Give this recipe a try with sweetened whipped cream instead of meringue!
Behold, a recipe for a Key Lime Meringue Pie for the carb-phobic!
Crust:
1/4 c. cold butter cut into pieces
3 Tbsp. extra virgin coconut oil, solid
3/4 c. coconut flour
1/4 c. soy flour
2 eggs
1 Tbsp xylitol (or use 5 - 6 drops stevia extract)
pinch salt
1/2 c. shredded unsweetened coconut
1 - 2 Tbsp water or as needed
1 egg white, beaten
In your food processor, pulse the butter, coconut oil, coconut flour, and soy flour until combined and resembling coarse meal. Add the remaining ingredients except the water and egg white and pulse until a soft dough forms. Drizzle in the water and pulse until the dough is workable. Press into a 9" pie plate. When you are done forming the crust, brush the egg white over the crust just before filling it. This is an important step, as the coconut flour is very "thirsty", and will drink up any moisture the curd has to offer.
For this recipe, we will par-bake the crust for 5 minutes at 350 F before filling it.
I am uncertain whether a flax-based egg substitute will work for the crust. If anyone tries it, let me know - I suspect it might fall apart. But if it works, it will reduce the amount of egg in this pie by just about a quarter.
Key Lime Curd:
4 large eggs
1/2 c. key lime juice, freshly squeezed if possible (or try lime juice, or lemon)
1/4 c. xylitol
40 drops stevia extract
4 Tbsp unsalted butter, room temperature
While the crust is baking, whisk together the eggs, juice, xylitol, and stevia in a metal or glass bowl placed over a pot of simmering water (or use a double boiler). Whisk constantly (to prevent it from curdling) until the mixture becomes pale in colour and quite thick (like a hollandaise or sour cream). This will take approximately 8 - 10 minutes. As soon as the mixture is thickened, remove the bowl from the heat and whisk in the butter piece by piece. Immediately pour the curd into the par-baked pie crust and bake at 350 F for about 10 minutes. It should be still a little wobbly. It will not brown due to the absence of sugar in the recipe.
Don't use an egg substitute in the curd. It won't work. Period. Real eggs only, please.
While the curd is baking, make the
Meringue:
4 large egg whites
20 drops stevia extract
1/2 tsp cream of tartar (or vinegar)
In a very clean bowl with a very clean whisk, beat the egg whites until foamy. Add the cream of tartar and stevia, and whisk until stiff peaks form. Using a spoon, dollop the meringue onto the curd, and press the dollops down with the back of the spoon until the entire curd is covered with meringue. Bake at 375 F for about 10 minutes. Meringue may not brown due to the absence of sugar in the recipe.
Let cool completely and serve!
Yes, it will still be sweet - stevia is a superb sweetener with citrus flavours. If I didn't know it was sweetened with stevia, I would never guess. This recipe will certainly please even your full-carb friends!
Stevia is easy to find at your local health food store. The drops I find most convenient because they are very concentrated, and are perfect for adding to beverages, and for recipes that require sweetening.
Bear in mind that sugar, in regular baking, can often be more than a sweetener - it provides leavening, goldening, structure, and sometimes even crunch. You will not get these properties using stevia.
Xylitol is a fruit alcohol, half as sweet as regular sugar. It promotes dental health and has no effective carbs. It is considered safe and healthy, and has bulk to it - a reasonable substitute for sugar, but very expensive. Be aware that it can have a laxative effect in some folks, if too much is consumed. Feel free to leave the xylitol out of this recipe and use a few extra drops of stevia instead.
For those of you residing in Canada, check out Stevia Canada JG Group. I have ordered most of my stevia from these guys, it tastes fabulous and they have an amazing selection. And for my coconut and soy flours, I find them at Bulk Barn. The Xylitol can be found at most health food stores.
