Key Lime Pie - Wheat Free/Grain Free/Sugar Free/Dairy Free

Key Lime Pie

I have always made traditional Key Lime Pie using Betty Crocker's recipe, which is the same as the one that is often on a can of sweetened condensed milk but it has large amounts of sugar and wheat so it's now off my list.  But after trying a recipe for sweetened condensed milk using coconut milk and Swerve (see here), I decided it was worth trying for a makeover.  I made both kinds, the regular key lime pie for family and friends, and a small key lime pie using the coconut milk and one of my miniature pie plates, just for me.

 First I broke up gluten free/sugar free cookie crumbs (recipe to come, but you can use any sugar free cookie such as the chocolate chip cookies, just leave out any chip bits) and mixed with just enough butter to hold together, to form the "crust" for the bottom of the pie shell.  I could have made enough to push up the sides as well, but I didn't want it to be too much crust.

1/2 C coconut "sweetened condensed milk" from the earlier recipe here
1 egg white or half of one of the eggs from the regular key lime pie recipe if you are making both recipes like I was.
1/4 C key lime juice

Mix sweetened coconut milk, lime juice and egg until smooth and pour over crust.  Bake at 350 for 20-25 min or until center is set.  It took a bit longer than the regular key lime pie that I baked at the same time.  Cool completely before eating.

 For those of you interested in the regular, full sugar, full dairy recipe, here it is:
1 graham cracker crumb pie shell
1 can sweetened condensed milk
1/2 C key lime juice
3 1/2 - 4 eggs

Beat sweetened condensed milk with lime juice and eggs, pour into pie shell and bake at 350 15 minutes or until set.  Cool.  Typically served with a dollop of sweetened whipped cream.

Below is both pies before cooking.  Note the difference in color between the sugar free/dairy free version and the regular version.  This is due to the caramel color of the sweetened condensed milk.