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Low Carb Key Lime Pie

Submitted by: Mary on 01/04/2003
6892 views
2.70 avg rating
424 votes
 
 
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Ingredients

1 Package Sugar-Free Lime Jello

2 T Key lime juice (optional)

1/3 C Boiling water

1/3 C Cold water

2 8 Ounce packages cream cheese, softened
1/2 C Heavy cream

1 Package sweetener (Equal) or 1 - 2 t Splenda

1 t Coconut extract

1 C Pecans, ground

1 T butter

Directions

Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all onto the bottom of a pie pan, except for 2 T of this mixture you will reserve. A clear glass pan is pretty. Spread the mixture over bottom of the pan and place in the fridge to chill.



In a small bowl whip the heavy cream until peaks form. Set aside. While it is being whippped you can bring water to boil.



Mix jello with 1/3 C boiling water in a very large bowl with HIGH sides until all the gelatin has dissolved.



Add cold water and stir. When gelatin is dissolved add the key lime juice if desired.



Slowly add in the cream cheese (each package cut into 4 chunks, one chunk at a time) and beat with a mixer at slow speed until all cream cheese has been added.



Add remaining coconut extract and beat at high speed until smooth.



Then using low speed blend in the whipped cream.



Using spatula, scrape into the pie pan and spread around.



Sprinkle remaining nuts on top.



Chill at least 2 hours so jello can set.

Servings

6

Calories

6

Time to prepare

20 Minutes

Difficulty

Easy
 

Comments

Serve with additional whipped cream.
 
 
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