I was looking for a light pie recipe, as we love our desserts, but are trying to watch our calories and be a little healthier. I followed the recipe, exactly. I used just the kroger brand, reduced fat graham cracker crust. I put it in for the temp it calls for, and for 13 min. Mine set just perfectly fine! The ONLY thing I would chance, is to put half the recommended amount of lime zest. My fiance pointed out that it's very good, but a bit "spicy" due to too much peel. But other than that, it was GREAT! I would make it again with that adjustment.
I'm largely with London1. I make my graham cracker crust using a different, tried-and-true recipe, so mine wasn't mushy, but I too had to keep the pie in the oven for 20 minutes to get it reasonably well set. I let it cool for an hour on a rack, then put it in the fridge for about five hours before trying it, and the consistency was good. But the lime flavor was somewhat acrid--I may have over-zested, or one of the limes wasn't ripe enough. I plan to try this one again before putting it on the recipe...
This was such an easy recipe so I am not sure how I messed it up...I cooked it for at least twice the recommended time but it never really set and I found when I served it the crust was very mushy. That being said it was very good, although quite tart so I was glad of the Cool Whip on top.
I used this recipe with a few changes. I used this pie crust: http://chocolatecoveredkatie.com/2012/09/01/healthy-graham-cracker-pie-crust/ and I used 3 large eggs instead of the egg substitute. I ended up baking the pie 20-25 min, longer than the recipe indicated. Once cooled, I topped the pie with 8 tbsp whipped cream that I whipped myself and sweetened with a packet of stevia. My husband said it was delicious, better than our local bakery.
Easy to prepare and delicious as well. I made it the day before serving. My family loved it and they did not know it was a "light version"!