Yield 8 to 10 Servings

Graham Cracker Crust


  • 1 and 1/2 cup finely crushed graham cracker crumbs
  • 1/3 C butter, melted
  • 3 T sugar blend

Preparation:  Preheat oven to 350 degrees.

  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl, combine graham cracker crumbs, butter and sugar.
  3. Stir ingredients to combine.
  4. Press the graham mixture into the bottom and sides of a 9″ pie pan.
  5. Bake for 10 minutes.
  6. Let cool completely.

Set aside.

Key Lime Pie Filling


  • 14-ounce can (low-fat) sweetened condensed milk
  • 4 large egg yolks
  • ½ cup fresh squeezed key lime juice (about 11 to 12 key limes)
  • 2 teaspoons of fresh key lime zest


  1. Preheat the oven to 325.
  2. In a medium sized mixing bowl, combine condensed milk, egg yolks, key lime juice and key lime zest.
  3. Use a whisk to make sure all ingredients are combined.
  4. The combined ingredients will naturally thicken slightly.
  5. Pour key lime pie filling mixture into the cooled graham cracker crust.
  6. Bake pie for 10 to 15 minutes or until the pie looks almost all the way set.
  7. Remove pie from oven and let cool to room temperature.
  8. Cover pie and place in the refrigerator as it is best served cold.
  9. To serve top pie with fresh whipped cream and slices of fresh key lime.

Blueberry topping for Key Lime Pie


  • 2 cups blueberries (rinsed and dried)
  • 1/2 cup orange marmalade
  • 1 tablespoon Triple Sec


  1. Heat the orange marmalade and liquor in a small saucepan over medium heat until completely melted.
  2. Arrange blueberries in a single layer over the key lime pie.
  3. Using a pastry brush, brush a layer of melted jam over the blueberries.
  4. Let cool.
This entry was posted in Desserts and tagged , , , , , . Bookmark the permalink.

2 Responses to KEY LIME PIE WITH FRESH BLUEBERRY TOPPING (lighter version)

  1. Mitch Moccia says:

    Looks so good!! What a chef 🙂

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