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Key Lime Pie is one of my one of my husband’s favorite things!
I’ve never liked it much… BUT I must admit I LOVE THIS ONE!
This one is zingy and tart and sweet and the crust is AMAZING too!
The crust is NOT my own creation but I did tweak it to be THM friendly.
For the sweetener I used the THM Gentle Sweet which is a perfect mix of stevia, erythitol and xylitol.
If you would like to purchase it through my affiliate link you can purchase it here… THM STORE.
So starting with the crust, I found THE PERFECT CRUST RECIPE here at HealthNutNations.com.
I tweaked it a little to go along with my THM Lifestyle. I will add my tweaks to the recipe card.
This would be an S for my Trim Healthy Mama Friends!
I hope you enjoy this! It’s very simple with easy ingredients that you should have around.
The only baking is the crust. After the crust has cooled you put the pie filling in and add the whipped topping, then place in the fridge.
If you what a bigger whipped topping just use more heavy whip!
Key Lime Pie
A tangy, sweet, and scrumptious Key Lime Pie that is not only gluten free but nut free, sugar free, and low carb. AND IT TASTES GOOD!!!
- Make Pie Crust… the link is up in blog post.
- I made it THM by using 2 tbsp of THM Gentle Sweet (you can use the same amount Truvia or Pyure Stevia) instead of honey and adding about 1 tbsp more of coconut flour.
- Press the crust into a well greased pie pan with your fingers.
- Spread it out well.
- Cook like recipe says.
- Key Lime Filling-
- 1 – 8 oz package of room temp cream cheese
- 1/2 cup of sour cream
- 1/4 cup of heavy whipping cream
- 1/2 cup of THM Gentle Sweet or Truvia or Pyure Stevia (add more for xylitol or Swerve)
- 2 tsp vanilla
- Juice from half a lime (save other half for whipped topping)
- Lime zest from 2 limes use most of it in this filling save the rest for whipped topping.
- 1/4 tsp of xantham gum or 1/2 tsp of gluccie (this is optional but does help it thicken)
- Whipped topping-
- 1/2 cup of heavy whipping cream
- 1/4 cup of THM Gentle Sweet or your favorite sweetener
- 1 tsp vanilla
- Juice of half a lime (that you saved)
- Lime zest (same a sprinkle for the very top)
- Bake pie crust as recipe says.
- Allow pie crust to cool completely.
- Mix all Key Lime Filling together until smooth.
- If adding the xantham gum or gluccie add it in last.
- Pour into the cooled pie crust and smooth around.
- Mix up the whipped topping.
- Pour over pie filling.
- Sprinkle a little lime zest on top.
- Place in the fridge to cool and harden.
- Serving Size: 8
If I’m out of sour cream, do you think Greek yogurt would work in its place for the filling part?
I think that would work!! 🙂
I would like to try this one out but without xantham gum and gluccie. What do you think, is there any other thing to help thicken the filling or is it ok to just do it without them? And what if I don’t use Truvia or Pyure Stevia in the crust? Will it work too?
PS: The pie looks absolutely delicious!!!
Hmm… maybe try using a little more cream cheese, Like half the amount extra. Or even placing it in the freezer for 15 minutes!! You don’t have to add the sweetener to the crust… it just won’t be sweet. 🙂
I don’t have the gentle sweet or truvia. I made my own mix of sweet blend from the book. How much will I need in the filling? Or I have stevia extract powder I can use.
Thanks a bunch, in a rush because I was planning to make this now. Crust is ready to be filled.
I’m so sorry I was on the road and was not able to answer right away. I am not exactly sure but I would start by adding just a little and then taste until you get it to your taste specifications! I’m sorry I couldn’t be more help but if I was using Sweet Blend I would used 3 tbsp. to 1/4 a cup! 🙂
Thoughts on using the new Baking Blend vs Coconut Flour? I hate the coconut taste. Thanks so much for sharing. It looks amazing.
Hmmm, I’ve made a wonderful Baking Blend crust before but didn’t write it down… I think it would work if you followed a regular pie crust recipe adding a little less of the Baking Blend and maybe one egg as well. Wish I could remember exactly what I did. But I really did LOVE this crust recipe and it went perfect with the key lime filling.
hello for the pie crust you recommend it uses honey and that is not THM compatible Did you use a substitute?
If you go down to the actual recipe card I give my tweaks to make the pie crust THM. Honey is not off limits for thmers but more something you would want to only do on occasions or if you are closer to your goal weight. 🙂
This IS AMAZING!! Key lime pie is my favorite, and this definitely delivers! Sooo creamy!!
My whole family loves it! I seem to be having some trouble sharing it with anyone else, though.
I did not use gluccie or xantham (there must have been enough flour left in the bowl from mixing the crust to maybe thicken it a wee bit. ) to me, it was perfect. I used a stick blender for the first time, to whip the cream for the topping. SO fast, and amazing results!!! I think I will never go back, unless I have a fairly large amount of cream that needs whipping.
AWESOME!!! Hahaha so glad you like it and it worked well!!! 🙂
Also, the crust:
I am pretty new to THM, so I don’t know if almond flour would be an acceptable substitute, but that is all I had.
The crust with almond flour was incredible.
I had to add a lot more of the flour to make it thick enough to spread in the pan. So it made a lot of crust, so when I put it in the pan I dimpled it with my fingers so that it would bake a little more evenly. It worked great, I did have to bake it 5-10 minutes longer than the 10 minutes in the recipe. If it would be an acceptable sub for the coconut flour for THM, then halving the recipe would maybe be a good idea.
YES almost flour totally works!! 🙂
I usually like keylime pie with meringue on top. Any thought on how I could adjust for that since this is no bake?
I think it would work… Just put meringue on top and then maybe broil for a few minutes? I’ve never tried it but it might work!!
The limes it calls for, are those the tiny key limes or full size ones? I’m currently blessed to have both and want to use the correct ones.
I actually used full sized ones. But I figured it would sound funny if I did Lime Pie, haha, so I said Key Lime Pie! 🙂
Has anyone ever tried to freeze leftovers? (I’m making this just for me and a regular one for everyone else!)
hmmm… I think it could work! I rarely ever have leftover desserts so I couldn’t help ya there.
I just made this for the second time and took it to a party. I added a lot more lime juice this time and it was perfectly tart. I took it along with 2 non THM pies to a party. Everyone was leery of it because it was “sugar free”. Next thing I know, everyone was tasting it because the buzz was on how amazing it was. It was definitely better this time around. This recipe is a keeper!
I’m so happy to hear this!!!
D'Etta Lasky says
Would you please add the crust recipe? The website is currently suspended.
Sarah Criddle says
Working on this!