Reduced-Fat Key Lime Pie

"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."
 
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photo by TexasToast R photo by TexasToast R
photo by TexasToast R
photo by TexasToast R photo by TexasToast R
Ready In:
40mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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).
     
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RECIPE SUBMITTED BY

I am really into the concept that quick, affordable, AND healthy is totally possible, and using fresh and local foods while doing it! I'm definitely guilty of taking shortcuts in a pinch, but I never make anything with a can of Cream of Chicken soup (blech). Recently I've been all about lentils and quinoa, and any vegetable on the grill! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> Also, I'd just like to state for the record here: "Marinade" is the dressing you put on meat to make it juicy and tasty - i.e. "Use italian dressing for a marinade." "Marinate" is the act of using that dressing - i.e. "Marinate the chicken one hour". Ok, that's all from the Vocabulary Police for today. ;)
 
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