheese with electric beater with sweetener, lemon juice and true lime, then add coolwhip. Fill pie crust, smooth, then top with lime zest. Put in freezer and let harden. Cover. Unthaw in fridge for two hours or so prior to serving. I also use this recipie to make individual “pies in a jar,” baking the crust in 4 oz. canning jars, putting filling in and then lid and freezing for those individual treats later.

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