Be prepared! If you are a moderate low-carber and you love Key Lime Pie, this is going to be a go-to recipe. It is super easy to make the entire thick, creamy filling using a blender. We absolutely loved this special pie and it literally lasted a couple of days or so between my husband and me. So good! It tastes very authentic with the buttery crust and tangy sweet and fresh lime filling which is thick and custardy. This has got to be my new favorite dessert!
To be honest, I used ordinary limes from the supermarket or what is known as Persian limes. You can just as easily use bottled lime juice, if you don't have access to fresh limes. If you live in the Florida Keys, you will be able to find key limes in the grocery store. They are small limes and will require a lot to be able to get the amount of juice required.
I didn't bake the crust, but you can if you like: 10 minutes at 350 deg. F. (180 deg. C). This time I simply chilled the crust in the freezer while I prepare the filling which gets poured into the crust and then baked 20 to 25 minutes. Keep an eye on it as you do not want the pie to brown.
Although this pie is tart, it is not overly so. Taste and see if you would like it more tart - just add a bit more lime juice. I think you will love my easy sugar-free, lower carb sweetened condensed milk made quickly and easily in a blender. Although traditionally graham cracker crusts are used with this sort of pie, our nut crust works very well.
Key lime pies are one of the most beloved of desserts. I hope you will try this lower carb version. It will be a bit lower in carbs if you use cream powder versus whole milk powder, but the trade off is that the calories will be higher.
I used a simple glass pie pan. I hope you will try this easy key lime pie recipe which is also naturally gluten-free.
INGREDIENTS:
Crust:
1 cup almond flour (250 mL)
1/2
cup ground walnuts, OR almond flour (125 mL)
1/3 cup butter, melted (75 mL)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
Condensed Milk:
1/2
cup boiling water (125 mL)
3 tbsp unsalted butter (45 mL)
3 tbsp regular butter (45 mL)
11/4 cups whole milk powder, OR (300 mL)
cream powder, OR coconut milk
powder
1/4
cup heavy cream (60 mL)
4 tbsp allulose (60 mL)
1 tsp vanilla extract
Filling:
2/3
cup sour cream (150 mL)
1/2
cup key lime juice, OR regular lime juice, PLUS (125 mL)
1 tbsp extra lime juice (15 mL)
3 large egg yolks
2 tsp lime zest, optional (10 mL)
Garnish:
Crème Fraiche (click for recipe), OR whipped cream
Lime slices
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
Crust: In medium bowl, combine almond flour and
ground walnuts (use a coffee grinder or food processor to grind walnuts). In small bowl, into melted butter, stir the
liquid sweetener. Stir this mixture into
the dry ingredients. Press into a 9-inch
(23 cm) glass pie dish. Chill in the
freezer while preparing the rest of the pie.
Condensed Milk and Filling: In blender, combine boiling water, unsalted
butter, regular butter, whole milk powder, OR cream powder, Or coconut milk
powder, heavy cream, allulose and vanilla extract. Blend until smooth. Add sour cream, key lime juice, OR regular
line juice and egg yolks; blend. Stir in
lime zest, if using.
Pour
over chilled crust and bake 20 to 25 minutes until set. Be careful not to brown the pie.
Yield: 10 servings
1
serving
356.7
calories
9.7
g protein
31.7
g fat
1.6 g fiber
9.6
g net carbs