How many of you guessed our Florida dessert for this week? I mean it was probably one of our easiest choices yet, with the only surprise coming from how easy it was to make. Are you ready….of course you’re ready – Key Lime Pie!
We adapted this recipe from Cooking Light simply because when you consume this many desserts in one week you have no other choice. We also chose an almond pie crust in place of the graham cracker crust thanks to some of the kitchen tips Mandy posted over at The Complete Cook Book. It turns out the almond pie crust is much healthier than the graham cracker crust, and it holds up better at cold temperatures. Thanks for the tips Mandy!
We let the pie crust cool completely before preparing the Key lime filling, which was also super easy. We beat together 2 eggs, 2 egg whites, fat-free sweetened condensed milk, key lime juice and the zest of a lime.
This pie was a definite success. Dad and Miss A both gave it a solid 4 spoons. Mr. N and I gave it 3 spoons. It’s rich, fresh and delicious! And did I mention how easy this was?! The kids both loved the pie, taking theirs with some extra whipped topping.
Print this recipe: Key Lime Pie with Almond Crust