Lime Basil Pie Recipe
Lime Basil Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This sweet tooth satisfying dessert has a unique taste, plus less calories and fat than the traditional key lime pie.—Samara Donald, Redmond, Washington.
Featured In: Fresh Basil Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + chilling

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 tablespoon grated lime peel
  • 1/2 cup lime juice
  • 2 large egg yolks
  • 1/4 cup minced fresh basil
  • 1 reduced-fat graham cracker crust (8 inches)
  • Sweetened whipped cream or creme fraiche, optional

Directions

Preheat oven to 325°. In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add lime peel, juice and egg yolks; beat just until blended. Stir in basil. Pour into crust.
Bake 15-18 minutes or until center is set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. If desired, serve with whipped cream. Yield: 8 servings.
Originally published as Lime Basil Pie in Healthy Cooking Annual Recipes Annual 2016, p215

Nutritional Facts

1 piece (calculated without whipped cream): 328 calories, 10g fat (5g saturated fat), 72mg cholesterol, 268mg sodium, 49g carbohydrate (39g sugars, 0 fiber), 9g protein.

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 tablespoon grated lime peel
  • 1/2 cup lime juice
  • 2 large egg yolks
  • 1/4 cup minced fresh basil
  • 1 reduced-fat graham cracker crust (8 inches)
  • Sweetened whipped cream or creme fraiche, optional
  1. Preheat oven to 325°. In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add lime peel, juice and egg yolks; beat just until blended. Stir in basil. Pour into crust.
  2. Bake 15-18 minutes or until center is set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. If desired, serve with whipped cream. Yield: 8 servings.
Originally published as Lime Basil Pie in Healthy Cooking Annual Recipes Annual 2016, p215

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