Reduced-Fat Key Lime Pie

Total Time
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.

Ingredients Nutrition


  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.


Most Helpful

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!

edusablon August 10, 2008

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).

TexasToast R August 02, 2008

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