This version of Key Lime Pie came from my Healthy Cooking magazine, although I still topped it with meringue rather than whipped topping as the recipe indicated. Although it was good, my prior key lime pie was far superior to this version.
Key Lime Pie
1 can fat-free sweetened condensed milk
3/4 cup egg substitute
1/2 cup key lime juice
1 6-oz. ready made graham cracker pie crust
Meringue (see prior Key Lime Pie post)
Preheat oven to 350ºF. Whisk together milk, egg and lime juice until well blended. Pour into pie crust. Bake 17 minutes or until set. Cool on wire rack one hour or until cooled. Chill 3 to 24 hours. Top with meringue, and serve. Serves 8.