Lime Pie Recipe:
The following recipe for keto-friendly Lime Pie comes from my (Dr. Koe’s) friend and patient, Peggie Griffin. Ms. Griffin is passionate about protecting the natural and agricultural heritage of Alabama, as well as promoting nutritious, locally grown food. She brought me a piece to try and it was delicious. I love that it uses simple, easy to find, and wholesome ingredients. If you try it, let us know what you think!
For Crust:
2 T. butter
2 t. monk fruit sweetener
1 c. pecans
1. Melt butter in small bowl in the microwave in short intervals.
2. While butter is melting, finely chop the pecans. (In my kitchen, it is
better done by hand, as my blender and food processor tend to make pecan
butter.)
3. Stir monk fruit sweetener into melted butter, then add the chopped pecans.
4. Use a rubber spatula to press crumb crust into pie plate, pushing the
crumbs up the side about half an inch. (Pecans will only loosely cover the
bottom of the pie plate.)
5. Put pie plate in freezer while you make the filling.
For Filling:
2 c. heavy cream
½ c. monk fruit sweetener
Zest of 1 lime
1/3 c. lime juice
1. Put cream and sweetener into a pot and bring to a boil. Reduce the
heat and cook for 5 min., stirring frequently.
2. While cream is heating, zest 1 lime, then squeeze your lime juice.
3. After 5 minutes, remove cream from heat and stir in zest and
lime juice. Let cool for about 30 min.
4. Pour cream into pie crust. Cover pie and put into refrigerator to
set overnight. Any less than overnight and the pie will not be completely set. Enjoy!
-Recipe courtesy of Peggie Griffin, Eating Local Alabama