REDUCED-FAT KEY LIME PIE

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Reduced-Fat Key Lime Pie image

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.

Provided by Stella8037

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 375.
  • Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor.
  • Mix in sugar and butter (it's easiest to do this with your hands.).
  • Press crumb mixture into a pie plate.
  • Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature.
  • Reduce oven to 325.
  • Combine condensed milk, lime juice, and eggs - pour into cooled crust.
  • Bake for 15 minutes.
  • Allow to chill at least 2 hours, overnight is better.
  • Combine sour cream and confectioner's sugar, spread over the top of the chilled pie.
  • Garnish with lime zest if desired.
  • 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.

Nutrition Facts : Calories 383.1, Fat 16.5, SaturatedFat 9.3, Cholesterol 90.4, Sodium 219.7, Carbohydrate 53.3, Fiber 0.6, Sugar 42.8, Protein 7.7

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