I’m usually not a huge fan of key lime pie, but we recently got a bag of locally-grown key limes in our Greenling basket, and I had also made some homemade graham crackers, so I thought I would give it a try. Our friends were still visiting, and their 12-year-old daughter was eager to help make some homemade key lime pie.
The result? It was fantastic! We’ll definitely be making this again when we have some fresh key limes!
Key Lime Pie
Adapted from MyRecipes.com
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons butter, melted
2 (14-ounce) cans non-fat sweetened condensed milk
1 1/4 cups Key lime juice
2 large eggs, lightly beaten
1/2 cup fat free sour cream (I use Lilly brand)
2 tablespoons powdered sugar
1. Preheat oven to 325°. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325° for 15 minutes or until lightly browned. Remove and let stand 15 minutes.
2. Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325° for 18 to 20 minutes or until set. Let cool for about 30 minutes at room temperature.
3. Combine sour cream and powdered sugar. Spread evenly over pie. Chill at least 4 hours.
Total Fat: 6.6 g
Cholesterol: 60.4 mg
Sodium: 132.0 mg
Total Carbs: 63.8 g
Dietary Fiber: 0.8 g
Protein: 9.3 g