Go Back
Homemade Healthy Key Lime Pie photo
Print Recipe Save it for later

Healthy Key Lime Pie

This Healthy Key Lime Pie is a refreshing, guilt-free dessert bursting with tangy lime flavor and creamy, light ingredients for a perfect treat anytime.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Dairy-Free Option, Gluten-Free Option, Healthy, Key Lime Pie, Low Calorie
Servings: 8 servings

Ingredients

For the Crust:

  • 1 1/2 cups crushed shortbread cookies or any low-calorie cookie of choice
  • 1/4 cup allulose
  • 5 tablespoons light butter melted, or light margarine

For the Filling:

  • 2 cups non-fat Greek yogurt
  • 1 cup non-fat cream cheese or dairy-free alternative
  • 2 large eggs
  • 2/3 cup allulose
  • 1/4 cup all-purpose flour gluten-free if needed
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice fresh
  • 1 teaspoon lime extract optional

For the Topping:

  • 1 13.5 oz can chilled coconut milk
  • 4 tablespoons sugar-free powdered sugar
  • 1 teaspoon lime extract optional

Instructions

Prepare the Crust

  • Crush the shortbread cookies until fine crumbs using a food processor or rolling pin. In a medium bowl, combine crushed cookies, 1/4 cup allulose, and 5 tablespoons melted light butter. Mix well. Press mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing filling.

Mix the Filling

  • In a large bowl, beat non-fat cream cheese and Greek yogurt until smooth with an electric mixer. Add eggs one at a time, beating well after each. Mix in 2/3 cup allulose, 1/4 cup flour, and 1/4 teaspoon salt until combined. Stir in fresh lime juice and optional lime extract. The filling should be silky and slightly thick.

Bake the Pie

  • Pour filling into chilled crust and smooth top with a spatula. Bake at 325°F (163°C) for 40-45 minutes until filling is set but slightly jiggly in center. Cool to room temperature, then refrigerate at least 4 hours or overnight to firm up.

Make the Coconut Whipped Cream Topping

  • Chill coconut milk can overnight. Scoop solid cream into a bowl, leaving liquid behind. Add 4 tablespoons sugar-free powdered sugar and 1 teaspoon lime extract if desired. Whip with electric mixer until soft peaks form. Spread or pipe topping over chilled pie.

Serve and Enjoy

  • Slice the Healthy Key Lime Pie and serve chilled. Garnish with thin lime slices or zest. Store leftovers in the refrigerator covered for up to 4 days.

Equipment

  • 9-inch Pie Dish
  • Food Processor
  • Rolling Pin
  • Mixing Bowls
  • Electric Mixer
  • Stand mixer
  • Spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • If the crust is too crumbly, add more melted butter or press more firmly into the pie dish for better cohesion.
  • To prevent cracks or overbaking in the filling, reduce oven time slightly and ensure the center has a slight jiggle when done.
  • For best coconut whipped cream, ensure the coconut milk is thoroughly chilled and only scoop the solid cream, not the liquid.
  • Substitute allulose with erythritol, monk fruit, or regular sugar, adjusting sweetness and calorie count accordingly.
  • Make the pie dairy-free by using dairy-free cream cheese and plant-based yogurt; the coconut whipped topping is already dairy-free.