Key Lime Pie

Ingredients

For the biscuity base

• 1 pack of sugar-free oatmeal or gingersnap cookies, crushed

• 1 tbsp Truvía® calorie-free sweetener

• 3 tbsp butter, melted

For the filling

• 2 tbsp cornstarch

• 1 tin evaporated milk

• Pinch of salt

• 4 egg yolks

• 2 tbsp Truvía® calorie-free sweetener

• 140ml lime juice

• 1 tsp lemon extract

• 8 tbsp whipped cream (optional)

Directions

• 1.  

  Heat oven to 180C

• 2.  

  In medium bowl, stir together cookie crumbs, 1 tablespoon Truvía® natural sweetener and melted butter. Press in bottom and 1 inch up side of ungreased 9-inch pie tin. Bake for 10 minutes.

• 3.  

  Meanwhile, place cornstarch in medium bowl. Slowly beat in milk with whisk, then beat in salt and egg yolks. Add 2 tablespoons Truvía® natural sweetener, lime juice and lemon extract; beat with whisk. Pour into crust (it doesn’t matter if crust is still hot).

• 4.  

  Bake for 25 to 27 minutes, or until the filling starts to set around edge. The filling will still look runny, but will thicken and set as the pie cools.

• 5.  

  Cool completely on cooling rack, at least 25 minutes. Cover and refrigerate 8 hours before serving. Top with whipped cream if using.