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Tropical Key Lime Pie

Tropical Key Lime Pie
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 350F 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.