| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| Crust | ||
| 1 1/4 | cups | graham cracker crumbs |
| 1/4 | cup | light brown sugar -- packed |
| 1/4 | cup | unsalted butter |
| Filling | ||
| 28 | ounces | low-fat sweetened condensed milk |
| 1/2 | cup | low-fat sour cream |
| 2 | large | egg yolks |
| 1 | cup | fresh lime juice -- use key limes if you can |
| Meringue | ||
| 2 | large | egg whites |
| 1/4 | teaspoon | cream of tartar |
| 2 | tablespoons | sugar |
| Heat oven to 350°F. Mix graham cracker crumbs, brown sugar, and butter until crumbs are well moistened. Press into a 9 inch pie plate. Bake for 10 minutes and let cool. Mix together milk, sour cream, lime juice, and egg yolks until light and fluffy. Bake for 10 minutes. Beat egg whites with cream of tarter until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread meringue over pie to seal and bake for 10 to 15 minutes or until meringue is golden. Refrigerate pie. NOTES : If you can't get key limes you can use regular limes. Makes 8 servings |
| Per Serving: 512 Calories; 17g Fat (29.6% calories from fat); 11g Protein; 78g Carbohydrate; trace Dietary Fiber; 97mg Cholesterol; 229mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1 Non-Fat Milk; 3 Fat; 3 1/2 Other Carbohydrates. |