Wednesday, May 4, 2011

It Takes Two

I had a lunch date with my additional roommate last week at Sermet’s Corner in Charleston. I had never been there but the food was quite excellent and the prices were perfectly reasonable—especially for King Street! Though she was the better of us as far as ordering goes, we both splurged afterwards and got coffee and dessert. I think we were avoiding going back to work, because once the server tempted us with their famous key lime pie (the real pale yellow kind and not the fake lime green kind) we were sold.

Flash forward a week and I am still craving another piece! I have never made a Key Lime Pie, but I knew it couldn’t be that hard right? So I went about Googling recipes and sure enough, it’s about the easiest thing you could ever make. I tried to be good and use the lower-fat ingredients but honestly, with 5 egg yolks involved, nothing could be salvaged.

Reduced Fat Easy Key Lime Pie

5 egg yolks, lightly beaten
1 (14 oz) can fat-free sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared reduced fat graham cracker crust

PREHEAT oven to 375.
COMBINE the egg yolks, sweetened condensed milk and lime juice. Mix well.
POUR into unbaked graham cracker shell.
BAKE in preheated oven for 15 minutes. Allow to cool.
TOP with whipped topping and garnish with lime slices if desired.
CHILL for an hour or more before serving.

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