This healthy key lime pie has a buttery crust and is topped with a rich and creamy lime filling! No sugar needed, it uses simple ingredients and is sure to impress!
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.
Notes
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.