• Cooking Time: 12-15
  • Servings:
  • Preparation Time:



  • 1 9 - 10 inch graham cracker crust, homemade or prepared (If using a homemade crust it should be cooled completely before using).
  • 3 large egg yolks
  • 1 cup granulated, no-calorie sugar substitute (i.e. Splenda)
  • 3 Tablespoons cornstarch
  • 1 cup reduced-fat sweetened condensed milk
  • 1/4 cup light butter
  • 1/3 cup key lime juice (fresh if possible)
  • 1 Tablespoon key lime zest
  • 1 cup sour cream (regular, reduced fat or no fat)
  • 1 Tablespoon cornstarch
  • 6 Tablespoons cold water, divided use
  • 3 large egg whites, at room temperature
  • 1/3 cup granulated, no-calorie sugar substitute (i.e. Splenda)
  • 1/8 teaspoon baking soda
  • 1 teaspoon vanilla


  • Preheat to 250 degrees F.
  • Whisk egg yolks, in a small bowl, until combined.
  • Combine 1 cup sugar and 3 Tablespoons
  • cornstarch in a small saucepan.
  • Add 1/2 cup milk and whisk to blend. Add remaining milk.
  • Cook over a medium heat, whisking constantly, until the mixture begins to thicken.
  • Spoon 2 Tablespoons of hot milk mixture over egg yolks and whisk to temper.
  • Pour egg yolk mixture into saucepan and bring mixture to a low boil, whisking constantly for 2 minutes.
  • Remove from heat and add butter, stirring until completely melted.
  • Stir in juice and zest.
  • Cool, in saucepan, completely.
  • Stir in sour cream.
  • Spread lime mixture into prepared crust. Set aside.
  • In a small cup dissolve 1 Tablespoon of cornstarch in 2 Tablespoons water.
  • In a small saucepan bring remaining water to a boil.
  • Add cornstarch mixture to boiling water and cook, whisking constantly, until mixture is clear and thickened, about 2 -3 minutes.
  • Remove from heat and cool completely.
  • With an electric mixer beat the egg whites until foamy.
  • Gradually add the 1/3 cup sugar substitute, baking soda and vanilla.
  • Add the cornstarch mixture and beat at a high speed until stiff peaks form.
  • Spread the meringue over the entire surface of the cooled pie, Bake until the meringue is golden brown, about 12 - 15 minutes.
  • Remove pie from oven, set on a rack and cool completely.
  • Chill pie for at least 2 hours or until ready to serve.

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