While in Key West Florida I had the opportunity to try Key Lime Pie. The real McCoy is made with a wheat base, 2 cans of condensed milk, 6 egg yolks, Key Lime juice and cream to garnish. Not so brilliant for the old blood sugars eh?
I have made low carb versions before but I do think the genuine Key Lime Juice added a bit of zing to the dish. Here is my version.
For the base:
Switch on the oven to 200 degrees.
2 cups ground almonds (200g)
1 cup whey protein powder plain or vanilla
10 teaspoons granular sugar substitute
One teaspoon ground cinnamon
200g very soft unsalted butter
Stick all this in your food mixer. When it is a soft dough take it out and form it into a pie crust. This did bottom and sides of a 12 inch base with 2 inch sides.
Put this in an oven at 210 degrees for 5 minutes then take it out.
Now put the oven back to 170 degrees.
For the lime layer:
The creamy part of one can of coconut milk
1 cup of double cream
6 egg yolks
2 tablespoons granular sugar sweetener
120 mls of Key Lime Juice (if you don’t have this use regular lime juice and include the grated zest)
Whisk the sugar substitute and eggs together.
Add the coconut cream and the double cream.
Finally add the juice.
Put it in the pastry shell and cook for 15 minutes.
Now make the meringue.
Meringue is not traditional for Key Lime Pie, but I use it because I don’t want to see it go to waste. If you know you will use them for egg white omelettes or macaroons for instance you can omit this layer.
6 egg whites.
2 tablespoons granular sugar substitute.
½ teaspoon cream of tartar.
½ teaspoon vanilla extract.
Whisk the egg whites, cream of tartar and vanilla till in peaks. Fold in the sugar substitute with a metal spoon.
Take the pie out of the oven.
Put the meringue on top, a large spoonful at a time.
The lime will still be very wobbly.
Put back in the oven for another 30 minutes.
When it is ready, switch off the oven and allow it to cool at its own pace.
You may leave the oven door open very slightly but if you take the pie right out your meringue may collapse.
Once cold, chill in the fridge and serve with cream.
This pie keeps in good condition for a week in the fridge.