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July 6, 2012

Key Lime Pie [revisited]

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Last October I made a very different Key Lime Pie, if it should even be called that.  I used strange and not so typical pie ingredients (like cream cheese and coconut butter), and looking back now, I used far too many.  Despite its crazy appearance and "graham cracker crust" (note the quotes), it had an amazing taste from what I recall, and I loved it.

Now that key limes have finally hit the local grocery stores, I needed to make the pie again... only this time, for real.  I wanted it to look, taste and feel like real key lime pie.  I wanted people to think I bought it from a bakery or really fancy restaurant.  And finally, I wanted to use a smaller number of ingredients while also making a nutritionally balanced dish (check out the nutrition label below!).  Luckily, I struck gold on my first attempt (which never happens... yes, it was shocking for me too).  Everyone who tried the pie gave it two thumbs up, either because their mouths were full of pie or they were digging into another bite!  Enjoy :)

Key Lime Pie:  [low fat/sugar, high protein, GF]
(makes one 9" pie)

   Graham Cracker Crust:
      1+1/2 cups Graham Cracker Crumbs (for GF, use these crackers)
      1 tbs Granulated Erythritol (or dry sweetener of choice)
      scant 1/4 tsp Salt
      63g (4.5 tbs) Coconut Oil, very soft
      1/4 tsp Butter Extract

      1 cup Key Lime Juice, fresh
      192g (1 cup) Granulated Erythritol (or dry sweetener of choice)
      one 32g scoop Vanilla Protein Powder
      1/4 cup Plain, Nonfat Greek Yogurt
      1/2 tsp Stevia Extract (3/4 tsp if you want it really sweet)
      one 12oz can Evaporated Fat Free Milk
      one packet Knox Unflavored Gelatin

   Topping: (optional, makes pie very limey)
      4oz Plain, Nonfat Greek Yogurt
      1/2 tsp Stevia Extract
      1 tsp Key Lime Zest

Directions (for the crust):
1.  Preheat the oven to 350 degrees Fahrenheit and spray a pie pan with cooking spray, set aside.
2.  In a medium bowl, stir together the crumbs and salt.  In another small bowl, stir together the coconut oil and butter extract.  Pour all of the coconut oil mixture into the crumb mixture and mix using the back of the spoon to press the oil into the crumbs.
3.  Pour about 3/4 of the mixture into the prepared pie pan and flatten for the base.  Sprinkle the rest of the mixture around the edges of the pan and press it against the wall to form raised edges (I wrapped my fingers in saran wrap to be a little cleaner).  Bake for 10 minutes, or until fragrant and firm.  Let cool while you make the filling.

Directions (for the filling):
1.  In a small pot over medium heat, combine the key lime juice and erythritol.  Stir occasionally.  When it starts bubbling turn the heat down a notch (in between medium and medium-low).  Still stirring occasionally, wait for the mixture to turn a light amber color and thicken (it should look like syrup), about 30-50 minutes (it takes some time, just be patient!).  This should come out to 3/4 cup + 2 tbs of concentrated sweetened key lime juice.  Take the pot off the heat, now you must work quickly, as this mixture will start crystallizing.
2.  In a large, heat-safe bowl, whisk together the protein powder, yogurt and stevia.  Slowly pour in the concentrated key lime juice while whisking and whisk for about a minute.
3.  Pour the evaporated milk into the pot used for the concentrated key lime juice (no need to wash the pot) and sprinkle with the gelatin.  Let this sit for about 5 minutes, then put the pot over medium heat, whisking until the gelatin dissolves.  Alternate whisking the gelatin mixture and the key lime mixture.  Once the gelatin has dissolved, pour the evaporated milk mixture into the key lime mixture while whisking.  Whisk for another minute.
4.  Pour the mixture the prepared graham cracker crust and let cool on the counter for 1-2 hours (my pie had some bubbles on the surface from the whisking, which I left, but they remained after the pie had firmed up.  I would recommend skimming them off the surface with a spoon, but you can leave it if making the greek yogurt topping).  Refrigerate for 2-3 hours, then cover with plastic wrap and refrigerate overnight, making sure the plastic doesn't touch the surface.  Slice and serve the next day, keep leftovers covered and refrigerated.

Directions (for the topping):
1.  Stir all the ingredients in a small bowl and spoon about 1-2 tablespoons over each slice.

^^ key lime graveyard

(label made using these graham crackers, does not include topping)

Yes, only 200 calories for a slice of authentic, rich, tart key lime pie.  No, you're not dreaming.


  1. Oh this looks delicious! I never have the right ingredients on hand to make one of your recipes on a whim but this time I just might! :)

  2. Looks gorgeous! Key lime is my favorite too. I made Key lime fudge a few months ago that was super sour, looks like this recipe would be the same great sour flavor. Love it!

  3. Yummy. You've got me craving key lime pie!

  4. Beautiful looking keylime pie! This is my husbands favorite pie and I keep saying I am going to make it for him....

  5. howww do you make such healthy things so deliciously?!

  6. We love some good key lime pie. The best that we have ever eaten was from.

    Kutchie and Anita Pelaez's Key Lime Pie Factory.


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