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Homemade crust is easy to make with this recipe. It's the perfect way to end a meal.
For the graham cracker crust
- 1/4 Cup organic almond flour
- 3/4 Cups organic coconut flour
- 1/4 Teaspoon salt
- 1/4 Teaspoon baking soda
- 1 Teaspoon cinnamon
- 1/4 Cup organic coconut oil, softened
- 1/4 Cup organic sugar
- 1 organic egg
- 1 Teaspoon vanilla
For the filling
- 4 Ounces 1/3 less fat cream cheese, softened
- 3/4 Cups juice
- 1 Tablespoon unflavored gelatin
- 14 Ounces can Heavenly organic sweetened condensed milk
- 1/2 Cup fat-free organic Greek yogurt
- 1 Teaspoon vanilla extract
- 1 cup white sugar
- ¼ cup all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups water
- 3 eggs
- 1 tablespoon butter
- ¼ cup key lime juice
- 1 tablespoon grated lime zest
- 1 (9 inch) pie crust, baked
- ¼ teaspoon cream of tartar
- 6 tablespoons white sugar
Preheat oven to 425 degrees F (220 degrees C).
Separate the eggs. Beat the egg yolks and set the whites aside.
Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.
Key Lime Pie Recipe
Prep Time: 10 minutes
Cook Time: 540 minutes
Serving Size: 1 piece (113g)
Calories: 240 Calories
1 package (8 oz) sugar-free oatmeal or gingersnap cookies, crushed (1 3 ⁄ 4 cups crumbs)
3 Tbsp butter (unsalted), melted
1 can (12 oz) evaporated milk
5 oz ( 1 ⁄ 2 cup plus 2 Tbsp) lime juice
8 Tbsp frozen (thawed) sugar-free whipped topping
In medium bowl, stir together cookie crumbs, 1 tablespoon Truvia ® Sweet Complete ® Granulated All-Purpose Sweetener and melted butter. Press into bottom and 1-inch up sides of ungreased 9-inch pie plate. Bake 10 minutes.
Meanwhile, place cornstarch in medium bowl. Slowly beat in milk with whisk, then beat in salt and egg yolks. Add 2 tablespoons Truvia ® Sweet Complete ® Granulated All-Purpose Sweetener, lime juice and lemon extract beat with whisk. Pour into crust (it doesn’t matter if crust is still hot).
Bake 25 to 27 minutes or until filling starts to set around edge. Filling will still look runny, but will thicken and set as it cools.
Cool completely on cooling rack, at least 25 minutes. Cover and refrigerate 8 hours before serving. Top each piece with whipped topping.
Autonomie Project’s Blog
April showers bring May flowers and May brings the start of BBQ Season! Alright, so maybe we adjusted the childhood song, but one can not deny that the month of May starts off the summer BBQ season, especially with Memorial Day right around the corner. Although there are a million and one recipes for great BBQ foods, we thought this year we would start with dessert. We know, we know, your Mother wouldn’t approve, but we think you will approve of our delightful Vegan Key Lime Pie Recipe! The pie is great any time of year but is perfect for Spring and Summer cookouts as well as dinner parties, and to top it off, this recipe is easy as, well, pie….get it? Ok, we are pressing our luck with the puns. You don’t have to take our word for it, try this recipe today.
Vegan Organic Key Lime Pie
Prep Time: 10min Bake Time: 30min Chill Time: 3-4 hours
4 Fresh Organic Limes
2 8oz Vegan “Cream Cheese” Containers (Tofutti or Follow Your Heart)
1 Cup Organic Evaporated Cane Juice (or sweetener of your choice)
2 Tbs Organic Cornstarch
1 tsp Organic Vanilla
1 Organic Graham Cracker Crust (Arrowhead Mills)
Pre-heat the oven to 350 degrees. Peel the limes for zest and set aside. You will want to juice the limes in a small cup and set aside. You will want to use either a food processor, blender, or hand-held mixer. In a large mixing bowl combine the “cream cheese,” lime juice, evaporated cane juice or other sweetener, vanilla, and cornstarch. Blend these ingredients until fully combined and smooth. Pour creamy batter into the pie crust and bake for 30 minutes. Move the pie straight from the oven into the freezer for 1 hour. Remove from the freezer and garnish the top with the lime zest. Set in the fridge for 2-3 hours before serving.
Key Lime Pie Crust
A third difference between conventional key lime pie recipes and my personal creation is using a chocolate cookie crust instead of a graham cracker pie crust.
The tart key lime flavor of the pie filling goes particularly well with the rich chocolate flavor of the crust.
As of this writing, there are no healthy chocolate cookie crusts on the market, so you will have to make your own. This recipe for a homemade chocolate cookie crust is very simple, fast and uses healthy fats. It also does not require pre-baking.
By using sweetened condensed coconut milk, juice from actual key limes, and a healthy chocolate cookie crust, you can create a key lime pie that will truly wow your family and friends. It will also be a pie that is not only delicious, but one that can be enjoyed in moderation with no risk to health.
Be sure to top each piece with a dollop of nondairy homemade whipped cream!
