A calorie conscious, gluten-free take on the classic, zesty key lime pie. This key lime pie is the most perfect dessert to serve up on a summer’s day!
Key Lime Pie
By Truvia® (www.truvia.co.uk)
Serves 6-8 | Prep 25 mins plus chilling | Cook 35-37 mins | Calories 233 (per serving)
GF SF MF
Ingredients
- 1 packet of sugar-free gluten-free oatmeal or gingersnap cookies, crushed
- 3 tbsp Truvía® calorie-free sweetener
- 3 tbsp butter, melted
- 2 tbsp cornflour
- 1 tin evaporated milk
- 1⁄8 tsp salt
- 4 free-range egg yolks
- 140ml (5fl oz) lime juice
- 1 tsp lemon extract
- 8 tbsp whipped cream (optional)
Method
- Preheat the oven to 180°C/Gas Mark 4.
- In medium bowl, stir together the biscuit crumbs, 1 tbsp Truvía natural sweetener and melted butter. Press into the bottom and 2.5cm (1in) up the sides of a 23cm (9in) cake tin. Bake in the oven for 10 minutes.
- Meanwhile, place the cornflour in a medium bowl. Slowly beat in the milk, then beat in the salt and egg yolks. Add 2 tbsp Truvía, the lime juice and lemon extract and beat well. Pour into the crust (it doesn’t matter if the crust is still hot).
- Bake for 25-27 minutes, or until the filling starts to set around the edge. The filling will still look runny, but will thicken and set as it cools.
- Cool completely on cooling rack. Cover and refrigerate for 8 hours before serving. Top with whipped cream if using.