Monday, March 05, 2007

Key Lime Pie

1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tbsp (15 ml) Splenda
2 Tbsp (30 ml) olive oil
2 cups (450 ml) skim milk powder
1 1/3 cup (324 ml) Splenda
2/3 cup (150 ml) water
1/2 cup (125 ml) butter or margarine
6 egg yolks
1 pound (454 g) key limes

Combine cracker crumbs, wheat germ and first amount of Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.

In blender, combine skim milk powder, second amount of Splenda, water and margarine. Blend until smooth and thick. Add egg yolks. Mix until smooth.

Zest the limes until you have 1/8 cup (25 ml) if desired. (Adding the lime zest is optional, but adds flavor to the pie) Squeeze the limes to make 3/4- 1 cup (175 ml- 250 ml) juice.

Add lime juice and zest to blender. Mix til smooth, at least 2 minutes.

Pour blender contents into pie crust, and bake at 350*F for 10 -15 minutes. Center should be set, but will wiggle when shaken. Cool to room temperature (45 min- 1 hour), then refrigerate for 2 1/2 - 3 hours before serving.

Serve with your choice of whipped topping.

*Note for People Who Don't Have Sugar Issues: You can replace Splenda, in all cases, with granulated sugar. You may, further, chose to use Borden's (or cheaper store brand) Sweetened Condensed Milk. Instead of using a blender, use beaters or wire whisk and replace skim milk powder, second amount of Splenda, water and margarine with 450 ml (1 1/2 cans) sweetened condensed milk. Measure Sweetened Condensed Milk into large bowl, add the eggs and lime juice as per the recipe.

**Note for Busy People:

If you have children to chase after, (or other homely distractions) try getting everything ready in stages, as the actual assembly is very quick.

Limes can be zested, and the zest kept in a small snack bag or container in the fridge.

Squeeze the juice and store it in a jar in the fridge.

The skim milk powder, Splenda, water and butter for the filling can be mixed ahead of time. Store it in a jar or container in the fridge. (this combination is actually a double recipe of home-made sweetened condensed milk, using Splenda instead of sugar)

Mix the crackers, wheat germ and Splenda for the crust, and store in a bag/container in the fridge til you're ready to make the pie.

When you have time to assemble the pie, dump the crumb mixture in the food processor and add the olive oil. Then, while the pie crust is baking combine all the filling ingredients in the blender.

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