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Skinny Key Lime Pie

Author Cathy Trochelman

Ingredients

  • For the crust:
  • 1 1/2 c. graham cracker crumbs
  • 1/2 c. butter melted
  • 1 1/2 Tbsp. Truvia Baking Blend
  • For the filling:
  • 3 egg yolks
  • 3/4 c. Truvia Baking Blend
  • 3 Tbsp. flour
  • 3 Tbsp. cornstarch
  • 2 Tbsp. butter
  • 2 tsp. finely grated lime peel
  • 1/3 c. key lime juice
  • For the whipped cream:
  • 1 c. heavy whipping cream
  • 1 Tbsp. Truvia Baking Blend
  • 1/2 tsp. coconut extract

Instructions

  1. Prepare crust by combining graham cracker crumbs, melted butter, and Truvia Baking Blend until well-blended. Press into greased 9-inch pie pan.
  2. Bake at 350 degrees for 10 minutes. Set aside.
  3. In a medium saucepan, combine 3/4 c. Truvia Baking Blend, flour, cornstarch and a dash of salt.
  4. Gradually stir in 1 1/2 c. water.
  5. Cook, stirring constantly, over medium-high heat until thickened and bubbly.
  6. Reduce heat; cook and stir 2 minutes more.
  7. Remove from heat.
  8. In a small bowl, beat egg yolks slightly.
  9. Gradually stir 1 c. of hot filling into egg yolks.
  10. Pour egg yolk mixture back into saucepan with remaining filling.
  11. Bring to a gentle boil; cook and stir 2 minutes more.
  12. Remove from heat.
  13. Stir in butter and lime peel, then stir in key lime juice.
  14. Pour warm filling into baked crust.
  15. Bake at 350 degrees for 15 minutes.
  16. Cool on wire rack 1 hour, then chill at least 3 hours before serving.
  17. *Adapted from Better Homes & Gardens' Lemon Meringue Pie recipe
  18. For whipped cream:
  19. Combine heavy whipping cream, 1 Tbsp. Truvia, and coconut extract in a large chilled mixing bowl.
  20. Using chilled beaters, beat at medium speed until stiff peaks form.
  21. Spoon whipped cream into a Ziploc bag, snip corner, and pipe onto pie slices.