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.
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
|of which saturates||3.90g|
|of which sugars||3.70g|