INGREDIENTS
Keto “Graham Cracker” Crust:
· 3 2oz bags of HighKey Snickerdoodle mini cookies
· 3 2oz bags of HighKey Vanilla wafers
· 1 teaspoons cinnamon
· 4 tablespoons brown sweetener packed (I prefer Swerve)
· 4 tablespoons unsalted butter (melted)
Filling:
· 14 oz Keto Sweetened Condensed Milk (see Keto Condensed Milk recipe)
· 3 large egg yolks (room temperature)
· ½ cup Nellie & Joe’s Key West Lime Juice
Topping (optional):
· 1 ¼ cups heavy whipping cream
· 3 tablespoons powdered erythritol sweetener
TO MAKE THE CRUST
1. Preheat the oven to 350o and grease a 9″ pie pan (I prefer glass).
2. Finely grind cookies and wafers in food processors.
3. Stir together ground cookies, cinnamon, and sweetener in a medium size bowl. Add melted butter and combine well.
4. Press firmly and evenly into the prepared pie pan.
5. Bake for 10 min.
6. Let it cool to room temperature. It will be very soft out of the oven but will firm up as it cools.
TO MAKE THE FILLING
7. In a large bowl, whisk together the condensed milk and yolks. Add Key lime and lemon juices and whisk until well-combined (mixture will thicken slightly).
8. Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
TO MAKE THE TOPPING (OPTIONAL)
9. In a large bowl, beat the cream with the sweetener until it holds stiff peaks. Spread all over the cooled pie or serve on the side. Refrigerate for at least 30 minutes to set.
Lulu Chalmers [00:00:12] Hi, I’m Lulu with Pillars of Wellness. I’m going to show you how to make a keto key lime pie with a graham cracker crust. And this is a gluten free recipe for the crust. You will need three of the two ounce bags of the high key Snickerdoodle Mini cookies. You’ll also need three of the two ounce bags of the high key vanilla wafers. You’re going to need four tablespoons of butter, four tablespoons of, brown sweetener that’s packed. I prefer the swerve and one teaspoon of cinnamon.
Lulu Chalmers [00:00:51] To make the graham cracker pie crust. You need to preheat the oven to 350 degrees and grease a 10 or 9 inch pipe. I’m using a nine inch glass pipe pan. Now you want to finely grind the cookies and wafers in a food processor, but you can do it in a bag where you kind of mash it up, but I don’t. I find that the food processor works a little bit better because you want the ground to be really, really fine. So what you’re going to do is you’re going to pulse it, and then you’re going to hold it down for a while until it’s nice and and ground out. Okay. You’re going to put this all in a bowl. Okay. You can’t. Put it all in there. And then you’re going to mix in the sweetener and the cinnamon. Once it’s nice and mixed and together, you are going to pour in the melted butter and mix that up as well. Okay, so now you’ll see that it’s nice and blended. Well, then what you’re going to do is you’re going to put it into the pie pan. You’re going to firmly press it down. I use the back of a measuring cup to do that. I’m here. And you also want to make sure it goes up the sides as well. And just from previous experience with this pipe. And I do know I need to go up fairly high on it. Because you don’t want the filling to overflow. Okay. And then, of course, you want the bottom of it to be fairly even as well. And even though you’re using, if you’re going to use the back of a measuring cup, you do want to use your fingers towards the end, because I find that you can feel a little bit better if it’s if it’s even or not. So let’s push this down a little bit more. You’ll notice it will go up on the sides a little more as well. So let’s have this down. Make sure it’s nice and firm. And then you’re going to bake it for around ten minutes. And when you take it out, it is going to look a little soft because of the melted butter. But it will start hardening as it cools. You want it to sit out for around an hour to cool off before you put the filling in it. Here we go. So let’s bake it.
Lulu Chalmers [00:05:46] The filling is based on, Nellie and Joe’s Key West lime juice recipe. You’re going to need 14oz of the keto condensed milk. We do have a video on how to make that, so please watch that. And it will, make around 14oz, which is what’s required for this recipe. You’re going to need half a cup of the, Nellie and Joe’s Key West lime juice, and you’re going to need three egg yolks. Room temperature. Now, it’s easier to go ahead and separate the eggs while they’re cold, and then leave the egg yolk out to become room temperature. Now, you can refrigerate, the egg whites and use them for something else. We do have some other recipes that use, egg whites. You can also use the egg whites if you want to make the traditional meringue topping. My family’s not the biggest fan of that. We just prefer it plain or with, whipped cream. But otherwise, you can go ahead and use the egg whites for, that meringue topping. If you choose.
Lulu Chalmers [00:06:56] To make the filling. You need a large bowl, and you need to whisk together the condensed milk along with the egg yolk or that in there. Try to get as much of it out as possible because this stuff is really good. Let’s put that aside. And you want to drop in the egg yolk. Go ahead and. Okay. Now you’re going to whisk this together and it is going to thicken a little bit. And then you will add the, lime juice. Okay, let’s add the lime juice in here and then whisk it up a little bit more. Okay. Then you’re going to take. The cooled pie crust. And you’re going to fill it up with the contents of the filling. They’re going to bake this for around 15 minutes until the sun is just set, and then you’re going to take it out and let it sit for around an hour. And then you’re then going to transfer it to the fridge and refrigerate it for another hour at least.
Lulu Chalmers [00:09:23] So once you take it out, you will notice it’ll be just a little set in the middle. You want it to continue cooling on the rack for around an hour, and it’ll continue to set as it cools. Once it is cooled to room temperature, then you want to put it in the refrigerator for around another hour. Sometimes it takes a little bit more than that to continue, checking it to make sure that the center is completely set. And then you can top it with, ready whip or your own homemade, whipped cream. And as I mentioned before, you could, maybe make a meringue to put on top of it. For this recipe, along with others, please visit the Pillars of Wellness website and follow us on social media. Enjoy.
Filling is based on Nellie & Joe’s Key West Lime Juice recipe
For this recipe along with others, please visit Pillars of Wellness website and follow us on social media.
ENJOY!
The below is for the entire recipe in grams. You can calculate per serving breakdown based on the total number of servings you cut.
Login
0 