Key(to) Lime Pie
This lemon-lime pie is a bright, tart, creamy, dessert that sits atop a keto "graham cracker" crust made from Highkey cookies! This a low-carb dieters delight!
Ingredients
HighKey Cookie Crust
- 3 packages HighKey Snickerdoodles finely crumbed
- 6 tbsp butter melted
- 1 tsp vanilla
For the Filling
- 1 recipe Keto Sweetened Condensed Milk see above
- 3/4 cup lemon and lime juice
- 5 egg yolks
- 1 tsp lemon and lime zest
Instructions
Keto Sweetened Condensed Milk
- Prepare the condensed milk according to the recipe instructions. Allow it to cool to room temperature.
High Key Cookie Crust
- Preheat the oven to 375°
- Add the cookies to a blender or food processor and blend until finely crumbed. Add the melted butter and vanilla and stir or blend until well combined.
- Press the mixture into a pie plate or springform pan.
- Bake for 7 minutes. Remove from the oven and allow the crust to cool.
For the Filling
- Preheat oven to 350°
- Combine the cooled sweetened condensed milk, egg yolks, citrus juice, and citrus zest and stir until well combined.
- Pour the mixture into the cooled, prepared, pie crust.
- Bake for 20-25 minutes. The filling will still be jiggly. Allow cooling at room temperature for at least 30 minutes (I cooled mine for over an hour) Before placing it in the refrigerator for a minimum of 2 hours.
Notes
Nutrition Information Per 1 Slice:
Calories: 437
Fat: 44g
Net Carbs: 3.3g
Protein: 5g