This recipe is my attempt to make key lime pie without sugar and less carbs. The main recipe is a simple one I found on allrecipes.com which used only a handful of ingredients and took less than an hour to prepare and bake.
The instructions were pretty simple, too, but it had a can of sweetened condensed milk and I wanted a less sweet version. This is the fun part of cooking. I searched for SUGAR FREE CONDENSED MILK. I did not find any in the store so I had to make my own. For the crust, I used the recipe for pecan tart crust my Ninang Tatie made once. It only had butter, cream cheese and flour. I used whole wheat flour and added 1/4 cup of Splenda with fat free cream cheese.
Here’s my version of the EASY KEY LIME PIE:
For SUGAR FREE CONDENSED MILK, I followed the recipe from www.bigoven.com:
1 can fat free evaporated milk (14 oz)
1 1/2 cup fat free powdered milk
1/2 cup Splenda (or even less , just to taste)
Mix it all together. Use a blender because it does have the consistency of condensed milk when mixed. Set aside in the refrigerator. You can actually keep it there for a week.
For MOCK GRAHAM CRACKER CRUST:
1/2 cup butter softened
1/4 cup Splenda
1/3 cup cream cheese
1 cup whole wheat flour
Melt the butter with the Splenda and cream cheese. Mine took a minute in the microwave. The butter will still stay semi-solid but leave it in the container for a couple minutes and it will melt.
Place flour in a bowl then pour the butter mixture. Mix until blended. With your hand is best. The “dough” will feel like crumbs of graham crackers.
Take a pie pan, and start pressing the dough until bottom and sides are covered. This is now ready for your key lime filling. Set aside.
KEY LIME FILLING
1/2 cup key lime juice
4 egg yolks, beaten
Mix together until well blended.
Pour filling onto crust.
Bake in preheated oven 375 degrees for about 15 minutes until set. That’s it.
You can cool before serving or decorate with thinly sliced key lime or even put whipped cream topping.