Recipe courtesy of Low Carb Luxury!
Ingredients for Pie Shell:
1 cup Now Unblanched Almond Flour*
1/4 cup Splenda*
4 Tablespoons butter, melted
Ingredients for Key Lime Filling:
1/2 cup Thai Kitchen coconut milk*
1/4 cup heavy cream
1 cup Splenda *
1 Tablespoon Expert Foods not/Sugar *
3 Egg Yolks
1/2 cup Nellie & Joe's Key West Lime Juice*
1 drop green food color, optional
Prepare pie shell:
Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.
Combine coconut milk, heavy cream, not/Sugar and Splenda in a small saucepan and cook over low heat, stirring constantly until well mixed and slightly thickened. Set aside and allow to cool.
Combine milk/Splenda mixture, egg yolks, lime juice, and green color. Blend until smooth. Pour filling into pie crust and bake at 350°F for 10 minutes. Allow to stand for 10 minutes before refrigerating. Just before serving, top with freshly whipped cream or meringue topping, and garnish with lime slices.
Serves 8 — 5 grams of carbohydrate per serving. If you cut 6-serving slices, allow
6 1/2 grams of carbohydrate per slice.