Light Key Lime Pie

This is a light version of our classic at 30% less fat! Slice through a gorgeous crisp meringue top into a limey custard and a crumbly biscuit base. Sharp, sweet and delicious!
Ingredients
Serves: 6

You will also need...

18cm round flan or cake tin, greased
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins

    Cook time
    25 mins

Each serving typically contains

  • Energy 1885kJ 448kcal 22%
  • Fat 13.1g 19%
  • Saturates 4.0g 20%
  • Sugars 62.6g 70%
  • Salt 0.45g 7%

of an adult's Reference Intake (RI)*
Energy per 100g: 1242kJ/295kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Enter your mobile number

Here's how easy it is...
  1. 1. Melt the spread and mix into the crushed biscuits, tip into the tin and press down with the back of a spoon. Chill for 10 minutes.
  2. 2. Preheat the oven to 180°C (160°C fan ovens), Gas Mark 4.
  3. 3. Whisk the egg yolks with the condensed milk together, then stir in the lime zest and juice (watch it magically thicken!). Pour the mixture over the biscuit base and bake for 15-20 minutes until set. Leave to cool then carefully remove from the tin and transfer the pie onto a baking sheet.
  4. 4. With a clean whisk, beat the egg whites until stiff and peaky then whisk in the caster sugar until glossy and thick. Pile the meringue onto the pie and spread out, making peaks as you go. Bake for a further 5-6 minutes until browned. Leave to cool slightly before serving.
  5. Try substituting the 3 limes for 2 lemons for a zesty lemon meringue pie. You can make this dessert in advance just stop at point 4, cool and refrigerate until needed. When nearly ready to serve, whisk up the meringue and bake.

Discussion Board

  • Gemella
    February 24, 2016
    I made the base yesterday and chilled overnight as i had lots to do
    Today. Quickly whisked up the egg whites after dinner and served this warm. Wow! Really yummy and held together nicely in the (extra large as its a light recipie 😁) slices. Will be trying the lemon version next week. So simple but well tasty 👍
  • lynda
    March 18, 2014
    just had my third slice...absolutely delicious..easy to make...perfect
  • EAB820211
    May 31, 2013
    Made the full fat version today! Mine was made with gingernut biscuit instead, gives the base a bit of a kick. It is scrummy and so easy.
  • Rosco
    February 11, 2013
    This is so easy to make and delicious. Can't taste the difference between full fat and light version.

    Carnation says:
    Hi Ros, well that's a bonus! You can have your pie and eat it! :0)
  • Missy
    January 11, 2013
    Hello Maariyah Khanum. How did your key lime pie turn out?
  • Maariyah
    January 03, 2013
    Thinking of making this. Was wondering whether I could use normal margarine, will it make a difference?

    Carnation says:
    Hi Maariyah, yes it will make a difference some margarines contain a high water content so may make the base soft and crumbly. Butter will make the biscuits stick together so you can easily form a pie shell that will set. You can experiment with some of the higher fat buttery spreads which should work ok.
    Carnation says:
    Hi Maariyah, yes it will make a difference some margarines contain a high water content so may make the base soft and crumbly. Butter will make the biscuits stick together so you can easily form a pie shell that will set. You can experiment with some of the higher fat buttery spreads which should work ok.
  • jo
    August 15, 2012
    Really easy to make and wth little ingredients needed. Cheap to do and takes little time. Will be making this often instead of buying desserts in.