Low Carb Key Lime Pie

Recipe By:
Noodly
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  • Total Time 150 min Ico-add
  • Yield 1 Pie
  • Level Easy

Using a no bake method of preparation, this low carb key lime pie recipe produces a tangy and sweet dessert that is more like a variation on cheesecake than it is a pie.
 

Ingredients

  • For the crust:
  • 2 tablespoons butter
  • 1 cup pecans, finely ground
  • 2 teaspoons splenda (or other sugar substitute)
  • 1/2 teaspoon coconut extract
  • For the filling:
  • 1/2 cup heavy cream
  • 1/3 cup boiling water
  • 1 package sugar free lime gellatin
  • 1/3 cup cold water
  • 2 tablespoons key lime juice
  • 16 ounces (2 packages) cream cheese, softened
  • 1/2 teaspoon coconut extract
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Directions

  1. 1. Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all into the bottom of a pie pan except for 2 tablespoons. Spread over the bottom of the pan and put in fridge to chill.
  2. 2. In a small bowl whip the heavy cream until peaks form, set aside.
  3. 3. Bring the water to a boil. Mix the gellatin with 1/3 cup boiling water until it is dissolved. Add cold water and stir. Add the key lime juice.
  4. 4. In a big bowl with high sides slowly add the cream cheese (I add each package in 4 chunks) and continue to beat with a mixer at slow speed. After all the cream cheese is added put in the coconut extract and beat at high speed until smooth.
  5. 5. Fold in the whipped cream. Stir until just combined. Transfer into pie pan and spread evenly. Sprinkle reserved pecans on top.
  6. 6. Chill for at least two hours so gelatin can set.