Key Lime Pie

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2.50 from 2 votes

Creamy and tangy key lime pie with a graham cracker crust.

Prep Time20

Cook Time1

Total Time1 20

Course: Baking, Dessert

Keyword: homemade pie, key lime pie

Servings: people

Ingredients

Key Lime Pie Filling

⅔ cup Key Lime juice fresh or bottled (no sugar added)
3 Egg yolks
12 oz Fat-free evaporated milk
1 cup Zero-calorie sweetener use a cup-for-cup sugar replacement like monk fruit powder
¾ tsp Vanilla extract
½ cup Plain, unsweetened Almond milk
5 tbsp Cornstarch

Graham Cracker Crust

4.5 oz Low-fat graham cracker crumbs
2 tbsp Zero-calorie sweetener use a cup-for-cup sugar replacement like monk fruit powder
3-5 tbsp Unsweetened applesauce

Instructions

Preheat the oven to 325°F. Make the crust. In a large bowl, combine the graham cracker crumbs, low-calorie sweetener, and applesauce. Start with three tablespoons of applesauce and add one to two more tablespoons if needed. The mixture should bind together without being dry.
Press the Graham cracker crust into a greased 8-inch or 9-inch pie dish. Bake the crust for 10 to 15 minutes or until it feels firm and set.
While the crust par-bakes, start making the filling on the stovetop. In a pot, add the vanilla extract, almond milk, and evaporated milk. Heat on low until it is warm, but don’t let it boil.
In a bowl, combine the lime zest and sweetener, massaging the zest with the sweetener granules to extract the oils. Add the cornstarch and whisk to remove any lumps. Make a paste by mixing the sweetener mixture with the yolks and lime juice.
Once the milk mixture is hot, slowly add and whisk in the slurry. Keep the temperature at med-low heat and constantly stir the mixture. I like to use a rubber spatula while stirring, so it picks up any gelled parts on the bottom of the pan and prevents it from curdling. (tip: it should never bubble! Overheating will destroy it.) Cook for about 15-20 minutes or until it begins to thicken. It should be thick enough to coat the back of a spoon.
Let it sit for 5 minutes after removing it from the heat. Pour the filling into the prepared graham crust. Use a toothpick to pop any bubbles on the surface, or gently tap the pan on the table to pop them.
Bake the pie for 25-30 minutes and check on it. It should be mostly set on the edges. If the center is still wet, reduce the oven temperature to 250°F and bake for another 5-10 minutes or so until the center still slightly jiggles but isn't sloshy. It should have an internal temperature of 145ºF read with a kitchen thermometer when it is done and shouldn't have browning. Be careful not to overbake because it will turn grainy.
Allow the pie to cool to room temperature before transferring it to the refrigerator and allowing it to firm up. This pie has the best texture when you serve it the same day you make it!

Notes

4 WW Points per serving.

Nutrition