Key Lime Pie recipe
 

I am hoping Karen can use (better improvise) this excellent recipe for key lime pie. I thankfully found some key limes here in Toronto, at Whole Foods. My those tiny limes are difficult to juice!

Key lime pie is made with sweetened condensed milk, add the lime juice which in effects curdles the mix (and thickens). I wanted to replicate the recipe, in a low carb version. I used the Carnation Evaporated milk, and attempted to curdle it with the lime juice. It was not thick enough. Now, I first thicken the evaporated milk, with either ThickenThin Not starch or my new find Konjac Glucomannan Powder (found at www.konjacfoods.com); then I sweeten with sugar substitute and follow the recipe from the Joy of Cooking (1/2 cup key lime juice, with 1 tbsp. of grated lime peel). This gets added to an almond crust. It is tangy and terrific and much more authenic than the LC key lime pie recipes on the internet (that uses sugar free jello).

I hope someone will enjoy the recipe. And regular limes work well too!

:)

I LOVE key lime pie, and this is something I miss. Would you be able to post the whole recipe?? Do you know the carb count? Yum yum!!!

I love Key Lime pie! I'm used to the clear not creamy (true?) version that I used to get in Florida as a kid. The limes grow in the Florida Keys, hence the name. I can't have evaporated milk (sugar) so maybe I'll get an original versino of the recipe and have a go at it.

There's a Key Lime Pie recipe on the website for Low Carb and Loving It.
It's absolutely delicious! www.foodtv.com
It's called No-Bake Key Lime Cheesecake. But it taste just like the real thing!

Hi bnicook!

I printed out the recipe - I'll try it soon!

I'm wondering if a lower fat version would be as good (light cream cheese and light sour cream. ) I'll probably do the light version and let you know. I'll post it in my journal.

I did that with a low-carb cheesecake recipe in Prevention magazine and it came out pretty good (for low-carb!)

[ I can't have too much saturated fat because of cholesterol :( ]

Sounds good, let me know how the lower fat version works out.

Read the Protien Power books and you will get a detailing of why saturated fat does not adversely affect cholesterol in any way.

Hi Luke,

I appreciate your recommendation. Thankyou.

My life experience, and experimenting with different WOE has confirmed, for me, that sat. fat does, indeed raise my cholesterol.

I would love to eat more butter and prime rib, but I do so only occasionally, as I know what the results will be.

Everyone is different. Maybe it's genetic. My dad, may he rest in peace, passed due to atherosclerosis at age 64.

Maybe, for some people, high fat in the absence of carbs is actually beneficial (I have read some posts on this forum where triglicerides actually went down on Atkins, though some have gone up.) I just have to be careful, that's all.

And besides, less fat = fewer calories - so that's not so bad! :)

I think the Key Lime filling can be worked out by using extra eggs and some carageenan for the flour. Splenda or your preference for the sugar of course...but as to the ratios? Guess I'll have to experiment!

Wow, thanks for the recipe! I'll me sure to try it for an extra sweet treat. Happy LCing!