With a buttery almond crust and the sweet tang of whipped cream, this no bake key lime pie ice-box cake will charm any crowd. This easy and healthy recipe is keto friendly, gluten-free and ready in 30-minutes.
Spray or oil bottom and sides of deep dish pie pan
Add flour and melted butter to a small bowl and mix together
Press almond flour mixture into bottom of deep dish pie pan
In another bowl using a hand mixer or using a stand mixer whip together lime juice, cream cheese and 1/2 cup of the powdered erythritol (confectioners sugar) until smooth
Pour into the pie crust and spread until even
Place pie in freezer for 15 minutes to set (or up to overnight if desired) while making whipped cream
Add cream to a chilled bowl along with 1/4 cup powdered erythritol (confectioners sugar)
Whip until stiff peaks form (about 3-5 minutes)
Remove pie from freezer and spread whipped cream on top before slicing and serving
No key lime? No problem - just use regular lime juice or even store-bought key lime juice. Alternatively, use equal parts lime juice and lemon juice to more closely mimic the taste of key lime.
Make ahead? The whole pie can be made (including the whipped cream) and frozen. Allow 30 minutes for thawing. To only make the filling in advance, prepare the pie crust and add the cream cheese filling. Place in the freezer and take out 30 minutes prior to serving, adding the whipped cream. The cream can also be whipped a few hours ahead and stored in the fridge. Slightly under beat the cream and then give it a quick whip with a whisk when ready to spread on top and serve.
Too sweet, or not sweet enough? Add more or less low-carb sweetener to the cream cheese mixture. Sweetener could also be left out of the whipped cream.
Freezing the pie overnight? Allow to thaw for 30 minutes before serving.
Leftovers? It's not likely, but if you do have any pie leftover, keep it covered in the fridge for 2-3 days.