Key Lime Pie

*2 large eggs *2 large egg whites *1/2 cup Key lime juice (such as Nellie and Joe's Famous Key West Lime Juice) *1 teaspoon grated lime rind *1 (14-ounce) can fat-free sweetened condensed milk *1 (6-ounce) reduced-fat graham cracker crust *1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preheat oven to 350°. Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills). Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped topping evenly over filling. Jean Kressy, Cooking Light JUNE 1999