Nut-Crusted Key Lime Pie
Nut crusts are versatile and very good with almost any kind of pie. Although nuts have a lot of fat, they are still good for you—they contain high amounts of fiber and vitamin E.
Serves: 8Hands-on: 30 minutesTotal: 2 hours 5 minutesDifficulty: Medium
- 1 cup coarsely ground macadamia nuts
- 1 cup graham cracker crumbs
- 1⁄2 cup butter, melted
- 1 Tbsp. dark brown sugar
- 2 tsp. grated orange zest
- 1 1⁄2 cups cold water
- 1⁄3 cup cornstarch
- 3⁄4 cup lime juice
- 2 packets unflavored gelatin
- 2 egg yolks
- 3 egg whites
- 2 Tbsp. sucralose sweetener
- 1 small lime, thinly sliced
- Preheat oven to 325°F. Spray a 9-inch pie pan with nonstick spray.
- In a food processor or blender, mix the nuts, cracker crumbs, butter, brown sugar, and orange zest to the texture of oatmeal.
- Press the nut mixture into the prepared pan. Bake for 30 minutes until crisp and lightly browned. Set aside to cool, then refrigerate 1 hour.
- In a blender, mix 1 cup water, cornstarch, lime juice gelatin, and egg yolks. Add the rest of the water and pour into a medium saucepan over medium-high heat. Whisking constantly, bring to a boil. Remove from heat and cool 30 minutes until almost stiff, then spread in the cooled pie crust.
- In a small bowl, beat egg whites until stiff. Fold in the sweetener and spread mixture over lime filling.
- Preheat broiler.
- Place pie on an oven rack at least 6 inches away from the broiler element. Broil 1 to 2 minutes until golden brown. Garnish pie with lime slices before serving.