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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You can adjust this recipe to have even lower fat, or use all full-fat ingredients. I use regular sugar and one can of full-fat condensed milk, but you could use Splenda and use non-fat milk for both cans. You could also use egg substitute rather than whole eggs. However, I wouldn't go any lower than reduced-fat sour cream, the non-fat is too thin and runny for a topping. And do NOT attempt this with bottled lime juice - blech. This was originally an Emeril recipe that I tweaked to be low-fat. Ingredients:
1 1/2 cups graham crackers (one-third of a package) |
1/3 cup sugar |
4 tablespoons melted butter |
1 (14 ounce) can sweetened condensed milk |
1 (14 ounce) can fat-free sweetened condensed milk |
1 cup key lime juice or 1 cup lime juice |
2 whole eggs |
1 cup low-fat sour cream |
2 tablespoons confectioners' sugar |
Directions:
1. Preheat oven to 375.
2. Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor.
3. Mix in sugar and butter (it's easiest to do this with your hands.).
4. Press crumb mixture into a pie plate.
5. Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature.
6. Reduce oven to 325.
7. Combine condensed milk, lime juice, and eggs - pour into cooled crust.
8. Bake for 15 minutes.
9. Allow to chill at least 2 hours, overnight is better.
10. Combine sour cream and confectioner's sugar, spread over the top of the chilled pie.
11. Garnish with lime zest if desired.
12. If you use a 9-inch pie plate, you might have a little crust mixture and filling leftover - I usually make mini-pies in ramekins with this so I don't waste the lime-y goodness! For those, I bake the crust 6 minutes and the filling 8-10 minutes.
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