key lime pie

An easy and delicious recipe for a low-FODMAP Key Lime Pie flavored martini and a list of safe cocktails for a low-FODMAP diet by Dr Rachel Pauls

Low-FODMAP Martini -Key Lime Pie ‘Skinny’ Martini

vodka

vanilla

juice

full fat coconut milk, canned or coconut cream

<em>These are fun individual servings of cool and custardy key lime pie! Cook the pies in individual custard cups in a water bath.</em>

Upside Down Key Lime Pies

(160 milliliters) key lime juice*

full-fat sweetened condensed milk

lime zest

hot water for water bath

graham crackers

Tablespoon (15 grams) unsalted butter

sugar

whipped cream

Preheat oven to 350°F (177°C). Lightly grease four 6 ounce ramekins with butter or nonstick spray. See recipe note about other ramekin sizes. Place in a baking pan or small casserole dish. Four 6-ounce ramekins fit nicely into a 9-inch square bake pan. The pies will bake in a water bath inside the pan.

For the filling

In a medium bowl using a handheld or stand mixer fitted with a whisk attachment, beat the egg yolks on medium-high high speed until pale and slightly thickened, about 3-4 minutes. Add the lime juice, sweetened condensed milk, and lime zest. Beat on medium speed until combined. You&#8217;ll have about 2 cups of filling. Pour evenly into prepared ramekins.

Add water for water bath

 Without splashing into the ramekins, slowly pour hot water into the casserole dish around the ramekins, about halfway up the sides of the ramekins. If it’s easier, you can transfer the casserole dish to the oven first, then carefully pour in the hot water.

Carefully place the casserole dish/baking pan in the oven. Bake until the top of each is mostly set, about 17-20 minutes. When lightly tapped, the very center should only slightly jiggle. Though not necessary, you can also check the internal temperature. These are safe to eat when an instant read thermometer reads 160°F (71°C).

Using tongs or an oven mitt, remove the pies from the water bath and place on a wire rack set over a baking sheet or kitchen towel to catch any dripping water. Cool pies for about 1 hour at room temperature, then chill in the refrigerator for 1 hour before assembling and serving. You can enjoy at room temperature, but they taste better if you chill in the refrigerator.

Meanwhile, make the crust

As the pies cool, crush up the graham crackers with your hands or place in a zipped-top bag and crush with a rolling pin. Place butter in a skillet on the stove over low-medium heat. Add graham cracker crumbs and brown sugar. Stirring constantly, toast/cook for 4 minutes. Remove from heat and allow to cool.

Assemble &amp; serve

Sprinkle a couple spoonfuls of crust topping on each cooled pie. Before serving, top with whipped cream, meringue, or any desired topping. I used Wilton 8B piping tip to pipe whipped cream in these photos.

Cover leftover pies tightly and refrigerate for up to 3 days.

This is a cute idea.  My grandson loves your Key Lime Pie recipe, I am anxious to make this one for him!

I made these this week and they were fantastic! I just used regular lime juice, but next time will get some limes because I think the zest would elevate it that much more. The marshmallow topping might be my favourite part, but the whole pie was delightful and so smooth and creamy. Delightful!

You need less than 10 ingredients to make my Key Lime Pie Bars. These squares are zesty, filled with lime juice and are the perfect spring time dessert!

Key Lime Pie Bars

graham cracker rectangles

pecans

cinnamon powder

(1/2 cup) unsalted butter, melted

(14 oz) sweetened condensed milk

lime zest (about 3 limes)

key lime juice (regular limes are fine too)

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave oven on.

In the bowl of an electric mixer fitted...

In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run for 2 minutes once added. Pie mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes.

Cool completely on rack. Filling will set as...

Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled.

Key lime pie meets cheesecake in this refreshing and simple cheesecake recipe! For the best results, use either water bath method described in the recipe and notes below.

Key Lime Cheesecake

Tablespoons (70 grams) unsalted butter, melted

cup (50 grams) granulated sugar

four 8-ounce bricks (32 oz) full-fat PHILADELPHIA Cream Cheese, softened to room temperature

+ 2 Tablespoons (225 grams) granulated sugar

(120 milliliters) key lime juice*

(80 grams) sour cream

vanilla extract

key lime zest*

eggs,

berries

lime lime

Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).

Make the crust

If your graham crackers aren&#8217;t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and allow crust to slightly cool as you prepare the filling.

Make the filling: 

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lime juice, sour cream, vanilla extract, and lime zest then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.

Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.

Prepare the simple water bath (see recipe note for traditional water bath method)

Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place a large metal baking or roasting pan (I usually use a 9&#215;13 inch baking pan&#8211; do not use glass) on the bottom oven rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecake on the center rack. Close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself, which is the traditional water bath method explained in the recipe notes.

(Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it&#8217;s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add optional toppings if desired. I used a piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Cover and store leftover cheesecake in the refrigerator for up to 5 days.

