Key Lime Pie
Ingredients:
For Pie Shell:
- 1 cup ground pecans
- 2 packets Splenda
- 3 Tablespoons butter - melted
- 1/2 teaspoon coconut extract
For Key Lime Filling:
- 16-oz cream cheese, softened
- 1 large package Sugar-Free Lime Jell-O
- 2 packets Splenda
- 1/3 cup boiling water
- 1/3 cup cold water
- 1/2 cup heavy cream
- 1/2 teaspoon coconut extract
Directions:
- Prepare pie shell: Melt butter in a small bowl. Add ground nuts,
sweetener and half the coconut extract. Mix well.
- Press firmly
into bottom and up sides of 8 inch pie plate and refrigerate until firm.
- In a small bowl, whip the heavy cream with sweetener until peaks
form. Set aside.
- While it is being whipped, bring water to boil.
Mix the Jell-O with 1/3 cup boiling water until all the gelatin has
dissolved. Then, add cold water and stir.
- For the next step you
need a big bowl with HIGH sides: Put gelatin in bowl. Slowly add in the
cream cheese (add each 8-oz package in 4 chunks) and continue to beat
with a mixer at slow speed.
- After all cream cheese is added, put
in the remaining coconut extract and beat at high speed until smooth.
Then, carefully fold in the whipped cream.
- Use a spatula to
scrape mixture into the pie pan and spread around. Sprinkle extra ground
nuts on top.
- Refrigerate several hours or overnight to allow
Jell-O to set thoroughly.
Makes 8 servings. 4 grams of
carbohydrate per serving.
Atkins Diet Recipes