Key Lime Pie

This light and delectable key lime pie is made without condensed milk, which is traditionally used in key lime pie.

PREP TIME: 15 MINUTES

COOK TIME: 1 HOUR

PASSIVE TIME: 2 HOURS

MAKES: 12 SERVINGS

SERVING SIZE: 1 SLICE

For the crust

2 cups (7oz/200g) almond flour

³⁄₄ cup (2oz/60g) coconut flour

¹⁄₂ tsp xanthan gum

¹⁄₂ tsp baking powder

¹⁄₄ tsp salt

³⁄₄ cup (6oz/180g) cold unsalted butter

For the filling

2¹⁄₄ cups (17fl oz/500ml) heavy cream, divided

2 tbsp (1oz/30g) unsalted butter

¹⁄₂ cup (2.8fl oz/80g) granular erythritol, divided

zest and juice of 4 limes

4 large eggs, warmed to room temperature

1 tsp vanilla extract

1. Make the crust by combining the almond flour, coconut flour, xanthan gum, baking powder, and salt in a food processor. Pulse until combined.

2. Add the butter to the food processor in tablespoon-sized chunks. Process for 20 seconds or until the ingredients are just combined. (If you don’t have a food processor, you can use two forks to mash the ingredients together). Tightly wrap the mixture in plastic wrap and transfer to the fridge to chill for a minimum 2 hours.

3. While the crust is cooling, combine 1¹⁄₂ cups of the heavy cream, butter, and ¹⁄₄ cup of the erythritol in a medium pan placed over medium heat. Stir the mixture continuously until the erythritol is dissolved, then reduce the heat to low and let the mixture simmer for 30 minutes. Remove from the heat and set aside cool.

4. In a large bowl, combine the remaining heavy cream, remaining erythritol, lime zest, lime juice, eggs, and vanilla extract. Slowly add the heated cream and butter mixture, stirring continuously, until the ingredients are well combined.

5. Preheat the oven to 320°F (160°C). Place the chilled pie crust dough between two sheets of parchment paper and roll it flat enough to extend past the edges of a 9.5-inch (24cm) pie pan by about 2 inches (5cm).

6. Remove the top sheet of parchment paper. Place the pie pan upside-down on top of the pastry dough sheet, then flip both right-side-up so the pie pastry is nested inside the pie pan. Use a fork to poke holes in the base of the crust. Transfer to the oven and bake for 20 minutes.

7. Pour the filling into the baked crust. Place the pie back in the oven to bake for an additional 40 minutes or until the center of the pie is firm.

8. Transfer the pie to the refrigerator to cool for a minimum of 1 hour prior to slicing into 12 equal-sized servings. Cover with plastic wrap and store in the fridge for up to 4 days.

Tip For a crust that does not need to be prebaked, substitute 4oz (120g) lard and ¹⁄₄ cup water for the butter.

NUTRITION PER SERVING

350
CALORIES

33g
TOTAL FAT

8g
TOTAL CARBS

4.5g
NET CARBS

7.2g
PROTEIN