 |
Key Lime Pie
 Print Version |
 Email To A Friend
Ingredients for Pie Shell:
1 cup ground pecans
2 packets Splenda
3 Tablespoons butter, melted
1/2 teaspoon coconut extract
Ingredients for Key Lime Filling:
16-oz cream cheese, softened
1 large package Sugar-Free Lime Jell-O
2 packets Splenda
1/3 cup boiling water
1/3 cup cold water
1/2 cup heavy cream
1/2 teaspoon coconut extract
Prepare pie shell: Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Mix well. Press firmly into the bottom and up the sides of an 8 inch pie plate and refrigerate until firm.
In a small bowl, whip the heavy cream with sweetener until peaks form; set aside. While it is being whipped, bring water to boil. Mix the jello with 1/3 cup boiling water until all the gelatin has dissolved. Then, add cold water and stir. For the next step you need a big bowl with HIGH sides. Put gelatin in bowl. Slowly add in the cream cheese (add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all the cream cheese is added, put in the remaining coconut extract and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle extra ground nuts on top. Refrigerate several hours or overnight to allow Jell-O to set thoroughly.
Makes 8 servings. 4 grams of carbohydrate per serving.
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
