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...