Key Lime Pie

Key Lime Pie

  • Makes10 servings
  • Prep Time20 min
  • Cook Time10 min
  • Refrigerate Time3 hr
  • Total Time3 hr 30 min
  • Calories123
  • Made withSplenda Granulated Sweetener


    • 100 g digestive biscuits crumbs (Approx. 7 biscuits)
    • 2 tablespoons unsalted butter, melted
    • ½ teaspoon lime zest
    • 170 g low-fat cream cheese
    • 125 ml unsweetened coconut milk
    • 240 ml key lime juice (5–6 limes), divided
    • 5 unflavored gelatin leaves
    • 1 tablespoon plus 8 tablespoons SPLENDA® Granulated, divided

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy123 kcal157.69%
    • Total Fat7.30 g9.36%
    • of which saturates3.90 g1.42%
    • Total Carbohydrate11.00 g4%
    • of which sugars3.70 g1.35%
    • Protein3.20 g6.4%
    • Salt0.16 g0.06%



    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.

    Made with

    Splenda Granulated Sweetener

    Recipes You May Also Like