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Low Carbohydrate Key Lime Pie from Debbie Cusick
1 package sugar-free lime Jello
2 tbsp. key lime juice (optional)
1/3 cup boiling water
1/3 cup cold water
2 8-oz packages cream cheese, softened
1/2 cup heavy cream
1 package sweetener (e.g. Equal or Sweet' 'N' Low) or 1-2 tsp. Splenda
1 tsp. coconut extract
1 cup pecans, ground
1 tbsp. butter
Melt butter in a small bowl. Add ground nuts, sweetener and half the
coconut extract. Pour all unto the bottom of a pie pan except for 2 tbsp.
A clear glass pan is pretty. Spread all over bottom of pan and put in fridge
to chill. In a small bowl whip the heavy cream until peaks form. Set aside.
While it is being whipped you can bring water to boil. Mix the Jello with
1/3 cup boiling water until all the gelatine has dissolved. Then add cold
water and stir. When gelatine is dissolved add the key lime juice if desired.
For the next step I have found you need a big bowl with HIGH sides. Slowly
add in the cream cheese (I add each 8-oz package in 4 chunks) and continue
to beat with a mixer at slow speed. After all cream cheese is added put
in the remaining coconut extract and beat at high speed until smooth. Then
using low speed blend in the whipped cream. Using spatula, scrape into
the pie pan and spread around. Sprinkle remaining nuts on top. Chill for
at least 2 hours so jello can set. Entire recipe has 44g carbohydrates
and 10g fibre and should serve 6-8.