In honor of St. Patrick’s Day I thought I’d make something green, and since this also the month of Pi (3-14), I thought why not make a green pie.
So in a flash I whipped up my famous Key lime pie!
- 2 3oz (4 serving) or 1 6oz (8 serving) Package(s) of Sugar-Free Lime Jello
- 1-3/4 cup boiling water
- 1/4 cup key lime or Lime Juice (preferably fresh)
- 2 teaspoons key lime or Lime Zest
- 2 cups of softened No-Sugar Added Vanilla Ice Cream
- 1 9 inch Graham Cracker Crust
- Mix Jello with boiling water till fully dissolved.
- Stir in the lime juice and zest.
- Add ice cream, mix until all is blended.
- Pour into graham cracker crust.
- Refrigerate for 4 hours.
- Serve with a topping of Cool Whip.
When we returned home I was determined to make a green lime flavored key lime pie for my hubby, that was also sugar-free.
Turns out I had a recipe in one of my Jello cookbooks, that was exactly what I was looking for.
I know a lot of people, mostly adults, who cringe at the thought of using Jello for anything. However, I find it not only tasty but a great way to make sugar-free a alternatives.
The key to making this pie most flavorful is using fresh key limes or regular limes. In a pinch you could just use bottled lime juice, but speaking from experience it isn’t as nearly as lime induced unless you use the real thing.
While most of the pie is sugar-free we did use Blue Bunny’s No Sugar Added ice cream, which still had some natural sugars.
Also I’ve made this pie in the past with a sugar-free shortbread cookie crust, I made myself. My husband wasn’t too keen on the shortbread cookie crust and suggested I use a regular graham cracker crust, that recipe calls for. While I must admit I also prefer the graham cracker crust, it isn’t sugar-free.
Although the pie isn’t exactly sugar-free, it is low sugar and extremely tasty.