When you’re craving a sweet, tart dessert that feels indulgent but won’t derail your healthy eating goals, this Healthy Key Lime Pie is your perfect solution. With a creamy filling made from Greek yogurt and cream cheese, nestled in a crust of crushed cookies, this pie delivers all the flavors of the classic without the guilt. It’s light, refreshing, and perfect for warm weather gatherings or just a delightful end to any meal. Plus, it’s easy to whip up, making it a fantastic addition to your recipe repertoire!
What You’ll Love About This Recipe
This Healthy Key Lime Pie is not only delicious but also packed with benefits:
– Light and refreshing flavor profile that’s perfect for summer.
– A healthier twist on a classic dessert, using lighter ingredients.
– Simple preparation with minimal baking time.
– Versatile enough to cater to dietary preferences with easy ingredient swaps.
Shopping List
- 1 1/2 cups crushed cookies (use low-calorie options such as shortbread)
- 1/4 cup allulose (a low-calorie sweetener)
- 5 tablespoons light butter (or light margarine)
- 2 cups non-fat Greek yogurt
- 1 cup non-fat or dairy-free cream cheese
- 2 large eggs
- 2/3 cup allulose
- 1/4 cup all-purpose flour (gluten-free if needed)
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon lime extract (optional)
- 1 can (13.5 oz) chilled coconut milk
- 4 tablespoons sugar-free powdered sugar
- 1 teaspoon lime extract (optional)
Must-Have Equipment
- Mixing Bowls: For combining your ingredients seamlessly.
- Electric Mixer: To achieve a fluffy and smooth filling.
- 9-inch Pie Dish: To hold your beautifully baked pie.
- Measuring Cups and Spoons: For precise ingredient measurements.
- Spatula: To help scrape down the sides of your mixing bowl.
Stepwise Method: Healthy Key Lime Pie
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the crushed cookies and 1/4 cup allulose. Melt the 5 tablespoons light butter and pour it into the cookie mixture. Stir until the crumbs are evenly coated. Press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove and let cool.
Step 2: Make the Filling
In a large mixing bowl, beat together the 2 cups Greek yogurt and 1 cup cream cheese until smooth and creamy. Add in the 2 large eggs, 2/3 cup allulose, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 tablespoon lime juice, and the optional 1 teaspoon lime extract. Mix until everything is well combined.
Step 3: Combine Coconut Milk
In a separate bowl, whisk the chilled 13.5 oz coconut milk with 4 tablespoons sugar-free powdered sugar and the optional 1 teaspoon lime extract until smooth. Gently fold this mixture into your yogurt and cream cheese filling, ensuring not to deflate it.
Step 4: Bake the Pie
Pour the filling into the cooled crust and smooth the top with a spatula. Bake the pie for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and allow to cool at room temperature for about an hour.
Step 5: Chill and Serve
Once cooled, transfer the pie to the refrigerator and let it chill for at least 4 hours, or overnight for the best flavor. Slice and serve chilled, garnished with lime zest or slices for an extra pop of color!
What to Use Instead
- Low-Calorie Cookies: You can substitute with any low-calorie cookie of your choice, such as almond or oat cookies.
- Dairy-Free Cream Cheese: Use plant-based cream cheese alternatives to make this pie dairy-free.
- Sugar Alternatives: If you prefer, you can use erythritol or monk fruit sweetener in place of allulose.
- Gluten-Free Flour: Use almond flour or coconut flour to make the recipe gluten-free.
Cook’s Notes
- For best results, allow the pie to chill overnight to let the flavors meld beautifully.
- If you like a more intense lime flavor, feel free to add an extra tablespoon of lime juice.
- This pie can be frozen for up to 2 months. Just wrap it well to prevent freezer burn.
- For a lighter crust, try using graham cracker crumbs made from low-calorie options.
Cooling, Storing & Rewarming
Once your Healthy Key Lime Pie is fully chilled, it can be stored in the refrigerator for up to a week. If you choose to freeze it, make sure it’s well-wrapped to maintain quality. To serve, simply thaw it in the refrigerator for a few hours before slicing. Reheating isn’t necessary, as this pie is best served cold and refreshing!
Healthy Key Lime Pie Q&A
Can I use regular cream cheese in this recipe?
Absolutely! If you’re not concerned about keeping it low-calorie, feel free to use regular cream cheese for a more indulgent taste.
What can I do if I don’t have allulose?
You can substitute allulose with other low-calorie sweeteners such as erythritol or monk fruit. Just keep in mind that sweetness levels may vary, so adjust to taste.
Is this recipe suitable for vegans?
This recipe can be made vegan by using a plant-based cream cheese and substituting the eggs with a vegan egg replacer. The pie will still turn out delicious!
How can I enhance the presentation of my pie?
For a beautiful presentation, consider garnishing your pie with freshly whipped coconut cream and lime slices. A sprinkle of lime zest can add a lovely touch too!
Ready, Set, Cook
Now that you have all the details, it’s time to gather your ingredients and whip up this delightful Healthy Key Lime Pie. It’s a dessert that’s bound to impress your family and friends while keeping your healthy eating goals intact. Enjoy every bite of this creamy, zesty treat!
Healthy Key Lime Pie
Ingredients
Equipment
Method
- Step 1: Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed cookies and 1/4 cup allulose. Melt the 5 tablespoons light butter and pour it into the cookie mixture. Stir until the crumbs are evenly coated. Press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove and let cool.
- Step 2: Make the Filling: In a large mixing bowl, beat together the 2 cups Greek yogurt and 1 cup cream cheese until smooth and creamy. Add in the 2 large eggs, 2/3 cup allulose, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 tablespoon lime juice, and the optional 1 teaspoon lime extract. Mix until everything is well combined.
- Step 3: Combine Coconut Milk: In a separate bowl, whisk the chilled 13.5 oz coconut milk with 4 tablespoons sugar-free powdered sugar and the optional 1 teaspoon lime extract until smooth. Gently fold this mixture into your yogurt and cream cheese filling, ensuring not to deflate it.
- Step 4: Bake the Pie: Pour the filling into the cooled crust and smooth the top with a spatula. Bake the pie for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and allow to cool at room temperature for about an hour.
- Step 5: Chill and Serve: Once cooled, transfer the pie to the refrigerator and let it chill for at least 4 hours, or overnight for the best flavor. Slice and serve chilled, garnished with lime zest or slices for an extra pop of color!
Notes
- For best results, allow the pie to chill overnight to let the flavors meld beautifully.
- If you like a more intense lime flavor, feel free to add an extra tablespoon of lime juice.
- This pie can be frozen for up to 2 months. Just wrap it well to prevent freezer burn.
