Key Lime Pie
Ingredients for Pie Shell:
1 cup ground pecans
2 packets Splenda
3 Tablespoons butter - melted
1/2 teaspoon coconut extract
Ingredients for Key Lime Filling:
16-oz cream cheese, softened
1 large package Sugar-Free Lime Jell-O
2 packets Splenda
1/3 cup boiling water
1/3 cup cold water
1/2 cup heavy cream
1/2 teaspoon coconut extract
Prepare pie shell: Melt butter in a small bowl. Add ground nuts, sweetener and half the
coconut extract. Mix well.Press firmly into bottom and up sides of 8 inch pie plate and
refrigerate until firm. In a small bowl, whip the heavy cream with sweetener until peaks
form. Set aside. While it is being whipped, bring water to boil. Mix the jello with 1/3 cup
boiling water until all the gelatin has dissolved. Then, add cold water and stir. For the
next step you need a big bowl with HIGH sides. Put gelatin in bowl. Slowly add in the
cream cheese (add each 8-oz package in 4 chunks) and continue to beat with a mixer
at slow speed. After all cream cheese is added, put in the remaining coconut extract
and beat at high speed until smooth. Then, carefully fold in the whipped cream. Use a
spatula to scrape mixture into the pie pan and spread around. Sprinkle extra ground
nuts on top. Refrigerate several hours or overnight to allow Jell-O to set thoroughly.
Makes 8 servings. 4 grams of carbohydrate per serving.
