The lime pie will continue to set as it cools in the refrigerator for 2 hours. Pour key lime filling into cooled pie crust and bake. You can also make your own keto graham cracker crust if you prefer that flavor. Then slowly stir in freshly squeezed lime juice. It will stay fresh in the refrigerator for up to 2-3 weeks or you can freeze it! Combine butter, powdered sweetener and heavy cream in a saucepan and let simmer for 30 minutes until thickened. It’s perfect for the hot summer day or a Spring holiday party. Key lime pie is one of those sweet indulgences that you will want to eat two slices. Unfortunately, store bought canned sweetened condensed milk is not keto approved, but it’s really easy to make your own. Most classic key lime pie recipes use sweetened condensed milk to help thicken and sweetened the pie. Other keto key lime pie recipes use cream cheese to thicken their lime filling, but that’s a stray from the original flavor and traditional recipe. To balance the tartness from the limes, we make our own sugar free sweetened condensed milk – which is quite easy to make and can be made ahead of time. Even though the title says, you don’t have to use key limes for this recipe. Just like my keto peanut butter pie or my chocolate cream pie.įor this pie recipe, we nailed the combination of tart and sweet making this keto pie absolutely irresistible. This keto key lime pie recipe is one of those that I know will be a crowd pleaser no matter what eating lifestyle they follow. Pour into a 9-inch pie plate and press into an even layer on the sides and bottom of the pan.īake for 12-16 minutes, until crust is lightly browned.I always like to have a few desserts that I can bring for the holidays (like Easter or Mother’s Day) or to a summer potluck. Pour filling into white chocolate-lined graham cracker crust and refrigerate for 3-4 hours, until set.Ĭombine all ingredients in a food processor and plus to combine. With the food processor running, very slowly stream the gelatin mixture into the cream cheese mixture. Heat in the microwave for 30 to 60 seconds, until juice is hot enough that the gelatin dissolves into it completely when you stir it. In a small bowl, combine remaining lime juice, gelatin and vanilla extract. In the bowl of a food processor, combine cream cheese, sweetened condensed milk, 1/2 cup lime juice and lime zest. Put crust in the refrigerator for 5 minutes to allow the chocolate to set up. Using a pastry brush, spread the white chocolate in a very thin layer over the surface of a cooled (or store bought) graham cracker crust. Don’t be tempted to go with bottled juice because not only do you need the lime zest to go into the filling, but you pie won’t have the same flavor as it will with fresh.ĩ-inch graham cracker crust (homemade or storebought) I actually used regular lime juice in this pie and not key lime (because I have a lime tree), so feel free to use whatever limes are convenient to you as long as you use freshly squeezed lime juice. I also put a very thin layer of white chocolate between the filling and the graham cracker crust of this pie to ensure that the crust stayed crispy and flavorful, and didn’t get soggy from the filling. It is incredibly light and creamy, and it has such a good lime flavor that you would never know that there was cream cheese in there. This pie uses sweetened condensed milk for sweetness, cream cheese for creaminess and a little bit of gelatin to help the pie firm up while it chills in the refrigerator. This is a non-traditional key lime pie in that it tastes like key lime pie, but there is not an egg in sight. Until I made this one, which just might be my new favorite key lime pie recipe. There are plenty of really great, slightly non-traditional key lime pies out there, but I find that few have the creaminess of that classic unbaked pie. It works well, but because of concerns with having uncooked eggs in the pie, most key lime pies are baked in the oven or omit the eggs entirely in favor of using gelatin to firm up the pie. In the original recipe, the pie is unbaked and relies on the acid from the lime juice to “cook” the egg yolks and thicken the pie. A classic key lime pie is made with sweetened condensed milk, egg yolks and lots of fresh key lime juice.
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