There are things that can be adapted or interpreted, and things you just don’t mess with. Key Lime Pie is one of the things you don’t mess with in my opinion.
I seriously fell out for a while with one of my favorite Food Network chefs when she made a frozen fluff pie with green Persian limes…and called it Key Lime Pie. Are you kidding me!?!
Our book group hostess this month – Ms.Ann – served these Key Lime Tarts and they were wonderful. Smooth and tart with just the right balance of flavor…and then she told me they were a fat-free Weight Watchers recipe. THUD! That was the sound of my jaw hitting the floor. I could not believe it…nor could I believe how easy the recipe sounded. I snapped a shot with my iPhone, and all of us begged for the recipe. Ms.Ann obligingly emailed it around to us and I am sharing here, as it is a fabulous bluwater find. Goes to show me that I need to stay open to new adaptations and interpretations. Well, some of them anyway…especially if they’re as good as this!
Book Group Key Lime Tarts
6 oz graham cracker crust
12 mini graham cracker tart crusts
14 oz fat-free sweetened condensed milk
3 oz fat-free egg substitute
8 oz fat-free whipped topping
½ cup key lime juice
Pre-heat oven to 325
Place graham cracker crust (or tart crusts) on baking sheet and set aside.
Wisk together condensed milk, egg substitute and lime juice. Pour mixture into crust.
Bake until center looks set but still slightly quivery (about 15 minutes for pie…baking time will be less for tarts). Cool completely on wire rack then transfer to refrigerator and chill completely (1-2 hours)
Spread whipped topping over cooled pie or tarts. Cut pie into 10 slices. Serve and enjoy.