Key Lime Pie

10 servings, ready in 3 hours and 30 minutes

This Key Lime Pie is tangy and lovely sweet combined with a crumbly crust plus no added sugar. Perfect for summer, made with SPLENDA® Sugar Alternative Granulated.

Serves: 10
Preparation time 20 min
Cooking Time 10min
Total Time: 3h 30 min


Preheat oven to 175°C.

To make the biscuits crumbs, put the biscuits into a freezer bag and crush them using a rolling pin.

In a large bowl, combine digestive biscuits crumbs, 1 tablespoon Splenda Original Granulated and unsalted butter, melted. Press the mixture into a 23 cm pie plate with the help of a flat surface or with the bottom of a spoon. Bake for 10 minutes; remove from oven and set aside.

In a food processor, combine lime zest, 8 tablespoons of Splenda Original Granulated and cream cheese. Process for 30 seconds. Add coconut milk and blend well.

Pour 60 ml of lime juice into a small bowl or glass and heat in the microwave for 1 minute. Add the gelatin leaves to heated juice until everything is dissolved completely.

Mix dissolved gelatin in the remaining lime juice. Turn on the food processor; pour lime juice into mixture slowly. Process until all ingredients are well combined.

Pour filling into pie shell; refrigerate for at least 3 hours before serving.


  • 100g digestive biscuits crumbs (approx. 7 biscuits)
  • 1 Tbsp plus 8 tbsp Splenda Granulated, divided
  • 2 Tbsp unsalted butter, melted
  • ½ tsp lime zest
  • 170g low-fat cream cheese
  • 125ml unsweetened coconut milk
  • 240 ml key lime juice (5–6 limes), divided
  • 5 Unflavored gelatin leaves

Nutrition information

per serving
Energy 123kcal
Fat 7.30g
of which saturates 3.90g
Carbohydrate 11.0g
of which sugars 3.70g
Protein 3.20g
Salt 0.16g

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