Photo Credit: Drizzle Me Skinny.
Craving a classic dessert without the guilt? Try this Weight Watchers Key Lime Pie, which is only 4 points per slice! Unlike other WW versions that rely on no-bake methods and pre-made ingredients, this recipe is a custardy, baked delight made from scratch. It uses fat-free evaporated milk and a zero-calorie sweetener to keep it light, while egg yolks give it a rich, velvety texture. This pie strikes the perfect balance between citrusy and sweet, creating a delectable treat that’s both healthy and satisfying. Dive into this low-calorie dessert and enjoy every guilt-free bite!
Ingredients in Key Lime Pie
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Key Lime Pie Filling
- ⅔ cup Key Lime juice
- 3 Egg yolks
- 12 fl oz Fat-free evaporated milk
- 1 cup Zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit powder)
- ¾ tsp Vanilla extract
- ½ cup Plain, unsweetened Almond milk
- 5 tbsp Cornstarch
Graham Cracker Crust
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- 4.5 oz Low-fat graham cracker crumbs
- 2 tbsp Zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit powder)
- 3-5 tbsp Unsweetened applesauce
First Step
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Preheat and Prepare Crust: Preheat oven to 325°F. In a large bowl, combine graham cracker crumbs, low-calorie sweetener, and 3-5 tablespoons of applesauce until the mixture binds together. Press into a greased 8 or 9-inch pie dish and bake for 10-15 minutes until firm.
Make Filling Base: While the crust bakes, heat vanilla extract, almond milk, and evaporated milk in a pot on low until warm (do not boil).
Second Step
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Mix Lime and Sweetener: In a bowl, combine lime zest and sweetener, massaging to extract oils. Add cornstarch and whisk. Mix with yolks and lime juice to form a paste.
Combine and Thicken: Slowly add the paste to the warm milk mixture, whisking constantly. Cook on medium-low for 15-20 minutes until it thickens enough to coat the back of a spoon (do not let it bubble).
Fill and Smooth: Let the filling sit for 5 minutes, then pour into the baked crust. Pop bubbles with a toothpick or by gently tapping the pan.
Third Step
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Bake Pie: Bake at 325°F for 25-30 minutes until edges are set. If the center is still wet, reduce temperature to 250°F and bake another 5-10 minutes until the center jiggles slightly and internal temperature reaches 145°F.
Cool and Chill: Allow the pie to cool to room temperature, then refrigerate to firm up. Serve the same day for best texture.
Variations and Substitutions
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- Regular Limes: If key limes aren’t accessible, you can use regular limes like Persian limes. The flavor will be slightly different but still delicious.
- Key Lime Pie Bars: Turn this recipe into dessert bars that can be sliced into squares. Use a 9 x 13 pan for the crust and spread the batter thinly. Reduce baking time and keep an eye on them to avoid overcooking.
- Key Lime Pie with Meringue: Add a fancy touch by topping your pie with homemade meringue. Brown the meringue with a kitchen torch or in a 450°F oven for a few minutes for a stunning look.
- Sweetener vs. Sugar: This recipe uses sweetener instead of sugar to keep it Weight Watchers-friendly. If you swap the sweetener for granulated sugar, the points will increase to 12 points per serving due to the need for a lot of sugar to balance the lime juice’s sourness.
- Milk Type: You can use skim milk instead of plain unsweetened almond milk. It will work just as well and still taste great.
- Topping Ideas: For a pretty presentation, top your pie with fat-free Cool Whip to keep the points low. Alternatively, use classic whipped cream or garnish with extra lime slices and zest, depending on your preference and points allowance.
Tips and Tricks for Making the Best Key Lime Pie
- Cook Low and Slow: Use medium-low heat on the stovetop. This is crucial for custard recipes with eggs to prevent scrambling or curdling. Patience is key for achieving a smooth, creamy filling.
- Easier Crust Handling: If the graham cracker crust is too sticky to spread, place it in the freezer for a few minutes. This will make it easier to press into the pie tin without sticking to your hands or utensils.
- Proper Filling Consistency: The key lime filling should have a thick gravy-like consistency when removed from the stovetop. Ensuring it is already somewhat thickened before baking is vital for proper setting.
- Allow Time to Set: Let the pie set in the fridge before slicing. It needs this resting time to become firm enough to hold its shape. While best enjoyed the same day, keep any leftovers covered in the fridge.
