I love Key Lime pie! I also love how I feel when I’m eating healthy and not filling my system with junk and sugar. What’s a girl to do? I came up with this recipe and it’s awesome! Even so, you’ll probably want to share some since eating 8 individual pies by yourself is a little excessive. If you decide to try freezing them, let me know how they turn out! We didn’t have enough left. All three of my boys loved them!

Trim Healthy Key Lime Pies

Ingredients for the Lime curd

1 cup of key lime juice (I found key limes at Walmart! Use regular limes if you need to)

14 eggs (Let them sit out to get to room temperature for an hour before cooking)

1/2 cup coconut oil, melted

2 cups of xylitol (We prefer the kosher kind made from birch)

3-4 drops of organic sweet lime essential oil (optional, I REALLY like lime flavor, if you prefer more mild, then omit!)

Ingredients for Cookie Crust

1 cup of almond flour

3 TBS of sugar-free brown sugar (I use Gwen’s recipe)

3 TBS melted coconut oil

1 cap full of butter flavoring

Ingredients for Whipped Coconut Cream

1 can of Thai Coconut milk, chilled overnight

NuNaturals Stevia powder

Dash of vanilla flavoring

Directions:

To make the curd: In a large bowl, crack and whisk your 14 eggs until they are completely blended and frothy. Juice your key limes till you have 1 cup of juice. Pour that into a good-sized pot over medium heat. Add in your xylitol and melted coconut oil and whisk until the xylitol is mostly dissolved. Stir in your eggs, turning the heat to medium high. Whisk continuously and when the mixture begins to bubble a little, time it for 5-7 minutes and whisk like crazy. It will get thick and pourable-pudding consistency. Strain it through a large mesh strainer into a bowl and let it cool. (This gets out all the cooked egg bits)

To make the crust: Mix the butter flavoring into your melted coconut oil. Put the almond flour and brown “un-sugar” into a food processor and pulse until it is well combined. Drizzle the coconut oil mixture into the food processor a little at a time until you have a nice moist crumb consistency. For the individual pies, I used eight clear 6 oz plastic cups and put 1 slightly rounded tablespoon into he bottom of each cup and lightly pressed it down. That’s all there is to the crust!

To make the whipped coconut cream: Carefully open the can of chilled coconut milk and do not shake it! Scoop the heavy white cream off the top and leave the coconut water (use it for smoothies or electrolyte drinks post-workout). Add a few shakes of stevia powder and a dash of vanilla and the whip it until it has a whipped cream consistency.

Assembling your individual Key Lime pies

Scoop 3-4 heaping spoonfuls of the curd on top of each crust. Add a dollop of whipped coconut cream and refrigerate over night. If you want to get fancy, zest a lime right before serving and top your mini-pies with a little extra color and lime punch! Enjoy!

 

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Weekend Potluck: February 27th-March 1st