Instructions

• Preheat oven to 325°F (170°C). Lightly grease an 8-inch springform pan and set it aside.
• In a medium bowl, combine 1 1/2 cups crushed shortbread (or low-calorie) cookies, 1/4 cup allulose, and 5 tablespoons melted light butter or light margarine. Mix until the crumbs are evenly moistened.
• Press the cookie mixture evenly into the bottom (and slightly up the sides, if desired) of the prepared springform pan. Smooth the top with the back of a spoon or the bottom of a measuring cup.
• Place the crust-lined pan on a baking sheet (to catch any spills). Set aside while you make the filling.
• In a blender or large bowl, combine 2 cups non-fat Greek yogurt, 1 cup non-fat (or dairy-free) cream cheese, 2 large eggs, 2/3 cup allulose, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 tablespoon lime juice, and 1 teaspoon lime extract (optional). Blend or whisk until the filling is completely smooth and homogeneous.
• Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
• Bake on the middle rack for 45–55 minutes, or until the edges are set and the center is mostly set with a slight jiggle. A toothpick inserted near the center should come out with a few moist crumbs but not raw batter.
• Remove the pie from the oven and place it on a wire rack. Let it cool completely to room temperature (about 1–2 hours), then refrigerate the pie for at least 4 hours or overnight to fully set.
• After the pie is chilled, prepare the topping: open the 13.5 oz chilled coconut milk and scoop out only the thick cream portion into a mixing bowl (discard or save the remaining liquid for another use). Add 4 tablespoons sugar-free powdered sugar and 1 teaspoon lime extract (optional). Beat with an electric mixer (or whisk) until soft peaks form.
• Release and remove the springform ring, spread the whipped coconut topping evenly over the chilled pie, slice, and serve. Store leftovers refrigerated.