Key Lime Pie

By April 29, 2015desserts

Key Lime Pie

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 Key Lime Pie

 KEY LIME PIE

I made this recipe and took these photos 4 years ago! I forgot to post the recipe! It is crazy how life gets away with you.

Key Lime Pie
 
Author:
Serves: 12
Ingredients
  • CRUST
  • ¾ cup blanched almond flour or pecan meal
  • ¼ cup coconut flour
  • ½ cup coconut oil or butter
  • ½ cup Swerve
  • 1 tsp stevia glycerite
  • ¼ tsp Celtic sea salt
  • 1 egg
  • FILLING
  • cup "healthified" sweetened condensed milk
  • 4 large egg yolks
  • ½ cup plus 2 tablespoons fresh or bottled Key lime juice
Instructions
  1. CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of pie pan (I chilled the dough first to help with pressing into the pie pan). Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  2. FILLING: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  3. Pour filling into crust and bake in middle of oven 15-25 minutes. Pie should be thickened a bit but still a little giggly in middle (but not runny). Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Key Lime Pie = 421 calories, 29g fat, 2g protein, 55g carbs, 2g fiber
"Healthified" Key Lime Pie = 338 calories, 33.9g fat, 4.9g protein, 7g carbs, 3.2g fiber
 

Key Lime Pie

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 12 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Dairy Free Ketogenic Cooking" and "Keto.". Click here for Keto.: http://amzn.to/2EfrECi Click here for Easy Dairy Free Ketogenic Cooking: http://amzn.to/2ClSqLc

28 Comments

  • Terri B says:

    Your pie is beautiful! Thank you for this recipe.

  • ash says:

    This does look devine – Thank you for sharing Maria!

  • Jennifer says:

    Yay! I’ve been waiting for this recipe with bated breath ever since you mentioned it earlier this week. Now I have it just in time for the weekend!

  • Anne L. says:

    Maria, in the instructions for the dough, part of the parenthetical after “(I chilled the dough once I” seems to have been deleted. Could you let us know what the rest of the sentence says? Thanks!!! I’m really eager to make this!

  • I’m ready to just DRINK the filling!

    • Wenchypoo says:

      I’m going to try this filling recipe as a no-bake parfait. Maybe even freeze the leftovers as a sort of “fat bomb.”

  • Melissa says:

    So excited! One of my favorite pies~

  • Nick says:

    Chill in the fridge or freezer?

  • Jennifer says:

    I was so excited about this recipe, I made two of them at once! Everything worked out great except the last part baking it in the oven. The crust turned out awesome exactly as instructed. The sweetened condensed milk turned out awesome exactly as instructed, but when I put them in the oven for the last 15 minutes, they did not set and I thought they would firm up in the fridge overnight, but they did not. Can you add a parenthetical about how they should look when they come out of the oven? It might have been because I cooked two at once, but I wasn’t sure how jiggly they should be when they come out. Anyway, I froze them and then defrosted them in the fridge and they are not running all over the place anymore, so that is good. They will still be eaten!

  • audrey says:

    making it now, and my sister is commenting on how heavenly it smells! I have to agree! Don’t know if I can wait till dessert to eat it…

  • Valerie says:

    Are you sure about baking the pie for 15 minutes? I’m making it right now, and it was still entirely liquid at 15 minutes. At 25 minutes, it was barely starting to firm up around the edges. I’m just going to keep letting it bake until it achieves the consistency that you noted, but I think either the time or the temperature for the filling part of the instructions is set a little low.

  • Melinda says:

    Made this today and it is pure bliss! My crust even came out pretty like yours!! Thank you so much for such great recipes…

  • NKC says:

    I followed the recipe as written but had to bake the pie for 35 minutes. At 25 minutes, it was set only around the edges. My crust got a little too brown, but I can live with that. I used a 9″ pie pan but didn’t have enough filling to fill up to the rim and ended up about 1cm too low. After boiling down the coconut milk, I ended up with exactly 1 1/4 cups; otherwise I would have just added more. Any suggestions?

    • Maria Emmerich says:

      So sorry:(. I’m not sure.

      • NKC says:

        No worries. I will try again but use more condensed milk. Traditional recipes call for 14oz instead of 10oz. Otherwise, it came out great. It’s a little too tart for my taste, so I will cut back on the key lime juice next time.

        • NKC says:

          I’ve evidently forgotten how to read. After running low on filling a second time, I finally realized I was using a 9.5″ dish with a weird depth (deeper than standard but not quite deep-dish). At any rate, I love the coconut condensed milk and am going to try making traditional Indian-style ice-cream with it.

    • Elizabeth says:

      Same with me! I used pecans instead of almonds for the crust, the filling filled perfectly, but I can’t get it to firm up hardly at all, even after 25 minutes! My crust is turning way too dark (there’s carmelization then there’s burnt) so I’m taking it out and hoping for the best. Was making this for my husband’s birthday treat tonight – fingers crossed something good comes from it! 🙂