Cranberry Lime Pie with Keto Snickerdoodle Cookie Crust

This creamy pie will be your new go-to low carb dessert for all of your seasonal festivities! The perfect combination of sweet and tart, and not to mention a cookie crust! This naturally sweetened treat will complete your holiday table. Recipe + photo by @thelowcarbcontessa  

 

What You’ll Need for the Crust:

-1 bag of Keto and Co Snickerdoodle Soft-Baked Cookie Mix

-¾ stick of unsalted butter, melted

-3 eggs

 

What You’ll Need for the Filling:

-12 oz bag of fresh or frozen cranberries

-Wondrose Sugar Replacer divided into 2 cups + ½ cup

-3 large eggs

-2 large egg yolks

-1 tsp lime zest, finely grated

-1 tsp lemon zest, finely grated

-½ cup fresh lime juice

-1½ sticks unsalted butter, cut into large pieces, room temperature 

-Pinch of salt

-Optional: Whipped cream for serving

 

Cooking instructions:

  1. Heat oven to 350° F and  prepare Keto and Co Snickerdoodle Cookie Mix according to directions on the back of the package.
  2. Press the prepared cookie dough evenly into a 9” pie plate and using a fork, make several holes in the bottom of the crust.
  3. Bake the cookie crust for 12-15 minutes. Set the crust on a cooling rack to cool. 
  4. Next, begin to prepare the cranberry-lime custard by bringing the cranberries, 2 cups of Wondrose, and ¼ cup water to a boil in a medium saucepan over medium-high heat.
  5. Reduce heat and simmer until the cranberries burst and most of the liquid has evaporated, approximately 12–15 minutes.
  6. Purée the mixture with an immersion blender, blender, or food processor. (You can blend completely smooth, or leave a bit of texture)
  7. Add cranberry purée, eggs, egg yolks, lemon zest, lime zest, lime juice, salt, ½ cup Wondrose, to a heatproof bowl, and whisk to combine.
  8. Hover the bowl over a pan of simmering water and cook, stirring and scraping down sides of bowl often until curd thickens and can coat a spoon or spatula for approximately 10-15 minutes. 
  9. Remove mixture from heat, set aside and allow to cool.
  10. Using an electric mixer on medium-high, begin adding in the butter one piece at a time, beating to incorporate after each addition.
  11. Scrape the custard into the prepared cookie crust and chill until firm, about 2 hours, or overnight.
  12. Serve with whipped cream, fresh cranberries and enjoy! 

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