Key Lime Pie Oh my!

My mom’s birthday was this weekend! One of her favorite desserts is Key Lime Pie! This recipe was thrown together rather quickly for her special occasion. It’s very simple and a crowd pleaser. The recipe below was adapted from a Taste of Home recipe in this past May’s issue. Here is the link . I made a few changes since my mom doesn’t like macadamia nuts and I didn’t have short bread cookies. I also reduced the calories by substituting a few of the full fat products to either fat free or reduced fat products.

Ingredients:
•1 can of non fat sweetened and condensed milk
•1/2 cup fresh Lime Juice (key lime if possible)
•8 once block of reduced fat free cream cheese (softened)

Crust:
•1 1/2 cup of crushed whole grain graham cracker crumbs
1/4 cup melted in salted butter
1/4 cup sugar

Directions for crust:
Preheat oven to 350.

Place graham crackers in food processor. Pulse until fine add sugar, add melted butter.

Press graham mixture in 9″ pie dish. Bake for 8 minutes. Set aside to cool.

Direction for lime filling

Beat the cream cheese until light and fluffy.

Add the lime juice and milk. Mix until incorporated.

Using a spatula spread evenly the lime cream cheese mixture into the cooled pie crust.

Add the lime juice and milk. Mix until incorporated.

Let sit in refrigerator for at least 4 hours to set. The add whipped cream to top and serve.

Fresh whip cream topping
1 cup of whipping cream
1 heaping Tb of confectioner sugar
1 tsp of Pure Vanilla

Directions:

Beat cream in cold metal bowl until soft peaks form, add sugar and vanilla. Beat until stiff peaks form. Spread evenly over cool pie.