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Key Lime Pie

Categories: Fourth of July, Make ahead
Type: Desserts and Baked Goods

The climate in the Florida Keys is perfect for limes -- hence the expression "Key Lime." Try this version of the famous pie, which is low in fat and sugar.

Serves: Serves: 8


  • 1 1/3 cups cold water
  • 2 2/3 cups Carnation Nonfat Dry Milk Powder
  • 3/4 cup pourable Sugar Twin or Sprinkle Sweet
  • 2 (4-serving) packages JELL-O sugar-free instant vanilla pudding mix
  • 2 (4-serving) packages JELL-O sugar-free lime gelatin
  • 1 (6-ounce) Keebler graham cracker piecrust
  • 6 egg whites
  • 1 teaspoon lime juice
  • 2 tablespoons purchased graham cracker crumbs or two (2 1/2-inch) graham crackers, made into crumbs

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  1. Place cold water in a 4-cup glass measuring cup. Stir in dry milk powder until mixture makes a smooth paste.
  2. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is very hot, but not to the boiling point. Stir in 1/2 cup Sugar Twin. Mix well to combine.
  3. Cover and refrigerate for at least 2 hours before using. Preheat oven to 350 degrees.
  4. In a large bowl, combine dry pudding mixes, dry gelatins, and refrigerated milk mixture. Mix well using a wire whisk. Spread mixture into piecrust.
  5. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add lime juice and remaining 1/4 cup Sugar Twin. Continue beating until stiff peaks form.
  6. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Evenly sprinkle graham cracker crumbs over top.
  7. Bake for 8 to 10 minutes or until meringue starts to turn golden brown. Place pie plate on a wire rack and allow to cool 15 minutes.
  8. Refrigerate for at least 2 hours. Cut into 8 servings.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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