Healthy Key Lime Pie
Ever dreamt of a Healthy Key Lime Pie without the healthy taste? Your prayers have been answered! It’s got the perfect combination of tart and sweet, rich and creamy, and healthy and delicious! You’d never know this tangy, sweet, and ultra creamy pie recipe is low in sugar, low fat, high protein, and gluten free.
I am SO SO excited to share this recipe with you because, my very strange family who DON’T like sweets for some reason (seriously, how are we related?), absolutely LOVED this Healthy Key Lime Pie. After taste testing (3 slices of) this pie, I drove over to my mom and dad’s place to drop off a few slices for them to try. Later that night, my dad texted me this:
“Jessica. I don’t blow smoke. Some healthy foods jus taste ok. But this key lime pie is different. I can’t put my finger on it yet but it is AWESOME! Best key lime pie that I have ever had! Not sure what is up but my taste buds are doing the happy dance.”
I seriously squealed and danced around like a weirdo?? My DAD of all people, who never craves dessert, liked my HEALTHY Key Lime Pie. I think my life has been made!
This Healthy Key Lime Pie looks, tastes, and feels like the real deal.
It tastes like it’s from a bakery or nice restaurant. And guess what, it’s totally guilt-free (just check out the nutrition label below)! Everyone who tried this Key Lime Pie gave it two thumbs up, either because their mouths were full of pie or because they were digging in for another bite 😉
Healthy Key Lime Pie
Ingredients
Graham Cracker Crust:
- 2½ cups Graham Cracker Crumbs (you can use homemade!)
- ¼ tsp Salt
- ⅔ cup Unsweetened Vanilla Almond Milk
- 1 tsp Natural Butter Flavor
Filling:
- one batch Homemade Sweetened Condensed Milk (made with 1 tsp Xanthan Gum, not ½ tsp)
- 4 Large Egg Yolks
- 10g (1 tbs, packed) Organic Corn Starch
- 57g (¼ cup) Plain, Nonfat Greek Yogurt
- 1 tsp Key Lime Zest
- ¾ cup Key Lime Juice (freshly squeezed)
Instructions
For the Graham Cracker Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, stir together all of the ingredients. Press the mixture into a 9.5" pie dish. Bake for 13 minutes, or until fragrant and firm. Let cool while you make the filling.
For the Filling:
- In a large bowl, whisk together the condensed milk and egg yolks. Whisk in the corn starch, then whisk in the yogurt and lime zest.
- Last, whisk in the lime juice. It will look curdled at first, but just whisk it vigorously and it will become smooth. Mixture should be very thick, like pudding. Scoop the mixture into the crust and bake for ~16 minutes, or until set (when you move the pan, the center should jiggle slightly but stay in place, like jello)
- Let cool for ~2 hours, then cover and refrigerate overnight. Slice, serve, and enjoy!
I think my brain just exploded. Only 250 calories for a decadent slice of authentic-tasting, tart, and sweet Key Lime Pie. PLUS 10g of protein! No, you’re not dreaming. This is real life.
Hope you enjoy this pie as much as we did!
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With love and good eats,
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– Jess
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PS: Be sure to check out my Healthy Key Lime Cheesecake recipe!
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Indulge − no strings attached!
Oh this looks delicious! I never have the right ingredients on hand to make one of your recipes on a whim but this time I just might! 🙂
Looks gorgeous! Key lime is my favorite too. I made Key lime fudge a few months ago that was super sour, looks like this recipe would be the same great sour flavor. Love it!
Yummy. You’ve got me craving key lime pie!
Beautiful looking keylime pie! This is my husbands favorite pie and I keep saying I am going to make it for him….
howww do you make such healthy things so deliciously?!
We love some good key lime pie. The best that we have ever eaten was from.
Kutchie and Anita Pelaez’s Key Lime Pie Factory.
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“OH YES”, “OH YES”, “OH YES” Thank You VERY, VERY MUCH For Recommending ,..”Mrs. Anita Pelaez OH What Joy It Was Just To Finally Meet This Wonderful Joyous Warm Christan Woman That Owns And Operates The Famous Key Lime Pie Factory And Grille’ Along With Her Loving Husband Mr. Kutchie Pelaez. The Awesome Married Christan Couple Reside In Asheville, N.C.. Together They Have Supplied Our Ministry With The Most Impeccable Beautiful And Delicious Authentic Key Lime Pies.
Their Delicious Pies Are Filled With Love In Each And Every Delicious Cool Sweet And Tart Bite. Our Returning Costumers Cannot Give Them Any Higher Attributes Than Ordering As Many As It Is Possible For Us To Supply Them On A Monthly Bases. Our Highest Recommendations Certainly Go Out To Anita And Kutchie Pelaez. May GOD Continue Blessing Them And Their Fabulous One Of A Kind Key Lime Pie Factory, Truly GOD Given Hidden Magic In The Mountains Of North Carolina. You Know, When You Think About It….It’s No Wonder Everyone Is Saying….”AH”, The Magic Of The Lovely Anita Pelaez And Her Key Lime Pies!
Hey, I would love to make a key lime pie, but I could not find Evaporated Fat Free Milk in German grocery stores and I HATE gelatine! You posted another recipe before…Is the old recipe tasting so great even though it uses “strange” ingredients” that I should give it a try instead of making this new version or can you propose substitutes? Thanks for your help! I appreciate it a lot! 🙂
Julia-
To be honest, I really liked my other Key Lime Pie… but it isn’t an authentic Key Lime Pie in the slightest.