First time EVER making a cheesecake; turned out really well.
Had to hand-squeeze over a dozen tiny key limes; couldn't find any bottled juice around.
I don't use IG, but I had a VERY tall cake at the end of the baking time; it slowly deflated to a normal size during its in-oven cool down period.
Thanks for the great recipe!!

I made this this week for my husband's birthday. It turned out great! I did have to cook it a little longer than the recipe stated, but I am pretty certain my oven's temp is slightly off. It has such a great key lime zip and a wonderful texture. Everyone loved it!

Great recipe, thanks for posting. I was going for a super high lime / citrus flavor and altered the crust a bit by increasing the gram cracker after adding lime juice, lemon extract and zest, lots of zest.

My adult son loves cheesecake and told me this was as good as a five-star restaurant. It really is! I had leftover batter and poured it in a glass dish and baked it at the same time as the cheesecake. We then, by the spoonful, put it on a graham cracker with a little whipped cream on top and it was fantastic.

Followed this recipe, but used lemons instead of limes and wow! It was a huge hit. Everyone raved about it. 

I made your lemon curd recipe to add on top for another hit of lemon. It was delicious! Definitely will be making again.

Hi Sally, my whole family like your non-baking cheesecake! Can you make it non-baking key lime cheesecake? Thank you very much!

Perhaps it is the fault of my key limes and not the recipe, but it tasted like the filling could do with a tad bit more sugar.  I would up it by about a 1/4 of a cup if I made it again.  Other than that, the cheesecake baked beautifully and did not crack.  It held its shape well but still had a creaminess to it.  I opted to top it with a layer of key lime curd to give it even more of a lime kick and really thought it worked well with the cheesecake.

This is the BEST Key Lime Pie...citrusy, sweet-tart -- the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust!

The BEST Key Lime Pie

graham cracker

sugar, I like all natural cane sugar

Tablespoons butter, melted

sour cream

egg yolks (omit if making egg free)

oz Heavy Whipping Cream (I used organic), very cold

lime,

Preheat oven to 350°F. Melt butter and set...

Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve 1/4 cup crumb mixture for topping, if desired.

Pour crust mixture into 9" deep dish pie...

Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack.

*If needed, cool for 10 minutes on rack,...

*If needed, cool for 10 minutes on rack, then transfer to freezer for 20-30 minutes to cool completely.

Preheat oven to 350°F.

Wash, dry and zest limes, set zest aside...

Wash, dry and zest limes, set zest aside until ready to use. Squeeze 3/4 cup of lime juice (about 24 key limes, or 6 Persian limes). Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice. DO NOT SKIP THE LONGER WHIPPING.

Whip until batter is thickened.

Pour Key Lime filling into COOLED graham cracker...

Pour Key Lime filling into COOLED graham cracker crust. Bake at 350 for 15-20 minutes until center is set, but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN. Remove from oven to cooling rack and cool for 30 minutes. Place in fridge for at least 3 hours -- if you remove sooner it will still taste good, it will just not be quite as set if you had let it sit longer in the fridge. See notes for details if making key lime mini pies.

While your pie is cooling, make whipped cream.Pour...

While your pie is cooling, make whipped cream.Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.

Scoop out and into piping bag with star...

Scoop out and into piping bag with star tip. Whipped cream in bag may be kept in fridge until ready to garnish pie. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime. Keep refrigerated until ready to serve and chill all leftovers.

https://mediavine-res.cloudinary.com/video/upload/kpjnmynyqeaevhbdhxfu.mp4

Describe your BEST Key Lime Pie...is it citrusy, sweet-tart, creamy -- with the perfect sweet-to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust? Well look no further...you found it!

The Best Key Lime Pie

The Best Key Lime Pie recipe EVER! Tart and sweet and incredibly easy, this Key Lime Pie is sure to be a family favorite! A delicious graham cracker crust filled to the brim with an incredibly creamy filling that is just so quick to make! You won’t be able to stop at just one slice!&nbsp;

Best Key Lime Pie

graham cracker crumbs

butter

oz sweetened condensed milk

key lime juice

limes

heavy whipping cream

tsp vanilla extract

Preheat oven to 375F.

Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Graham cracker crust

Preheat oven to 350F

Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before chilling. Chill for at least 3 hours.

Key Lime Filling

Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Whipped Cream Topping

https://content.jwplatform.com/videos/RfbhIT5n.mp4

The Best Key Lime Pie recipe EVER! And so darn easy too! You won’t be able to stop at just one slice

These Key Lime Bars from Delish.com are just the right amount of tangy and sweet.

Key Lime Bars

Cooking spray,

graham crackers, crushed

butter,

c. sugar

cream cheese, softened to room temperature

sweetened condensed milk

c. lime juice

kosher salt

c. Cool Whip

lime

limes,

Instead of lime juice (from squeezing the juice from the lime), I used bottled key lime juice.
This recipe is amazing! I love making these, and they don't last too long after that.

https://streaming.hearstdigitalstudios.com/0473b57d-7fc8-44e6-a146-31fa326c14ad/video_rover_16x9_1080p_hd_1526668709_75307.mp4

These Key Lime Pie Bars Couldn't Be Cuter

The recipe for our Keto Key Lime Pie Recipe is no longer a secret, here it is for you to enjoy. Low carb&nbsp;and sugar-free it's&nbsp;a keto dessert to behold.

