Sugar Free Key Lime Pie
This Sugar Free Key Lime Pie Recipe is everything you want from the classic Florida dessert, minus the sugar crash afterward. A buttery graham cracker crust holds a tangy, creamy lime custard that sets up firm enough to slice clean but still melts on your tongue. This pie proves that cutting sugar doesn't mean cutting flavor, with a filling that still gets that unmistakable tart, sweet, silky balance key lime pie is famous for.
Equipment
- 9-inch glass pie dish
- Mixing bowls several sizes
- Hand mixer or stand mixer
- Citrus juicer
- Rubber spatula
- Wire cooling rack
Ingredients
- 1 1/2 cups sugar-free graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated monk fruit sweetener
- salt a pinch
For the Filling
- 4 large egg yolks
- 4 ounces cream cheese 113g, softened
- 1 can sugar-free sweetened condensed milk 14 oz or 396g
- 1/2 cup key lime juice fresh or bottled
- 1 tablespoon key lime zest
- 1/4 cup powdered monk fruit sweetener
For the Topping
- 1 cup heavy whipping cream 240ml
- 2 tablespoons powdered monk fruit sweetener
- 1 teaspoon vanilla extract
- lime zest extra for garnish
- lime slices thin slices for garnish
Instructions
- Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, granulated monk fruit sweetener, and a pinch of salt. Stir until every crumb is evenly coated. Press mixture firmly into the bottom and up the sides of your 9-inch glass pie dish.
- Bake crust for 8 to 10 minutes until set and lightly golden at the edges. Remove from oven and cool for about 10 minutes while you prepare the filling. Leave the oven on at 325°F.
- In a large mixing bowl, whisk the egg yolks by hand for about 1 minute until slightly pale and thickened. Add softened cream cheese and beat with a hand mixer on medium speed until completely smooth with no lumps.
- Slowly pour in the sugar-free sweetened condensed milk while mixing on low speed. Beat until fully combined and silky, scraping down the sides of the bowl as needed. Add key lime juice, key lime zest, and powdered monk fruit sweetener. Mix on low speed just until combined.
- Pour the filling into the cooled crust and smooth the top with a spatula. Bake at 325°F for 15 minutes, until edges look set but the center still has a slight jiggle when you nudge the dish. Do not overbake.
- Remove pie from oven and cool completely on a wire rack, about 1 hour. Once cooled, cover loosely and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
- Just before serving, beat heavy whipping cream, 2 tablespoons powdered monk fruit sweetener, and vanilla extract in a chilled bowl until stiff peaks form. Spread or pipe over the chilled pie and garnish with extra lime zest and thin lime slices.
Notes
- Use room temperature cream cheese so it blends smoothly without lumps
- Zest your limes before juicing them, it's much easier that way
- Don't skip the cooling step before chilling, or condensation can make the crust soggy
- Taste the filling before baking and adjust sweetener to your preference
- Chill the pie for the full 4 hours for the cleanest slices
- Use a sharp knife dipped in warm water for neater cuts
- For a nut crust version, swap the graham cracker crust for crushed almonds and butter
- Add whipped topping just before serving if storing for more than a day
- This pie actually tastes better the next day, making it a great make-ahead dessert
- The filling firms up significantly during the 4-hour chill, so resist the urge to slice it early
Nutrition
Serving: 1SliceCalories: 270kcalCarbohydrates: 11gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 15IUVitamin C: 8mgCalcium: 10mgIron: 4mg
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