Fat Key Lime Pie Recipe1

As I most recently have a little time, I had been surfing on the web a few days ago. On the lookout for new, exciting tips, inspirational recipes that I've never tasted before, to astonish my family with. Looking for a long time unfortunately couldn't come across lots of interesting stuff. Right before I thought to give up on it, I stumbled on this tempting and easy treat by luck on ambitiouskitchen. The dessert seemed so yummy on its photo, that required urgent actions.
It had been simple enough to imagine just how it is made, how it tastes and how much my husband is going to like it. Actually, it is rather easy to please the guy in terms of desserts. Anyhow, I visited the blog and simply used the step-by-step instuctions that were combined with impressive shots of the task. It really makes life much easier. I can suppose it is a slight inconvenience to shoot photos in the middle of cooking in the kitchen as you may ordinarily have sticky hands so that i pretty appreciate the time and energy she placed in to build this post .
With that said I'm inspired presenting my very own dishes in a similar way. Many thanks for the thought.
I had been fine tuning the initial recipe create it for the taste of my loved ones. I've got to tell you it absolutely was an awesome outcome. They enjoyed the taste, the thickness and loved getting a treat like this in the middle of a stressful workweek. They ultimately demanded even more, a lot more. Thus next time I'm not going to make the same mistake. I'm likely to double the volume to keep them pleased.

You are able to adjust this recipe to have even lower fat, or use all full-fat ingredients. I take advantage of regular sugar and one can of full-fat condensed milk, but you can use Splenda and use nonfat 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 nonfat is too thin and runny for a topping. And do NOT attempt this with bottled lime juice - blech. It was originally an Emeril recipe that I tweaked to be low-fat.
4 tablespoons melted butter
1 (14 ounce) can fat-free sweetened condensed milk
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 together with your hands. ).
Press crumb mixture right 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 in to cooled crust.
Bake for 15 minutes.
Allow to chill at least 2 hours, overnight is much 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 - It's my job to make mini-pies in ramekins with this so I do not waste the lime-y goodness! For those, I bake the crust six minutes and the filling 8-10 minutes.
I tried this today - so great! My young ones loved it too. I made individual sizes - http://www.suncakemom.com/treats/roscon-de-reyes/ in muffin cups so that I could easily give some away!
August 10, 2008
Wow! This pie was addictive. I did make a few small changes. I used my 9. five 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 so use fat free sour cream at the top which didn't seem to be a problem and garnished the top with more lime zest. I'll be making this again in the future for certain (though I better not make it many times as I believe I could eat the whole pie myself).
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Servings Per Recipe: 8