This healthy key lime pie has a sweet cookie crust and is topped with a creamy and tangy filling! Made without sugar, it’s the perfect lime-flavored dessert that is sure to impress!
Healthy Key Lime Pie
Growing up, one of my best friends was originally from America. I used to love having meals at his place because it was like a brand new culinary journey for me! I remember enjoying S’mores, buffalo dip, and several other famous American desserts on a regular basis. However, it was the key lime pie I became quite obsessed with!
For me, key lime pie was the ultimate dessert for those who love all the flavors and textures. You get a crust, a filling, and a topping that all range in varying proportions of sweetness. As a massive lime fan, this one ticked all the boxes. I remember when my friends’ mom shared the recipe with my mom she made it for special occasions. When I first moved out of home, it was one of the first desserts I ever made.
Is key lime pie healthy?
Like most desserts, a traditional key lime pie is not particularly healthy. It’s loaded with plenty of sugar and its key ingredient (besides lime) is cream. Luckily, with a few tweaks and ingredient substitutions, you can easily make a healthy version!
I’ve been meaning to share a healthy key lime pie recipe for quite some time. It’s the perfect summer dessert that may look incredibly fancy but uses simple and healthier ingredients!
No sugar and no high fat dairy are needed, but you’d never tell. The texture of the filling is rich and creamy, and the crust is crumbly and buttery. It’s sweet and with a subtle lime flavor, without being overpowering.
I recently went over to my parent’s place for dinner and made this dessert and they could NOT believe I gave it a healthy makeover- They thought it tasted just like the original!
Ingredients to make this recipe
For the crust
- Cookie crumbs– To make a mock graham cracker crust. You can use any low calorie cookie of choice, like Annie’s or Back to Nature. Alternatively, you can use peanut butter cookies or shortbread cookies.
- Sweetener of choice– I used erythritol, but any calorie free sweetener can be used.
- Light butter– Margarine and vegan butter also work.
For the filling
- Greek yogurt– Non fat Greek yogurt with no added sugar.
- Cream cheese– Low fat or non fat cream cheese. Try to use a brand from a block instead of a tub, as they tend to contain fewer additives or fillers in them.
- Eggs– Room temperature eggs.
- Lime juice– Gives a subtle but delicious lime flavor.
- Sweetener of choice– I used erythritol, but monk fruit sweetener or allulose will work.
- All purpose flour– Helps hold the filling together.
- Salt– Balances out all the sweet ingredients.
- Lime extract– Gives a more pronounced lime flavor.
For the topping
- Coconut milk– Full fat coconut milk from a can.
- Powdered sweetener of choice– Homemade sugar free powdered sugar.
- Lime extract– Optional, but recommended.
How do you make a healthy key lime pie?
Start by preparing the crust. In a large mixing bowl, add the crushed cookies, sweetener, and melted butter and mix well. Once mixed, transfer the crust into a lined 8-inch pie tin or springform cake pan. Next, prepare the pie filling. In a high speed blender, combine all the ingredients until smooth. Pour the filling onto the pie crust and place it in a preheated oven. Bake at 170C/325F for 45-55 minutes, or until completely set in the middle. Once set, remove it from the oven and let it cool completely.
Now, once the pie has cooled completely, refrigerate it for at least 4 hours. After 4 hours, prepare the whipped frosting. Open the chilled can of coconut milk and scoop out the layer of cream that has formed on top (save the liquid portion for a smoothie) and place it into a mixing bowl. Beat the coconut cream using a hand mixer, until soft peaks form. Add the powdered sweetener and lime extract continue beating it until light and fluffy. Spread the topping all over the cheesecake and sprinkle toasted coconut flakes on top. Refrigerate the pie for a further 30 minutes, before slicing and serving.
Tips to make the best low calorie key lime pie
- If you don’t follow any calorie restricted diet, you can use full fat dairy and traditional sugar (instead of the sugar substitutes).
- Your pie must be chilled completely before adding the whipped topping. If the filling is still warm, the topping will lose its thickness.
- The lime extract accentuates the lime flavor of the pie. It is completely optional, and you are welcome to use vanilla extract instead.
Storing and freezing low fat key lime pie
- To store: Key lime pie should be stored in the refrigerator, covered. It will keep well for up to 1 week.
- To freeze: Place leftover slices of pie in a shallow container and store them in the freezer for up to 6 months.
More healthy dessert recipes to try
Healthy Key Lime Pie
For the crust
For the filling
- 2 cups Greek yogurt non-fat
- 1 cup cream cheese non-fat or dairy free
- 2 large eggs
- 2/3 cup granulated sweetener of choice
- 1/4 cup all purpose flour gluten free, if needed
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon lime extract optional
- Preheat the oven to 170C/325F. Lightly grease an 8-inch springform pan and set aside.
- In a bowl, add your crushed cookies, sweetener, and melted butter and mix until combined. Transfer into the pan and press into place.
- Add your filling ingredients into a blender and blend until smooth. Transfer on top of the crust and place in the oven. Bake the pie for 45-55 minutes, or until the middle is set.
- Remove the pie from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
- Once the pie is chilled, prepare the whipped topping. Scoop out the cream portion of the coconut milk and add it into a mixing bowl. Add the sweetener and lime extract and beat until soft peaks form. Spread over the top of the pie and slice and serve.