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Reduced-Fat Key Lime Pie

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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.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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