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Key Lime Pie with Oatmeal/Graham Cracker Crust – lower sugar, lower fat

July 14, 2011
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Key Lime Pie with Oatmeal/Graham Cracker Crust

I did some experimenting to get this just right and was really pleased with the results. You know when something is gobbled up that it’s a success. That was the case last night when I took this to a friend’s house. Even though there were only 3 pie eaters, I took the plate home clean. I don’t like to use artificial sweeteners but turned to Splenda brand sweetener combined with regular sugar (only 1/4 cup each), evaporated milk and cornstarch as a thickener to make a substitute for sweetened condensed milk that is used in so many traditional recipes. The texture of the filling was smooth and the tartness of the key lime juice shined through with just the right amount of sweetness. The ground and whole rolled oats mixed with graham cracker crumbs held together well with half the normal fat and once baked, it crisped up nicely.

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 Oatmeal/Graham Cracker Crust     

  • ½ cup oats ground into fine flour
  • ¼ cup oats
  • 1 cup graham cracker crumbs
  • 2 Tbsp. light brown sugar
  • ¼ cup melted light butter
  • ½ tsp vanilla extract

Combine all and work with hands until crumbly. Press into oiled pie dish or baker. Lay a piece of waxed paper over and press firmly. Bake for 10-12 minutes at 350°. Cool before filling. Place pie dish on a baking sheet to make transfer in and out of oven easier.

Key Lime Filling

  • 1 – 5 oz. can evaporated milk
  • 2 Tbsp cornstarch
  • ¼ cup sugar
  • ¼ cup Splenda® Granulated ( or ½ cup sugar total)
  • 3 eggs
  • ½ cup key lime juice (fresh or Nellie &  Joe’s Famous Lime Juice – so good it’s not cheating to use this)
  • ½ cup whipping cream whipped with 1 tsp sugar and a few drops of vanilla extract

 Whisk cornstarch into evaporated milk removing all lumps. Whisk in sugars, eggs and juice. Pour into cooled crust. Bake for 15 minutes at 350 or until set. Cool for 10 minutes then refrigerate until cold. Serve with whipped cream.

Pour butter and extract into dry ingredients, blend with fork then fingers until crumbly

Press oatmeal-graham cracker mixture into pie dish

Pour key lime filling into crust and bake for 15 minutes

Decorate with whipped cream

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