I absolutely love key lime pie, but most versions are not very ‘skinny’. So, I played around with the recipe I use and love and came up with a lightened up version. You can, of course, make this as one regular size pie, but it’s much more fun to make (and say) Skinny-Mini’s!!
Skinny-Mini Key Lime Pies
- 14 oz. can fat free sweetened condensed milk
- 3/4 cup egg substitute
- 1/2 cup fresh key lime juice (regular limes will work as well)
- 2 tsp grated lime zest
- 8 mini graham cracker crusts, premade
- 16 tbsp fat free whipped topping (such as Cool Whip)
- Lime wedges for garnish
Place condensed milk, egg substitute, lime juice and lime zest in blender. Process until smooth. Pour into mini graham cracker crusts. Place on baking sheet and bake at 350 degrees for 10-12 minutes or until lightly golden brown. Let cool completely and top each skinny-mini with 2 tbsp whipped topping and a lime wedge, if desired.