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Key Lime Pie
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Key Lime Pie
This recipe was developed by my friend Lisa. Although I actually prefer to stick to quick recipes, this version of the classic Key lime pie is so good that I don’t mind spending a bit longer in the kitchen. I now have made this pie countless times for parties and birthdays. Preparing the pie is really easy it just takes time to prepare all the ingredients.
Makes 1 10-in (26-cm) cake, or 14-16 pieces • Preparation time: 45 minutes plus soaking and chilling
For the base:
1 ¼ cups dates (medjool are best)
For the topping:
You will also need:
10in (26cm) springform cake pan
- Soak the cashews overnight in cold water.
- To make the base, place the cashews for the base into a food processor and chop them to make a coarse flour. Add the shredded coconut and salt. Remove the pits from the dates and add the dates. Pour in the liquid coconut oil, and process the ingredients. Line the pan with parchment paper. Press the dough evenly into the pan, and refrigerate.
- To make the topping, drain the soaked cashews, and rinse them well. Slice the avocados in halt remove the pits, and scoop out the avocado flesh. Grate the zest of two limes and juice them. Place the cashews, avocados, lime zest, and lime juice in the blender or food processor. Add the remaining ingredients, except for the coconut oil. Process until thick and creamy. Slowly pour in the coconut oil, and mix to combine. Pour the mixture over the base. Put the cake in the freezer for at least 2-3 hours.
Tip: You can serve the Key lime pie either half-frozen or, if you prefer it softer, defrosted. Delicious!
Recipe For Key Lime Pie Calls for REAL Key Lime Juice
The recipe is really very easy to make. The one big thing to keep in mind is that you really do need to use real Key Lime juice for the best results. Standard lime juice simply will not give you the tart and tangy taste of a real deal Key Lime Pie.
Nellie & Joe’s Famous Key West Lime Juice is what you should look for. Nellie & Joe’s is as close as you will get to bringing a taste of the Keys to your dinner table. It is now a nationally recognized brand shipped throughout the United States and even overseas to Europe and Asia.
The only other ingredient in the recipe that you may not be well acquainted with is the arrowroot. This is just a natural thickener and is relatively easy to find in any natural foods store.
And finally, if you want to take this recipe for Key Lime Pie over the top, then add a dollop of freshly whipped coconut cream. It’s easy to make and it’s definitely worth the extra 5 minutes.
Raw Key Lime Pie
This raw key lime pie is vegan, gluten-free, and paleo-friendly, and is creamy, tangy, and delicious. This stunning dessert is always a hit.
This raw key lime pie is absolutely delicious and super easy to make. Avocado, coconut oil, and lime juice blend together to make a rich creamy filling, and cashews, coconut, and dates make the crust. Serve this dessert at any party and it will impress your guests.
I got the recipe for this raw key lime pie out of the Choosing Raw cookbook by Gena Hamshaw.
What I love about this book the most is that it is not an extreme approach to raw foods. Like me, Gena is not strictly raw, but incorporates a high level of live and enzyme-rich foods into her lifestyle. She prefers to call herself a “food foods enthusiast” and this is such a perfect way to open her book as it sets up the accessible nature of her approach.
In the first part of the book Gena covers the myriad of reasons to include more raw and vegan foods into your lifestyle and demystifies common misconceptions about vegan living. As a certified clinical nutritionist she answers the most common concerns about plant based diets: protein, iron, calcium, fat, B12 etc. She then delves deeper covering juicing, blending, soaking sprouting, exercise, detoxes, supplements, alkalinity, food combining, and more.
The Set Up Chapter is particularly useful for any plant based newbies with quick easy explanations for all of the most commonly used pantry staples and equipment with which to set up your kitchen for success. This section is comprehensive and so helpful.
Then there’s the 21 day meal plans and recipes. Gena’s recipes are simple and delicious. I love the essentials chapter which covers a basic green smoothies, homemade milks, cashew cheese, nut and seed pate, soup, crackers, basic salads, 5 minute guacamole, chia pudding, snack bars, instant ice cream, and more.
The juice recipes rock, as do the dips, dressings, sauces, and spreads. I love the lemon turmeric vinaigrette and almond butter and sun-dried tomato dressing. The 5-Meal-Size Salads section is handy. I love the dinosaur kale and white bean salad. I also really enjoyed the hemp seed tabouli with yellow tomatoes and mint. There are some super easy soups on offer too. My favorite was the carrot, avocado, and turmeric soup.
Other recipes are broken up into breakfast, lunch, and dinner. Try the easy berry breakfast pizza in the morning, asparagus quinoa rolls for lunch, and raw carrot falafel for dinner. That’s what I did this weekend! This next week Scott and I are going to try the raw pad thai and jicama fiesta rice that look so delectable.
And yes, there are desserts. The carrot cake cupcakes with cream cheese frosting and no-bake tartlets with chocolate ganache filling are reason enough to get the book. Then there’s the cherry vanilla tahini ice cream, simple vanilla macaroons, and this amazing raw key lime pie I am sharing today.
This raw key lime pie will satisfy even the most raw-phobic eater.
Gena’s recipes are easy, full of flavor, and simple. Most of them contain just a handful of ingredients making including more raw and vegan foods into your life a breeze.
If you’re looking to make a transition to a high raw and vegan lifestyle, or are just looking for easy, healthy recipes, this book has got your back.