EASTER: KEY LIME PIE LOW CARB (click here to print)

 KEY LIME PIE


1 cup of sour cream
1 cup of cream cheese
1/2 cup stevia
1 cup of heavy cream
1 envelope knox unflavored gelatin
1/2 cup of Lime juice (key lime) if you can find it
1 cup of pecan meal
1 egg white
1/4 stick of butter melted
you can add sweetener of your choice to the crust mix (I did not)

Recipe instructions: Crust:

Add the melted butter and the egg white to the pecan meal and blend until wet and dough like. You can add some sweetener into this if you like things really sweet. Press this out into a regular size pie pan and bake at 350 until it sets up, approx 10-15 minutes, remove from the oven set aside to cool.

Filling:

In a microwave safe bowl container bring to boil the lime juice then add in the gelatin , stir and set aside to cool. Warm the cream cheese slightly and add in the sour cream, stevia and heavy cream in a large mixing bowl and blend on high until light and fluffy. Once the gelatin  has cooled off (important) slowly drizzle the mix into the bowl while blending until all is incorporated into the sour cream cream cheese heavy cream mixture. Pour this into the pecan crust and spread it evenly, then refrigerate until it sets up.

serves 8; 3 carbs