Prep 15 mins
Cook 25 mins
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.
- 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
- 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.
I tried this today - so good! My kids loved it too. I made individual sizes in muffin cups so that I could easily give some away!
Wow! This pie was addictive. I did make a few small changes. I used my 9.5 inch pie plate and increased the eggs to three. I increased the baking time by about 10 minutes and put foil around the edges of the pie plate to keep the crust from overbrowning. Both cans of sweetened condensed milk I used were fat free which worked just fine. I also added a teaspoon of lime zest. I did use fat free sour cream on top which didn't seem to be a problem and garnished the top with more lime zest. I will be making this again in the future for sure (though I better not make it too often as I think I could eat the whole pie myself).