Key Lime Pie - With GLUTEN FREE Crust!

Simple and easy Key lime pie or cheesecake that is sweet/tart and the crust is made from Siete shortbread cookies to make this easy, quick and delicious.
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PowerLic Milk Frother
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Siete Shortbread Cookies
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8 inch springform pan
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Key Lime Pie Recipe
Ingredients:
5 or 6 limes or key limes
8 oz cream cheese brick, softened at room temperature
2 cups organic greek yogurt, full fat
1 package of gelatin
to cup lime juice
Zest from above limes
6.5 oz of Siete shortbread cookies
3 Tbsp. butter, melted
12 - 18 packages of Stevia. Each package is equivalent to 2 tsp. sugar. In the video I used about 12 packets of Stevia. I would start with 12 and then taste the filling to see if you want more or not.

8 inch springform pan or pie plate

Directions:
If using a springform pan, cover the bottom with parchment paper. I used the bottom as a template to cut out the parchment paper.

Place the Siete cookies in a ziploc bag and pound to make crumbs. Place the cookie crumbs into a bowl and add the melted butter. Stir until the consistency is like wet sand.

Pour the crumbs into the springform pan and using clean hands, spread the crumbs evenly on the bottom of the pan. Then use a glass to compact the crust evenly in the pan. Bake at 375 degrees F. for 9 to 10 minutes.

Let the crust cool completely before adding the filling.

Place the lime juice into a microwave safe bowl and heat for 25 seconds on 50% power or until hot. Slowly pour the gelatin into the lime juice and mix with a whisk, fork or electric mini mixer as per the video. Set aside.

In a large mixing bowl combine the yogurt and cream cheese (softened) with a hand mixer until smooth. Then add the lime juice, stevia or sugar, and lime zest. Mix again until smooth.

Pour the filling into the cooled crust and smooth out with a spatula. Place the pie in the refrigerator for at least 4 hours but overnight is best.

When the pie is firm and you are ready to serve, slice a very thin slice of lime and cut it in half. Place the lime slice on top of the pie.

Whip 1 cup of whipping cream in a bowl with 1 tsp. of vanilla extract and 2 tsp. of sugar. Mix with a hand mixer until the peaks are firm.
Place some of the whipping cream into a ziploc bag, pushing the cream into one of the corners of the bag. Snip off a little bit of that corner of the bag and squeeze small dollops of cream around the perimeter of the pie. Zest a little more lime over top and enjoy!

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Rockin Robin
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Disclaimer:
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