Healthy Key Lime Pie

Healthy Key Lime Pie - Desserts with Benefits

Last October I made a very different Key Lime Pie, if it should even be called that.  I used strange and not so typical pie ingredients (like cream cheese and coconut butter), and looking back now, I used far too many.  Despite its crazy appearance and “graham cracker crust” (note the quotes), it had an amazing taste from what I recall, and I loved it.

Now that key limes have finally hit the local grocery stores, I needed to make the pie again… only this time, for real.  I wanted it to look, taste and feel like real key lime pie.  I wanted people to think I bought it from a bakery or really fancy restaurant.  And finally, I wanted to use a smaller number of ingredients while also making a nutritionally balanced dish (check out the nutrition label below!).  Luckily, I struck gold on my first attempt (which never happens… yes, it was shocking for me too).  Everyone who tried this Healthy Key Lime Pie gave it two thumbs up, either because their mouths were full of pie or they were digging into another bite  😉


Healthy Key Lime Pie (low fat, low sugar, high protein)

Yield: one 9 inch pie


    Graham Cracker Crust:
  • 1+1/2 cups Graham Cracker Crumbs (I used homemade. For GF, use these crackers)
  • 1 tbs Granulated Erythritol (or dry sweetener of choice)
  • scant 1/4 tsp Salt
  • 63g (4.5 tbs) Coconut Oil, very soft
  • 1/4 tsp Butter Flavor
  • Filling:
  • 1 cup Key Lime Juice, freshly squeezed
  • 192g (1 cup) Granulated Erythritol (or dry sweetener of choice)
  • one 32g scoop Vanilla Whey Protein Powder
  • 1/4 cup Plain, Nonfat Greek Yogurt
  • 1/2 tsp Stevia Extract (3/4 tsp if you want it really sweet)
  • one 12oz can Evaporated Fat Free Milk
  • one packet Unflavored Gelatin
  • Topping:
  • 4oz Plain, Nonfat Greek Yogurt
  • 1/2 tsp Stevia Extract
  • 1 tsp Key Lime Zest


    For the Crust:
  1. Preheat the oven to 350 degrees Fahrenheit and spray a pie pan with cooking spray, set aside.
  2. In a medium bowl, stir together the crumbs and salt. In another small bowl, stir together the coconut oil and butter extract. Pour all of the coconut oil mixture into the crumb mixture and mix using the back of the spoon to press the oil into the crumbs.
  3. Pour about 3/4 of the mixture into the prepared pie pan and flatten for the base. Sprinkle the rest of the mixture around the edges of the pan and press it against the wall to form raised edges (I wrapped my fingers in saran wrap to be a little cleaner). Bake for 10 minutes, or until fragrant and firm. Let cool while you make the filling.
  4. For the Filling:
  5. In a small pot over medium heat, combine the key lime juice and erythritol. Stir occasionally. When it starts bubbling turn the heat down a notch (in between medium and medium-low). Still stirring occasionally, wait for the mixture to turn a light amber color and thicken (it should look like syrup), about 30-50 minutes (it takes some time, just be patient!). This should come out to 3/4 cup + 2 tbs of concentrated sweetened key lime juice. Take the pot off the heat, now you must work quickly, as this mixture will start crystallizing.
  6. In a large, heat-safe bowl, whisk together the protein powder, yogurt and stevia. Slowly pour in the concentrated key lime juice while whisking and whisk for about a minute.
  7. Pour the evaporated milk into the pot used for the concentrated key lime juice (no need to wash the pot) and sprinkle with the gelatin. Let this sit for about 5 minutes, then put the pot over medium heat, whisking until the gelatin dissolves. Alternate whisking the gelatin mixture and the key lime mixture. Once the gelatin has dissolved, pour the evaporated milk mixture into the key lime mixture while whisking. Whisk for another minute.
  8. Pour the mixture the prepared graham cracker crust and let cool on the counter for 1-2 hours (my pie had some bubbles on the surface from the whisking, which I left, but they remained after the pie had firmed up. I would recommend skimming them off the surface with a spoon, but you can leave it if making the greek yogurt topping). Refrigerate for 2-3 hours, then cover with plastic wrap and refrigerate overnight, making sure the plastic doesn't touch the surface. Slice and serve the next day, keep leftovers covered and refrigerated.
  9. For the Topping:
  10. Stir all the ingredients in a small bowl and spoon about 1-2 tablespoons over each slice.


This recipe is: low fat, low sugar, high protein, gluten free!

Healthy Key Lime Pie - Desserts with Benefits

^^ key lime graveyard

Healthy Key Lime Pie - Desserts with Benefits

(label made using these graham crackers, does not include topping)

Yes, only 200 calories for a slice of authentic, rich, tart key lime pie.  No, you’re not dreaming.

