Category Archives: Lime Pies

Pie #39 – Key Lime Pie – Low Carb Version

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I Hope you are having a good weekend and wherever you are, the weather is mild. This weeks pie is the low carb version of a key lime pie.  I’ll be looking for low carb versions of pie for a bit. I have found a whopping three that fit the bill. So if you have any good recipes, send them my way please. This one seemed the most in keeping with the time of year.

I’ve also never done a ground pecan crust. Easy and mesmerizing.

The inspiration for this pie comes from The South Beach Diet and allrecipes. I made a few mods to their recipe.

The crust!:

1 cup ground pecans

3 tbsp. margarine spread, melted (I used I can’t Believe It’s Not Butter”)

1/2 tsp. Truvia sugar substitute

1/2 tsp. coconut extract

In a food processor, ground up the pecans and Truvia. Add coconut extract and melted butter and blend until combined. Place in 9 inch pie plate and spread along bottom and up sides of plate. It may not look like much in relation to the pan, but this is why I say it was mesmerizing.

The filling!:

1/2 cup heavy cream

1/2 tsp. Truvia sugar substitute

1 (6 ounce) package sugar-free lime-flavor gelatin

1/3 cup boiling water

1/3 cup cold water

2 (8 ounce) packages low-fat cream cheese, cut into pieces

1 tsp. lemon zest

1/4 cup fresh squeezed lime juice

1/2 tsp. coconut extract

2 tbsp. ground pecans (optional as garnish)

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 1/2 teaspoon sweetener until soft peaks form. Set aside.

In a large bowl with high sides (this is important, unless you want green gelatin mix all over your kitchen), mix the gelatin with boiling water until all the gelatin has dissolved. Stir in the cold water. Using an electric mixer, slowly beat in the cream cheese. After the cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high-speed until smooth. Carefully fold in the whipped cream. With a spatula, scrape mixture into the pie crust and smooth out. Sprinkle remaining 2 tablespoons ground nuts on top (optional). Refrigerate several hours or overnight to allow gelatin to set thoroughly.

I’ll have a slice after I eat dinner. During the Cowboys/Chargers pre-season game.

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Pie #22 – Coconut Key Lime Pie

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Happy Easter! It’s been a busy weekend. Getting ready for Easter Sunday. Easter egg hunt for the kids on Sunday morning. The Easter Rabbit brought the kids an Xbox Kinnect but didn’t bother to set it up. So I took care of that too. We also have a BBQ at friends today. I made Coconut Key Lime pie for the event. Actually I made two. The below recipe yields one pie. The recipe comes courtesy of Martha Stewart.

The crust!:

6 ounces cookies (about 12 graham crackers or 46 vanilla wafers or 30 chocolate wafers, such as Famous)

3 tbsp. sugar

1/4 tsp. coarse salt

5 tbsp. unsalted butter, melted

Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

The filling!:

1 can (14 ounces) sweetened condensed milk

1 can (13.5 ounces) unsweetened coconut milk

1/3 cup fresh or bottled Key lime juice

7 large egg yolks

2 cups cold heavy cream

2 tbsp. confectioners’ sugar

3 tbsp. sweetened shredded coconut, toasted

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

The pie is really tasty but quite heavy.  Smaller slices will do quite well. The whip cream is thick,  fluffy and sweet,  they custard is rich. The graham craker crust is my new favorite. It’s very simple and holds to the custard well so you get the full range of texture and taste.