Reduced-Fat Key Lime Pie - cooking recipe

Ingredients

1 1/2 cups graham crackers (one-third of a package)
1/3 cup sugar
4 tablespoons melted butter
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can fat-free sweetened condensed milk
1 cup key lime juice or 1 cup lime juice
2 whole eggs
1 cup low-fat sour cream
2 tablespoons confectioners' sugar

Preparation

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.