Key Lime Pie

I got this recipe from Southern Living magazine and made it for my daughter's birthday instead of a cake.  It was so easy and tasted wonderful, even my husband liked it and he's not a big fan of pies or sweets in general.  I need to pick up some egg substitutes this week  and I'm going to make it again.

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Photo: Beth Dreiling Hontzas; Styling: Amy Burke Key Lime Pie Don't be tempted to substitute bottled lime juice—it doesn't compare to fresh. Other Time: 4 hours 27 minutes minutes Yield:  Makes 8 servings 1 (14-oz.) can fat-free sweetened condensed milk 3/4 cup egg substitute 1/2 cup fresh Key lime juice* 2 teaspoons Key lime zest* 1 (6-oz.) reduced-fat ready-made graham cracker crust 1 (8-oz.) container fat-free frozen whipped topping, thawed Garnish: lime peel strips 1. Preheat oven to 350°. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet. 2. Bake at 350° for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour). 3. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired. *Regular fresh lime juice and zest may be substituted. Try it with Lemon! Substitute fresh lemon juice for lime juice and lemon zest for lime zest. CALORIES 301 ; FAT 4.3g (sat 0.7g,mono 0.2g,poly 0.4g); CHOLESTEROL 7mg; CALCIUM 142mg; CARBOHYDRATE 55.4g; SODIUM 194mg; PROTEIN 7.7g; FIBER 0.1g; IRON 0.9mg  Southern Living, JULY 2010