6 oz. reduced-fat graham cracker pie crust
14 oz. fat-free sweetened condensed milk
8 oz. fat-free egg substitute
1/2 c. fresh lime juice (from Key limes)
8 oz. fat-free whipped topping, thawed

Preheat oven to 325°F. Place graham cracker crust on baking sheet. Set aside. Whisk together condensed milk, egg substitute and lime juice. Pour mixture into crust.

Bake until center looks set but still slightly quavery, like gelatin, about 15 minutes. Cool completely on wire rack. Transfer to refrigerator and chill completely, about 1 to 2 hours. Spread whipped topping over cooled pie.