13 comments on “Healthy Key Lime Pie

  1. Oh this looks delicious! I never have the right ingredients on hand to make one of your recipes on a whim but this time I just might! 🙂

  2. Looks gorgeous! Key lime is my favorite too. I made Key lime fudge a few months ago that was super sour, looks like this recipe would be the same great sour flavor. Love it!

  3. Yummy. You’ve got me craving key lime pie!

  4. Beautiful looking keylime pie! This is my husbands favorite pie and I keep saying I am going to make it for him….

  5. howww do you make such healthy things so deliciously?!

  6. We love some good key lime pie. The best that we have ever eaten was from.

    Kutchie and Anita Pelaez’s Key Lime Pie Factory.

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  8. Mary Jane Hunter

    “OH YES”, “OH YES”, “OH YES” Thank You VERY, VERY MUCH For Recommending ,..”Mrs. Anita Pelaez OH What Joy It Was Just To Finally Meet This Wonderful Joyous Warm Christan Woman That Owns And Operates The Famous Key Lime Pie Factory And Grille’ Along With Her Loving Husband Mr. Kutchie Pelaez. The Awesome Married Christan Couple Reside In Asheville, N.C.. Together They Have Supplied Our Ministry With The Most Impeccable Beautiful And Delicious Authentic Key Lime Pies.
    Their Delicious Pies Are Filled With Love In Each And Every Delicious Cool Sweet And Tart Bite. Our Returning Costumers Cannot Give Them Any Higher Attributes Than Ordering As Many As It Is Possible For Us To Supply Them On A Monthly Bases. Our Highest Recommendations Certainly Go Out To Anita And Kutchie Pelaez. May GOD Continue Blessing Them And Their Fabulous One Of A Kind Key Lime Pie Factory, Truly GOD Given Hidden Magic In The Mountains Of North Carolina. You Know, When You Think About It….It’s No Wonder Everyone Is Saying….”AH”, The Magic Of The Lovely Anita Pelaez And Her Key Lime Pies!

  9. Hey, I would love to make a key lime pie, but I could not find Evaporated Fat Free Milk in German grocery stores and I HATE gelatine! You posted another recipe before…Is the old recipe tasting so great even though it uses “strange” ingredients” that I should give it a try instead of making this new version or can you propose substitutes? Thanks for your help! I appreciate it a lot! 🙂

    • Julia-
      To be honest, I really liked my other Key Lime Pie… but it isn’t an authentic Key Lime Pie in the slightest.
      Both recipes use gelatin though, and I’m afraid there isn’t really a substitute for it. It firms up the pies, so without it, it would just be like Key Lime Soup 🙁

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  11. Delicious, Delicious, DELICIOUS!!!!!!! Soooo good, when I saw a cup of key lime juice I freaked out a little thinking this would be too sour but I put my faith in your recipe/you and I’m so glad I did. This has to be the best lime recipe I’ve ever tried! Two thumbs up. You gram cracker crust looked a little black so I made your gram cracker recipe ( omitting the water ) then added 3 tbs of melted coconut oil to the wet crumbs, then baked it in the pie pan for 15min. on 350 degrees. The crust turned out perfectly! Wasn’t too crumbly. Wasn’t too dry, or hard! I used xylitol and only left the lime juice mixture on the heat for 20 min… at that point the pot was full to the brim of white bubbles and I had to take it off the heat and whisk vigorously to be able to see the juice at the bottom of the pot. You didn’t say weather to strain the juice or not, no seeds were in my juice so I just boiled the juice, pulp and all with xylitol and it turned out fine. I was a little confused on if I needed to keep the pot that I added the lime concentrate to on heat. So I kept it on low heat until I poured the gelatin mixture in. I used 1 cup and a half of 1% cultured butternut milk. My mom refuses to drink my coconut or cashew milk ( I don’t get why ) with cereal, and gets a half gallon of 2% milk, only this time she got the wrong milk, we both agreed that it was gross ( so now shes stuck with my coconut milk hahaha ). I was worried that the gelatin wouldn’t set at first but it did, and the buttermilk only complemented the flavor. Any recipe that can male 1% cultured buttermilk taste good has to be a fabulous recipe!

    • OH. MY. GOSH!!!
      I don’t know how your comment slipped through the cracks but I’m so glad I found it 😀
      I’m so so happy you liked the recipe! Best lime recipe you’ve ever tried?? YOU JUST MADE MY WEEK!
      I’ll try remaking the pie again and updating the instructions to be more clear. I don’t think I had any seeds in my lime juice so I don’t think I strained it? Not sure, but I’ll definitely put this on my list to do again 🙂

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