Key Lime Pie

A bicuity, buttery base topped with a zesty and refreshing filling.... the perfect treat at the end of a meal. Enjoy even more without the guilt!

Serving size





For the biscuity base

  • 1 pack of sugar-free oatmeal or gingersnap cookies, crushed

  • 1 tbsp Truvía® calorie-free sweetener

  • 3 tbsp butter, melted

For the filling

  • 2 tbsp cornstarch

  • 1 tin evaporated milk

  • Pinch of salt

  • 4 egg yolks

  • 2 tbsp Truvía® calorie-free sweetener

  • 140ml lime juice

  • 1 tsp lemon extract

  • 8 tbsp whipped cream (optional)


  • 1.

    Heat oven to 180C

  • 2.

    In medium bowl, stir together cookie crumbs, 1 tablespoon Truvía® natural sweetener and melted butter. Press in bottom and 1 inch up side of ungreased 9-inch pie tin. Bake for 10 minutes.

  • 3.

    Meanwhile, place cornstarch in medium bowl. Slowly beat in milk with whisk, then beat in salt and egg yolks. Add 2 tablespoons Truvía® natural sweetener, lime juice and lemon extract; beat with whisk. Pour into crust (it doesn’t matter if crust is still hot).

  • 4.

    Bake for 25 to 27 minutes, or until the filling starts to set around edge. The filling will still look runny, but will thicken and set as the pie cools.

  • 5.

    Cool completely on cooling rack, at least 25 minutes. Cover and refrigerate 8 hours before serving. Top with whipped cream if using.