I'm used to making key lime pie from store bought graham cracker crusts, sweetened condensed milk, egg yolks, and key lime juice but I need to cut the sugar.
I did my internet research and found ways to make sweetened condensed milk from scratch and from non-dairy alternatives. I also found some sources that made alternatives with Stevia or other non-sugar things.
But I want to lower the calorie level and use up what I have in the pantry. I have Splenda (original) and will be buying Splenda Sugar Blend for Baking for other stuff. I also have one can of sweetened condensed milk and one can of evaporated milk.
I found this page:
Evaporated vs. Condensed Milk
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Because condensed milk contains sugar, it can not be substituted directly for evaporated milk. However, the other way around, you can substitute evaporated milk for sweetened condensed milk and add sugar. For each cup of condensed milk, use 5 fluid ounces of evaporated milk and ¾ of a cup of granulated sugar. Heat the evaporated milk and sugar together over medium heat until the sugar is dissolved completely. If your recipe says to warm the condensed milk, cool it to the desired temperature, otherwise cool to room temperature before proceeding.
https://kitchensavvy.com/evaporated-vs-condensed-milk
I'm thinking I can use this as a guide and use Splenda Blend instead of the sugar. Or could I get away with just mixing the sweetened condensed and evaporated milks and cut the sugar in half?I do like my citrus pies tangy but with key lime, I think this might be too tangy.
Or since I need to make two pies (I'm also making meringue cookies and key lime pie is the best way I know to use up the egg yolks) I could experiment with the evaporated milk and Splenda for one, make the other the regular way and give away the higher calorie pie. Dithering here.