Key Lime Pie has always been a summer favorite in my family.

When the sun comes out, the temperature raises over 80°F, and the ice cream man can be found roaming kid-friendly neighborhoods, we all suddenly develop the biggest craving for Key Lime. Although we’re not really a pie family (more cakes, cupcakes, etc.), Key Lime is definitely our exception. Maybe it’s the fact that it practically screams “Summer”, or maybe it’s just because it’s so easy to make, but no one in my house can resist a good KL Pie when it’s hot out.

If you’ve ever made Key Lime Pie, you know it’s definitely not the healthiest of pies. Key Lime Juice aside, you’ve still got the condensed milk, sour cream, and graham cracker crust to contend with. Plus, who can resist a slice the size of Nebraska when it’s right there and it’s just so delicious?

I think it’s safe to say that these “Key Lime Pie Bites” are definitely the perfect remedy.

Already portioned out for you and containing zero sour cream or sugary graham cracker, these babies are almost completely guilt-free and prevent over-indulging. And considering that a single slice of regular Key Lime Pie has 11 times more calories than a single one of these, it’s safe to say that if you couldn’t resist a second or third “bite”, you’re still doing yourself a favor.

And really, when it’s hot out and it’s Key Lime Pie, who can resist?

Key Lime Pie Bites

Crust

• 1/2 c walnuts
• 1/2 c old fashioned oats
• 1 tbs molasses

Filling

• 1/4 c plain nonfat greek yogurt
• 1/4 c key lime juice or lime juice
• 1 egg yolk
• 1/2 (14 oz) can fat-free sweetened condensed milk (about 10 tbs)

Preheat oven to 350°F. Blend the walnuts and oats in a blender for 30 seconds, or until mostly blended (a few small chunks are fine). Pour into a small bowl and combine with molasses until a dough is formed. Line two mini muffin tins with cupcake liners and spray with nonstick spray to grease. Press mini balls of the dough into the bottom of each cupcake liner until flat and compact. Bake in the oven for 10 minutes, or until golden brown. Cool completely.

Meanwhile, add yogurt, lime juice, egg yolk, and condensed milk to a mixing bowl. Mix on medium speed for 2 minutes, or until fully combined. Pour into cupcake tins. Bake for 5-7 minutes, or until set. Remove and cool completely. Chill for at least an hour in the refrigerator. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 53

Fat: 2g

Carbs: 8g

Protein: 2g

(Yields 24 mini bites)