Keto Key Lime Pie

Almond Meal

Golden Flax Meal

Swerve

Butter (melted)

Eggs

Sugar-free sweetened condensed milk

Heavy Cream

Lime

Limes (zest only)

fluid ounces Heavy Cream

Preheat fan forced oven to 170C/340F.

Combine almond meal, flax meal and Swerve and mix well.

Add the melted butter and mix well.

Pour mixture into the base of a 9in spring form pan and press into the base and at least 1in up the sides.

Bake the crust for 12 minutes, or until golden and firm. Set aside to cool.

Base

Reduce the oven temperature to 150C/300F.

Whisk together the eggs and sugar free sweetened condensed milk in a stand mixer on medium speed.

Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.

Pour the mixture into the cooled base and bake in the oven for 35-40 minutes, until there is only a slight wobble in the center.

Leave the pie at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.

Slice into 16 pieces and enjoy. We recommend serving it with a dollop of softly whipped cream.

Filling

Whip cream and spread over the top of the cooled pie.

Slice into 16 pieces and enjoy.

Topping

https://www.youtube.com/watch?v=UrHJonwE6ec

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Free Printable Recipe:  https://www.myketokitchen.com/keto-recipes/low-carb-key-lime-pie/

Simply the most delicious Keto Key Lime Pie recipe available, we've trialed many and this is our final result.

Keto Key Lime Pie Low carb Ingredients:

Low Carb Key Lime Pie Crust:
7 ounces of Almond Meal
1/4 cup of Golden Flaxseed Meal
1 tablespoon of Swerve
3 ounces of Unsalted Butter, melted

Keto Key Lime Pie Filling:
4 Eggs
14 ounces of Sugar-Free Sweetened Condensed Milk
1/2 cup of Heavy Cream
1/2 cup of Key Lime Juice (approximately 4 Key Limes)
4 teaspoons of Key Lime Zest (approximately 2 Key Limes)
Keto Key Lime Pie Topping:
7 fluid ounces of Heavy Cream 

Due to the Keto key Lime Pie being sweet, we don't sweeten the whipped cream in this dessert as it takes away from the recipe but if you want a sweet whipped cream with no sugar check out our very easy Sweetened Keto Whipped Cream recipe here: https://www.myketokitchen.com/keto-recipes/keto-whipped-cream/ 

If you love our recipes and want us to make more tasty keto recipes please like our videos and subscribe to our channel.

For thousands more low-carb Keto Recipes visit our website: https://www.myketokitchen.com/

About My Keto Kitchen
My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet. 

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Keto Key Lime Pie Recipe - The BEST Low-Carb Sugar Free Version Around (Delicious)

This vegan key lime pie is a delicious, light and tangy dessert. The recipe contains just 8 ingredients and is plant-based, gluten-free, oil-free, nut-free, refined sugar-free, and easy to make. I have included a soy-free alternative in the recipe notes!

Vegan Key Lime Pie

oats ((*see recipe notes))

coconut

chia eggs (or flax eggs (*see recipe notes))

12.3 oz package silken tofu (firm (*see recipe notes))

coconut butter

maple syrup ((or any other liquid sweetener))

lime juice (from key limes or regular limes)

cornstarch

To make the crust, process the shredded unsweetened coconut in an electric spice/coffee grinder (or blender). Repeat this step with the oats.

Put all crust ingredients into a bowl and mix with an electric hand mixer (or use your hands) until a dough has formed. It should have the texture of shortcut pastry. Press the crust evenly into the bottom of a greased 8-inch (20 cm) pie pan or tart pan and about 2 inches (5 cm) up to the sides.

Crust

For the cream layer: Blend all ingredients in a high-speed blender until smooth and creamy. Pour the cream onto the crust.

Bake in the oven for about 30-35 minutes at 350 degrees F (175 degrees C). Depending on your oven it might take a few minutes less or more. If you bake it for less than 30 minutes the pie will turn out more creamy and soft and if you bake it for 35 minutes (or more) it will get firmer and can be sliced better.

Turn off the oven and let the pie cool at room temperature for a while. Then put it into the fridge to set. Decorate with whipped coconut cream or use SILK&#x27;s Dairy-Free Heavy Whipping Cream Alternative. Store leftovers in the fridge for up to 5 days. Enjoy!

Cream layer

No Bake Key Lime Pie Recipe uses minimal ingredients and is ready in just 15 minutes. The graham cracker crust with the sweet and tangy lime cheesecake filling is an amazing combination of flavors.

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Low-FODMAP Martini -Key Lime Pie ‘S...

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