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overhead image of low FODMAP Key Lime Pie in pie plate

Low FODMAP "Key" Lime Pie

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.

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 8 hours
Makes: 12 Servings
Calories: 287 kcal
Author: Dédé Wilson

Ingredients:

Vanilla Honey Graham Crust:

Filling & Topping:

  • 4 large egg yolks
  • 2/3 cup (165 ml) freshly squeezed lime juice made from Persian limes
  • 2 teaspoons very finely grated lime zest
  • 3/4 cup (180 ml) lactose-free heavy cream, chilled
  • Scant 1 tablespoon confectioners’ sugar
  • Piping bag and star tip
  • 2 extra limes for garnish; optional

Preparation:

  1. 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.

  2. 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).

  3. 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.

  4. 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.

Notes:

Tips

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
  • Lime Juice: Monash University has lab tested lime juice and it is low FODMAP in 1 cup (250 g) amounts (double that of lemon juice, as an interesting fact).
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

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.

Nutrition Facts
Low FODMAP "Key" Lime Pie
Amount Per Serving
Calories 287 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.