Homemade Key Lime Pie
Ingredients
Crust
- 40g Grape Nuts
- 3/4 tablespoon erythritol granulated
- buttery caramel flavoring
- 1.5 tablespoons hot water
Filling
- 2 egg yolks
- 2 tablespoons erythritol granulated
- 30g condensed milk
- Juice from 2 limes
- Milk to 200ml
- 1 tablespoon cornflour
- Food coloring paste (optional)
Topping
- 0.5 vanilla kvarg
- 1 extra light cheese triangle
- Vanilla extract
Decoration
- Lime slices
- Lime zest
Preparation
Preheat oven to 180°C
Blitz Grape Nuts into a fine crumb.
Mix the crumb with erythritol granulated, buttery caramel flavoring, and hot water.
Press the mixture into a sprayed 12.5 cm loose-bottomed tart tin.
Bake for 5 minutes at 180°C to dry it out.
In a Pyrex jug, mix egg yolks and erythritol granulated.
Add condensed milk, lime juice, and top up to 200ml with milk.
Add cornflour and stir all together; optionally add food coloring paste.
Cover with clingfilm and microwave for 1 minute, stir, then microwave again for 1 minute.
Stir the mixture and pour into the baked tart case.
Bake for 12 minutes at 180°C until there's a little jiggle.
Allow to cool and refrigerate overnight.
Mix vanilla kvarg, extra light cheese triangle, and vanilla extract, then pipe onto the pie.
Decorate with lime slices and lime zest.
