Key Lime Pie

• 1 (14-oz.) can fat-free sweetened condensed milk
• 3/4 cup egg substitute
• 1/2 cup fresh Key lime juice*
• 2 teaspoons Key lime zest*
• 1 (6-oz.) reduced-fat ready-made graham cracker crust
• 1 (8-oz.) container fat-free frozen whipped topping, thawed
• Garnish: lime peel strips

1. Preheat oven to 350u0b0. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet.
2. Bake at 350u0b0 for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).
3. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.
4. *Regular fresh lime juice and zest may be substituted.
5. Try it with Lemon! Substitute fresh lemon juice for lime juice and lemon zest for lime zest.

condensed milk, egg substitute, fresh key lime juice, lime zest, graham cracker crust, frozen whipped topping

Taken from www.myrecipes.com/recipe/key-lime-pie-7 (may not work)