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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

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