This Key lime pie is usually David’s request for a birthday “cake”. Lest you think my family will eat anything I make, let me assure you that my first attempt at Key lime pie was rejected. This was my second try. Fortunately, I nailed it! What’s special about this pie, besides the special guy this was created for, is the crust. The macadamia nuts push the flavor over the top. This crust is also excellent for other types of pie. Let your imagination be your guide.
Private Island Key Lime Pie
Ingredients
Crust
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup granulated sweetener
- 1/2 cup crushed macadamia nuts
- 1/2 cup blanched almond flour
- 1/3 cup oat fiber
- 1 teaspoon vanilla extract
Filling
- 1/2 cup 1 stick unsalted butter
- 1/2 cup powdered sweetener
- 1/2 cup Key lime juice
- 1/4 cup grated lime zest
- 6 large egg yolks
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 4 drops liquid sweetener
Optional garnish
- Lime slices
- Grated lime zest
- Whipped cream
Instructions
- Preheat the oven to 350F
Make the crust:
- By hand in a bowl or in a food processor, mix together all the crust ingredients until a dough forms. Press the crust into the bottom and up the sides of a 10-inch glass pie pan. Bake for 12 to 14 minutes, until lightly browned. Set aside.
Make the filling:
- Melt the butter in a heavy saucepan over low heat. Whisk in the powdered sweetener, Key lime juice, and lime zest. When the sweetener is dissolved, whisk in the egg yolks.
- Keep the heat low and whisk constantly until the mixture has thickened. Remove from the heat and strain through a fine-mesh sieve to remove the zest. Refrigerate until cool, at least 1 hour.
- In a large bowl, use a hand mixer or stand mixer to whip the heavy cream. As it begins to thicken, add the vanilla extract and liquid sweetener and continue whipping until the mixture is thick and creamy.
- Gently fold the whipped cream into the chilled lime juice mixture so that the filling remains fluffy.
- Use a spatula to fill the crust with the filling and smooth the filling edge to edge. Place the pie in the refrigerator to chill for at least 4 hours or overnight before serving.
- Garnish with lime slices, lime zest, and/or freshly whipped cream, if desired
Nutrition
Nutrition Facts
Private Island Key Lime Pie
Amount per Serving
Calories
397
% Daily Value*
Fat
41.8
g
64
%
Carbohydrates
4.4
g
1
%
Fiber
1.6
g
7
%
Protein
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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