Sugar-Free Key Lime Pie
- 1 1/2 cups graham-cracker crumbs
- 6 Tbsp unsalted butter (melted and cooled)
- 3 Tbsp XyloSweet
- 1 cup XyloSweet
- 1/2 cup water
- 1/3 cup unsalted butter
- 1/3 cup dry milk powder
- 4 egg yolks
- 1/2 cup freshly squeezed key lime juice (about 15 key limes)
- 1 Tbsp grated key lime zest, plus more for garnish
For the Crust: Heat oven to 375 degrees.
Combine graham crackers crumbs, butter, and 3 Tbsp of Xylosweet in a medium bowl; mix well.
Press into a 9-inch pie plate, and bake until lightly browned for about 12 minutes.
Remove from oven and let it cool completely.
For the Filling: Lower temperature to 325 degrees.
In medium saucepan combine Xylosweet, water and butter. Bring to a boil stirring constantly. Cool slightly.
Place cooked ingredients in a blender and add dry milk. Blend well until smooth.
Add egg yolks, key lime juice and zest blend well until all incorporated.
Pour into the prepared cooled crust.
Return pie to oven and bake until the center is set but still quivers when nudged for 17 minutes.
Let it cool completely and chill It for 3 hours before serving with Whipped Cream or Meringue
Sugar Free Whip Cream Topping:
- 1 1/2 cups of heavy cream, chilled
- 3 Tbsp of Xylosweet
Shortly before serving combine cream and Xylosweet in a bowl of electric mixer.
Whisk on medium speed until soft peaks form, 2-3 minutes. Spoon oven cooled pie and serve immediately.
Sugar Free Meringue Topping
- 8 large egg white
- 2/3 cup Xylosweet
- 1/4 tsp course salt
In a large bowl, combine egg whites, Xylosweet, and salt. Using an electric mixer beat on medium-high until stiff peaks form.
Pipe or spread meringue on pie making sure it touches the crust all around. Using a kitchen blowtorch to brown meringue all over.