Do you like Key lime pie? You are going to LOVE our Low FODMAP “Key” Lime Pie, tangy, creamy and resplendent in a crispy crust.
Making The Lactose-Free Sweetened Condensed Milk: Thoroughly whisk together the sweetened condensed milk with 12 Lacteeze drops. Cover with plastic wrap and let sit overnight. Test with glucose testing strips and proceed if you get proper results.
Make The Crust: Position rack in center of oven. Preheat oven to 375°F (190°C). Coat the inside of a 9-inch (23 cm) ovenproof glass pie plate with nonstick spray; set aside. Grind the cookies to a fine, even texture in a food processor using a metal blade. Combine in a bowl with melted butter. Press into the prepared pie plate in an even layer. Bake for about 8 to 10 minutes or until dry and crisp and light golden brown. Lower oven to 350°F (180°C).
Meanwhile, make the filling. Whisk the egg yolks, lime juice and zest into the prepared sweetened condensed milk. Pour this mixture into the pre-baked crust and bake for about 15 minutes or until filling is set but still faintly jiggly in the center. Cool on rack until barely warm, then refrigerate for at least 4 hours or overnight.
Make the topping by beating the cream and confectioners’ sugar until stiff peaks form; do not overbeat. Use piping bag and star tip to make 12 rosettes around the outer edge and one in the middle. Garnish with thin limes slices, if using. Serve immediately or the pie may be refrigerated for up to 1 day at this point. Serve chilled.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.