Weekend Recipe Share!

Yay - it’s Friday!  This weekend will be spent relaxing and having fun with great friends!  We have plans with my best friend Kelly one day and with my other best friend Kirstin the next.  It’s the K&K weekend!  Whenever we head to someone’s house, I never like to show up empty handed.  So this weekend, I plan to bring my favorite Key Lime Pie recipe (care of Self magazine)!  I whipped this up yesterday afternoon and was reminded how delicious this recipe is AND such an appropriate dessert for the summer months.  Fresh lime juice = refreshing!  Oh and did I mention easy?!  I tried to take a photo last night, but L smothered our pieces with whip cream (not complaining), leaving both looking messy and not pretty enough for a blog post. 

Key Lime Pie

(320 calories, 9g fat)

Crust:

1 ½ cups of graham crackers, crushed

¼ cup sugar

5 tbsp butter, melted

**Or just use a premade graham cracker crust such as Keebler – like I do J

Filling:

1 can (14 oz) nonfat sweetened condensed milk

½ cup fresh lime juice

1 tbsp lime zest, minced

1 egg

2 eggs, yolks and whites separated

¼ tsp cream of tartar

Topping:

Low calorie whipped topping

Thinly sliced lime (optional)

Preheat oven to 325

For crust: Mix graham cracker crumbs with sugar and butter. Spread evenly over bottom and sides of a nonstick 9" pie pan and bake 5 minutes. Remove from oven; let cool.
**Or just use a premade graham cracker crust like I do!  If you use a premade crust, there is no need to preheat.

For filling: In a medium bowl, using a fork, beat milk, lime juice, and zest. Add 1 whole egg and 2 egg yolks (reserve whites) and beat well. Set aside. In a large mixing bowl, beat egg whites until foamy. After about 20 seconds, add cream of tartar. Fold whites into custard mixture and pour into partially baked crust. Bake 45 to 60 minutes or until set (I cooked mine for about 53-55 minutes.  I like to see a tiny bit of browning on the top of the pie). Let cool. Serve with whipped cream. Garnish with lime slices, if desired.

You all are going to have to TRUST me on this recipe!  If you try it, I want to know! Happy Friday!