Creamy Lime Pie
1 6-oz graham cracker pie crust
14 fl oz fat-free sweetened condensed milk
1 cup (8 fl oz) fat-free egg substitute
¾ cup fresh key lime juice
¾ cup fat-free whipped topping, thawed if frozen
Preheat oven to 325ºF. Place crust on a baking sheet; set aside. In a medium bowl, whisk together milk, egg substitute and lime juice; pour into crust. Bake pie until center looks set but still shakes a little when you tap it, about 15 minutes; remove to a wire rack and cool completely. Transfer cooled pie to refrigerator; chill for 1 to 2 hours. Cut chilled pie into 12 slices; garnish each piece with 1 tablespoon whipped topping and serve. Yields 1 piece per serving.