It’s officially summer. OK, not officially in the solstice sort of way, but in the “I’m going to lay out in the backyard with a Coors Light in my hand and probably sweat a lot” sort of way. In three days we celebrate Memorial Day and honor our vets and military, and run in the annual BolderBoulder 10K. It was 85 degrees out today. I can’t really comprehend it; It’s been winter for eight months here and I’d nearly forgotten what warm weather even felt like!
This morning we went on a beautiful hike through Green Mountain, just west of Boulder. It was a strenuous and satisfying two hour hike, and after we had salad and pizza at a local joint called Beau jo’s. After lunch I was craving something sweet. Not just anything, but a summery sweet something. Being a long time resident of the south, the first thing to come to my mind was Key Lime Pie. I had never made it myself, so I decided to look into a few recipes and attempt to create something straddling the southern goodness / healthy light line. Which is difficult. If you need to eat pie, this is probably one of the lighter options. Unfortunately so many of the recipes I came across had sugar as an ingredient, or heavy cream…I wanted to cut back a bit!
The result was the recipe you’ll find below. It was the perfect compliment to our dinner of grilled brats and beans. And so refreshing!! Needless to say, by the end, we had consumed ⅓ of the pie between the two of us after dinner. Hey-it’s worth it. Happy summer!!
Key Lime Pie (“Light”)
- 1 ½ cups graham cracker crumbs
- 2 tbs melted butter
- 1 egg white
- 1 tbs water
- 1 14 oz can fat free condensed milk
- ¾ cup egg whites
- zest of two regular limes, or 3-4 key limes
- ½ cup fresh squeezed lime juice
- whipped cream to garnish
- Preheat oven to 350 degrees.
- In medium bowl, whip single egg white with whisk until frothy.
- Mix in graham cracker crumbs until evenly coated.
- Add tablespoon water and mix.
- Add melted butter and combine.
- Press mixture into greased pie pan, coating bottom and up sides (wetting fingertips for this step will help form crust).
- Bake for 8 minutes, remove to cool while preparing filling (leave oven set to 350).
- In blender, combine condensed milk, lime zest, juice, and egg whites. Blend until smooth (about a minute).
- Pour into prepared crust.
- Bake for 10-12 minutes at 350 degrees.. The pie will still be jiggly in the center, but will set as it cools.
- Let cool on counter for 45 minutes, chill in fridge for 1 hour. Serve cold, topped with whipped cream!