Summer is in full-swing at our house and we are celebrating by making some of our favorite summer foods. Our family loves pie so much, that we even wrote a whole chapter devoted just to pies in our book, The Gathering Table. Pie brings people together and let’s them relax and celebrate on a otherwise ordinary day. Don’t you think?

From The Gathering Table, Favorite Pie Party Chapter

The night of our pie party, everyone sampled a bite or two of each pie and then voted for their favorite. What’s your favorite pie flavor?

Key Lime pie has been a favorite in our house for many years, and I’ve learned to make it in a way that I can enjoy it, with no sugar. The light, fresh, bright flavors of this pie are simply perfect for summer.

What all do you have planned for this summer? We hope to have lots of the kids’ friends over for movie nights with this awesome movie projector, lots of smores around the fire pit, and swimming in the pool. Simple grilled meals and fruit pies, including this favorite, will add so much joy to each summer day.

Blessings to you this summer as you rest and relax and enjoy family and friends.

Sugar Free Key Lime Pie

adapted from Around The Family Table by Glenda Groff

Prep Time 5

Cook Time 15

Serving Size 8

Ingredients

For the Crust

1 stick melted butter
1 C Trim Healthy Mama baking blend or use 1/2 C almond flour, 1/2 C coconut flour
1 t Trim Healthy Mama Gentle Sweet or use Truvia, Splenda, Pyure, or Swerve

For the Filling

½ C lime juice
1 t grated lime zest
5 egg yolks
¾ C Gentle Sweet or use Truvia, Splenda, Pyure, or Swerve
1 ¼ C coconut milk
1 ½ t gelatin

Instructions

Crust

Preheat oven to 350 degrees. Stir the melted butter, Baking Blend, and Gentle sweet together and press into a pie plate. Poke holes all over the crust with a fork.
Bake for 15 minutes or until golden brown. Cool completely.

Filling

In a medium sauce pan, whisk together lime juice, zest, eggs yolks, and Gentle Sweet. Cook over medium heat for about five minutes, whisking often, until thickened. Remove from heat and cool.
In another sauce pan, soften gelatin in a 1/4 cup coconut milk for about five minutes. Heat over medium heat until syrupy. Whisk in the remaining 1 cup coconut milk. Cool until it starts to gel.
In a mixing bowl, beat the coconut milk/ gelatin mixture with a mixer until thick and foamy. Stir into the lime mixture.
Spoon into a baked pie crust and cool completely in the refrigerator.
When ready to serve, garnish with whipped cream and quartered lime sliced.