Truvia key lime pie

  • Total Time

    1h 20m
    • Prep Time

      45m
    • Bake Time

      35m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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A calorie conscious take on the classic, zesty key lime pie. A great dessert to serve up on a summer's day.

Method

  1. Pre-heat the oven to 180°C (160°C fan, gas mark 4)

  2. In a medium bowl, stir together the ginger snap biscuit crumbs, 1 tablespoon Truvía and melted butter. Press in to the bottom and 1 inch up side of an un-greased 9-inch pie tin and bake for 10 minutes.

  3. Meanwhile, place the cornflour in a medium bowl. Slowly beat in the milk with a whisk, then beat in the salt and egg yolks. Add 2 tablespoons Truvía, lime juice and lemon extract; beat with whisk. Pour into the crust (it doesn’t matter if the crust is still hot).

  4. Bake for 25 minutes or until the filling starts to set around edge. Filling will still look runny, but will thicken and set as it cools.

  5. Cool completely on a cooling rack, for at least 25 minutes. Cover and refrigerate 8 hours before serving. Top with whipped cream if using.

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