Both recipes use gelatin though, and I’m afraid there isn’t really a substitute for it. It firms up the pies, so without it, it would just be like Key Lime Soup 🙁
-Jess
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Delicious, Delicious, DELICIOUS!!!!!!! Soooo good, when I saw a cup of key lime juice I freaked out a little thinking this would be too sour but I put my faith in your recipe/you and I’m so glad I did. This has to be the best lime recipe I’ve ever tried! Two thumbs up. You gram cracker crust looked a little black so I made your gram cracker recipe ( omitting the water ) then added 3 tbs of melted coconut oil to the wet crumbs, then baked it in the pie pan for 15min. on 350 degrees. The crust turned out perfectly! Wasn’t too crumbly. Wasn’t too dry, or hard! I used xylitol and only left the lime juice mixture on the heat for 20 min… at that point the pot was full to the brim of white bubbles and I had to take it off the heat and whisk vigorously to be able to see the juice at the bottom of the pot. You didn’t say weather to strain the juice or not, no seeds were in my juice so I just boiled the juice, pulp and all with xylitol and it turned out fine. I was a little confused on if I needed to keep the pot that I added the lime concentrate to on heat. So I kept it on low heat until I poured the gelatin mixture in. I used 1 cup and a half of 1% cultured butternut milk. My mom refuses to drink my coconut or cashew milk ( I don’t get why ) with cereal, and gets a half gallon of 2% milk, only this time she got the wrong milk, we both agreed that it was gross ( so now shes stuck with my coconut milk hahaha ). I was worried that the gelatin wouldn’t set at first but it did, and the buttermilk only complemented the flavor. Any recipe that can male 1% cultured buttermilk taste good has to be a fabulous recipe!
OH. MY. GOSH!!!
I don’t know how your comment slipped through the cracks but I’m so glad I found it 😀
I’m so so happy you liked the recipe! Best lime recipe you’ve ever tried?? YOU JUST MADE MY WEEK!
I’ll try remaking the pie again and updating the instructions to be more clear. I don’t think I had any seeds in my lime juice so I don’t think I strained it? Not sure, but I’ll definitely put this on my list to do again 🙂
Best,
-Jess
This looks so good!
Izzy
Looks beautiful. I have never had key lime pie!
I love your healthy alternatives for otherwise sinful recipes! I’m excited to try this key lime pie recipe!
Hi, I must have missed it but how much condensed milk do you use? It just says one recipe? Thanks so much!
You’ll need one full recipe’s worth of the homemade condensed milk, which you’ll need to make first. Make sure to follow the recipe but use 1 tsp of Xanthan Gum instead of a 1/2 tsp 🙂
What if you are using store bought. How much would it be then? 1 can?
It makes 4 cups
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I liked the healthy idea, but don’t like almond milk, so just used crackers and butter for the base – not as healthy, but I factored that in. Also, rather than wasting the egg whites, I made a meringue top with 4 tblpns Stevia. It was delicious!
Meh. This cane out tasteless. Too much of the milk I think. Next time I will try it with half the milk.
Hi Rae! Did you make any ingredient substitutions or omit anything? This pie should be anything BUT tasteless!
Do you have any recommendations for the “natural butter flavor”? Could I use real butter?
Butter flavor is kinda like vanilla extract. A little goes a long way and adds an authentic flavor. You of course could omit it and use about 1/4-⅓ cup of melted butter instead of almond milk 🙂
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Looks perfect! It reminds me of when I was in Key West, so much pie!
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Could I substitute a can of regular condensed milk for the homemade version is calls for?
I haven’t tried that so I can’t be sure if it’ll work but I bet it would be fine! 🙂
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This recipe looks great but I want to make it dairy free. Instead of homemade sweetened condensed milk, would it work if I substitute your recipe of vegan sweetened condensed milk? And do these recipes substitute 1:1?
You can try Let’s Do Organic sweetened condensed coconut milk! It’s not sugar free but it’s super delicious and dairy free! I haven’t tried it but I’m sure it would work just fine 🙂
Thanks! I didn’t find that brand but I did find it. Do I use the whole can? It’s 11.25 oz.
So the entire recipe of Homemade Condensed Milk makes 2¼ cups, which is 18oz, so you’d probably need 1 can PLUS ½-¾ of a 2nd can. Hope you like the recipe Andrea! 🙂
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Can you use egg white instead of the yolks? Or a whole egg?
Just seeing if the yolk part is essential to the pie or if it’s okay to sub it for egg whites – thanks for this recipe!!
Can you use egg whites instead of the yolks? Or would a whole egg work?
I guess what I’m asking is if the yolk part is essential?
Thanks so much for the recipe I can’t wait to try it after finding out the answer to my egg dilemma haha
The egg yolk adds texture, color, and flavor. So I wouldn’t recommend using an egg white instead. Hope you like the recipe!!
Hi Jess
I want to use your graham cracker cookie recipe for this pie crust. Does one batch of the cookies make enough for this crust?
Thanks!
Christine
It should be enough, no problem!! Hope you like the key lime pie 🙂
This is delicious! I have been looking for good low sugar recipes and my whole family loves this one!
I made this dessert for a special occasion- have never spent more time to have such a huge failure – condescending milk turned out fine but when I mixed on eggs and lime zest and juice things went south – tried to bake it anyway but it stayed in liquid stage – not first failure I’ve had with diabetic recipes and I consider myself an accomplice cook
Hey Jessica,
How much does the homemade condensed milk make. I have some of it in my pantry hoping to use up.
Thanks for your time,
Paislee