SUGAR FREE KEY LIME PIE
I am always trying to find new, encouraging ways to eat healthy. Especially when it comes to desserts. So what if I told you that the creamy, cool pie that you crave during any time of the year comes as a healthy option? I would like to think that’s pretty awesome.
So how do I keep this cool, refreshing dessert healthy and low calorie? By using xylitol and erythritol of course! They are honestly my favorite and only sugar substitutes I use. It just always blows my mind that Lite and Sweet upholds the amount of flavor you would normally expect when you’re eating something that has sugar in it. And it definitely don’t disappoint when it comes to this dessert. This delicious pie makes you feel like you’re taking a bite into summer while staying healthy fit.
I go on and on about Lite&Sweet because it really is a game changer. Not only can you use it in the pie itself, you can also use it in the crust! It makes you feel not so guilty by taking a larger slice than what you were originally planning on having. So yes, this is another one of my favorite guilt free dessert that we can enjoy.
1 1/2 cups graham-cracker crumbs
6 Tbsp unsalted butter (melted and cooled)
3 Tbsp Lite&Sweet
1 cup Lite&Sweet
1/2 cup water
1/3 cup unsalted butter
1/3 cup dry milk powder
4 egg yolks
1/2 cup freshly squeezed key lime juice (about 15 key limes)
1 Tbsp grated key lime zest, plus more for garnish
For the Crust: Heat oven to 375 degrees.
Combine graham crackers crumbs, butter, and 3 Tbsp of Lite&Sweet in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned for about 12 minutes. Remove from oven and let it cool completely.
For the Filling: Lower temperature to 325 degrees.
In medium saucepan combine Lite&Sweet, water and butter. Bring to a boil stirring constantly. Cool slightly. Place cooked ingredients in a blender and add dry milk. Blend well until smooth.
Add egg yolks, key lime juice and zest blend well until all incorporated.
Pour into the prepared cooled crust.
Return pie to oven and bake until the center is set but still quivers when nudged for 17 minutes. Let it cool completely and chill it for 3 hours before serving with Whipped Cream or Meringue
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