Easy and Delicious Reduced-Fat Key Lime Pie

4 teaspoons grated lime zest

4 large egg yolks

½ cup fresh lime juice (from about 3 to 4 limes)

1 can (14 ounces) fat-free sweetened condensed milk

1 reduced-fat graham cracker pie crust

3 cups fat-free nondairy whipped topping

Place oven rack in center position and heat oven to temperature directed on pie crust package.

While oven heats, make filling: In a medium glass mixing bowl whisk lime zest and egg yolks together for 2 minutes or until combined and green in color. Beat in sweetened, condensed milk until combined. Beat in lime juice and set mixture aside at room temperature to thicken, about 15 minutes.

For the crust: Remove crust's protective plastic cover, and follow directions for pre-baking. Cool on wire rack.

With oven rack in middle position, set oven temperature to 325 degrees.

Pour thickened filling into pre-baked crust, smoothing surface. Bake 15-17 minutes or until center begins to firm, yet wiggles slightly when jiggled. Cool pie on wire rack and then chill in the refrigerator for 3 hours.

Prior to serving, spread nondairy whipped topping evenly on pie.

Serves eight.

Cook's note: If you can locate Key limes, by all means use them in this recipe. They're small, so plan on spending more time squeezing them. In addition, keep in mind they'll probably produce a slightly less sweet result.

Nutrition values per serving: 167 calories (27.8 percent from fat), 5.2 g fat (1.7 g saturated), 24.8 g carbohydrate, trace amount fiber, 2.4 g protein, 107 mg cholesterol, 102 mg sodium.