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Key Lime Pie

Having company over and need the perfect dessert? Try this amazing key lime pie and everyone will fawn over your baking for years to come!

1/3 Cup to 1/2 C lime juice
1 Cup finely chopped almonds
1 pkg (8 oz.) cream cheese softened
1 envelope unflavored gelatin
3 Tsp melted butter
2 Tsp Splenda
1 3/4 Cup cream or half and half
1/2 Cup Splenda
 

 
Combine almonds, butter, and 1 teaspoon of Splenda in a 7 inch springform pan. Pat down bottom and sides of pan evenly.

Sprinkle gelatin over 1/2 cup of cream in a small saucepan. Let stand 3 minutes. Cook over low heat, stirring continuously, until gelatin is dissolved. Beat cream cheese in small mixing bowl until fluffy; beat in remaining cream and gelatin mixture. Mix in lime juice and 3 1/2 teaspoons of Splenda. Refrigerate pie until set, about 2 hours. 

4 carbs per serving.



Posted in Atkins Diet Maintenance, Atkins Dieters Favorite Recipes, Low Carb Desserts, Phase 2: OWL, Pre-Maintenance

7 Responses to “Key Lime Pie”

  1. Jen says:
    August 2, 2006 at 3:52 am

    Where does all the Splenda get used in the Key Lime pie? The recipe lists 2 tsp plus 1/2 cup. But the method only asks for 1 tsp in the crust and 3 1/2 tsp in the filling.

  2. Hester says:
    August 3, 2006 at 12:02 am

    Hi Mark

    I’m from South Africa. Over here we don’t have products like Splenda; Atkins bake mix and what does “twin” mean in your upside down sticky buns receipe? (brown sugar twin). Do you have any suggestions that I can use as an alternative?

    I love trying out new receipes, but these “problems” are getting the better of me!!

    Love to hear from you.

  3. Joan says:
    August 7, 2006 at 1:09 am

    Hi Mark

    I am also from South Africa and struggling with obtaining ingredients mentioned in your recipes. I would like to know what to use in place of Atkins bake mix, Splenda, half-and-half, string cheese, jicama, spaghetti squash, etc.

    Would it be possible for you to give me Hester’s e-mail address as I would like to know how she copes with the Atkins plan and if she can offer any support to me.

    Waiting to hear from you.

  4. Angela says:
    August 10, 2006 at 11:36 am

    I need to know about the splenda in this recipe. Where does all the Splenda get used in the Key Lime pie? The recipe lists 2 tsp plus 1/2 cup. But the method only asks for 1 tsp in the crust and 3 1/2 tsp in the filling.

  5. carmella Ranellucci says:
    August 10, 2006 at 12:09 pm

    Hi Mark,
    How many servings does this recipe yield? Awaiting our response.

  6. Pieter says:
    August 16, 2006 at 3:24 am

    Hi Mark,
    could you also send me the answers of Jen, Joan, Hester, Angella and Carmella’s questions please.

    Thanks again for the nice recipes I receive every week.

    Pieter

  7. Sue says:
    August 21, 2006 at 11:15 pm

    There are valid questions posted. Why have you not answered them?
    Please do. I have the same questions.
    Thank you.

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