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Dessert: Tart Key Lime Pie

I like my Key Lime Pie mouth-puckeringly-tart; this is as close as I've come to re-creating the Key Lime Pie I've had in Clearwater, Fla. To make healthier, use fat-free condensed milk, nonfat sour cream or plain, nonfat Greek yogurt, reduced fat graham cracker crust; serve with nonfat, sugar-free Cool Whip. You can use the little mini graham cracker tart shells instead of in 1 pie pan; if using the minis, only back for 3-4 minutes.

Key Lime Pie
2 cans sweetened condensed milk
½ cup sour cream or plain Greek yogurt
1 cup lime juice; Key Lime if you can find it
1 tablespoon grated lime zest
2 whole eggs
(2) 9” graham cracker pie crusts (store-bought OR homemade, recipe below)
Preheat oven to 350 degrees. In a mixing bowl, either with a mixer or a whisk, thoroughly mix condensed milk, sour cream, lime juice, lime zest, and eggs; for about 2 minutes by hand. When ready, it will be smooth and slightly thickened.
Pour mixture into pie shells and bake for 5 to 8 minutes. Chill for at least 4 hours; you can make up to 1 day ahead. You can serve with whipped cream or Cool Whip, and thin slices of lime with each slice.
Serves 8
Graham Cracker Crumb crust
3 cups graham cracker crumbs
½ cup packed dark brown sugar
2/3 cup butter, melted

Combine cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of 2 greased 9” pie plates.

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