NOTE 1: For the condensed milk recipe - I prefer the coconut cream method, you do not end up tasting the coconut, key lime rules! :) However, I have done 1 3/4 c. coconut cream plus 1/2 c. heavy cream and that works great. Definitely use half bocha sweet and half powdered sweetener of choice, plus I always add a few drops of stevia to balance it all out.
For the pie, go for the 5oz of key lime juice, it's amazing! ;) For my oven it takes 20 minutes to be done. DON'T overcook or you ruin the texture. ;)
NOTE 2: For the crust, be sure you adjust the servings to 9 for a full 9 inch pie! Be sure to pre-bake the crust for 12 minutes.
Ingredients:
3 egg yolks
8 ounces of softened cream cheese
4-5 oz Key Lime Juice (or just lime juice will work also)
14 oz Keto / Low Carb sugar free condensed milk (dairy or non) - use THIS recipe from All Day I Dream About Food - (you will need to make 1 1/2 times the recipe)... Condensed Milk
9″ Paleo & Keto "Graham Cracker" Crust from Gnom Gnom- THIS recipe... CRUST
3/4 c. Heavy Whipping Cream, whipped with 1/2 tsp. vanilla and 1-2 Tbsp. Swerve powdered sweetener.
lime zest for garnish (optional)
NOTES:
*For the Condensed Milk, make 1 1/2 - 2 x the recipe, and use a kitchen scale to weigh out the 14 oz you will need.
METHOD:
Prepare your crust. Do NOT skip the "toasting" of the almond flour, it brings the flavor out immensely! Prebake your crust for 12 minutes, allow it to cool slightly while you prepare your pie filling.
Preheat oven to 350.
In your mixer bowl with the whisk attachment, beat the cream cheese until smooth. Reduce mixer speed to low and add remaining ingredients in increments... a little bit of the condensed milk, one egg yolk, a little bit of lime juice, ... repeat until all ingredients have been added and mixture is thick, fluffy and smooth. Increase speed to medium high and whip 45-60 seconds.
Spread into prepared crust, cover edges of crust with foil or a crust guard (VERY important!) and bake for 15-20 minutes. You want the edges to be just set and the interior to still jiggle. Allow to cool for about 1 hour transferring to refrigerator. Refrigerate until completely chilled, it's best to chill overnight before serving. Spread top with whipped cream and sprinkle on lime zest if desired.
This is a rich and filling pie, you should cut 12 servings from this.