Low-fat Key Lime Pie

"Big decisions in my life have always come easy and are made without hesitation. It is easier for me to make a life-changing decision than to decide what to get for dessert."

-- Tony Hawk

I was a little skeptical of this recipe for a low-fat version of key lime pie when I first saw it. But, Muscle Chow by Gregg Avedon, has yet to steer me wrong. The book has a ton of recipes for people wanting to eating better, lose weight in a healthier way, or simply just want to add a little variety into the diet. Hmmm, that sounds like my channel!

So of course, when I tried the pie, it was Delicious! Give it a try and see for yourself!

Ingredients:

1 1/2 cups (170g) - Crushed graham crackers

1 cup (100g) - Quick Cooking Oats

1/2 cup (110g) - Applesauce

1 tsp - Cinnamon

3 Egg yolks

1 Can (300ml) - Low fat condensed Milk

1/3 cup (70g) - Lime Juice

Directions:

1. Preheat your oven to 350 degrees, and lightly grease a pie tray.

2. In a bowl, combine the Graham crackers, oats and cinnamon.

3. Then, add the applesauce and mix until you have a consistency that resembles wet sand. It should form into small clumps.

4. Pour the mixture into the pie tray and pat it down in order to create the crust. Flatten the crust against the sides as well as the bottom, so the key lime mixture has something to sit in. Bake in the oven for 15 minutes.

5. Five minutes before the crust is ready to come out, combine the egg yolks, low-fat condensed milk and lime juice in a bowl. Whisk until smooth.

6. Take the pie tray out of the oven and turn it down to 250 degrees.

7. Pour the key lime mixture onto the crust, and use a spatula to smoothen it out. Place it back into the oven at the new temperature for an additional 40 minutes or until the middle does not jiggle.

8. When the pie is ready, allow it to cool before placing it in the fridge for at least 4-6 hours.

9. Decorate with low-fat whipping cream, and enjoy!