Magpie
11-11-2005, 01:10 PM
This is the original version as posted by Parker at LCF
Start with 1 - 9'' Graham cracker pie crust baked at 350 for 5 mins. (I made mine with my own little hands, but you could cheat and buy a premade one if you were in a hurry).
Chocolate Ganache
6 oz. Semi-sweet chocolate chips
1/2 c . Heavy cream
Bring cream to boil, remove from heat, add chocolate chips, mix well untill smooth. Let cool a little before using so mixture becomes thick and doesn't run down the sides of the pie shell to the bottom when you spread it. Spread entire inside of crust with chocolate ganache (this makes a little more ganache than you really need, so bowl-licking will probably be required). http://images.lowcarbfriends.com/lcf/bbs/images/smilies/biggrin2.gif Place in freezer to chill while you make the lime filling.
Lime Curd
4 Egg yolks
1 Whole egg
¾ c. Sugar
Beat together until thick and creamy.
Put one stick of butter and ½ c. Key Lime juice in a double boiler, and heat until butter is melted.
Add egg mixture into double boiler and whisk until whisk leaves lines in custard. Be careful not to overcook or you'll have scrambled eggs.
Pour into pie crust and cool. Top with whipped cream.
This is my LC version that rivals the original, in my opinion.
Chocolate Ganache
6 oz. Semi-sweet chocolate chips (I used part SF chocolate chips and a little bit of 85% cocoa dark chocolate, so there's a tiny bit of sugar)
1/2 c . Heavy cream
Bring cream to boil, remove from heat, add chocolate chips, mix well untill smooth. Let cool a little before using so mixture becomes thick and doesn't run down the sides of the pie shell to the bottom when you spread it. Spread entire inside of crust with chocolate ganache (this makes a little more ganache than you really need, so bowl-licking will probably be required). Place in freezer to chill while you make the lime filling.
This made WAY more chocolate than I needed, so we've been putting it on ice cream.
Lime Curd
4 Egg yolks
1 Whole egg
¾ c. Sugar (1/3 granular Splenda, 1/3 Stevia-erythritol, 1/3 DaVinci's Simple Sugar)
Beat together until thick and creamy.
Put one stick of butter and ½ c. Key Lime juice in a double boiler, and heat until butter is melted.
Add egg mixture into double boiler and whisk until whisk leaves lines in custard. Be careful not to overcook or you'll have scrambled eggs.
Pour into pie crust and cool. Top with whipped cream.
Crust
3/4 cup almond flour
1/2 cup of Carbquik
a tablespoon or two of flax seed
a tablespoon of protein powder
some salt and some Splenda.
Add some melted butter and it makes a nice cheesecake crust - crunchy yet with a bit of pastry-like texture.
Start with 1 - 9'' Graham cracker pie crust baked at 350 for 5 mins. (I made mine with my own little hands, but you could cheat and buy a premade one if you were in a hurry).
Chocolate Ganache
6 oz. Semi-sweet chocolate chips
1/2 c . Heavy cream
Bring cream to boil, remove from heat, add chocolate chips, mix well untill smooth. Let cool a little before using so mixture becomes thick and doesn't run down the sides of the pie shell to the bottom when you spread it. Spread entire inside of crust with chocolate ganache (this makes a little more ganache than you really need, so bowl-licking will probably be required). http://images.lowcarbfriends.com/lcf/bbs/images/smilies/biggrin2.gif Place in freezer to chill while you make the lime filling.
Lime Curd
4 Egg yolks
1 Whole egg
¾ c. Sugar
Beat together until thick and creamy.
Put one stick of butter and ½ c. Key Lime juice in a double boiler, and heat until butter is melted.
Add egg mixture into double boiler and whisk until whisk leaves lines in custard. Be careful not to overcook or you'll have scrambled eggs.
Pour into pie crust and cool. Top with whipped cream.
This is my LC version that rivals the original, in my opinion.
Chocolate Ganache
6 oz. Semi-sweet chocolate chips (I used part SF chocolate chips and a little bit of 85% cocoa dark chocolate, so there's a tiny bit of sugar)
1/2 c . Heavy cream
Bring cream to boil, remove from heat, add chocolate chips, mix well untill smooth. Let cool a little before using so mixture becomes thick and doesn't run down the sides of the pie shell to the bottom when you spread it. Spread entire inside of crust with chocolate ganache (this makes a little more ganache than you really need, so bowl-licking will probably be required). Place in freezer to chill while you make the lime filling.
This made WAY more chocolate than I needed, so we've been putting it on ice cream.
Lime Curd
4 Egg yolks
1 Whole egg
¾ c. Sugar (1/3 granular Splenda, 1/3 Stevia-erythritol, 1/3 DaVinci's Simple Sugar)
Beat together until thick and creamy.
Put one stick of butter and ½ c. Key Lime juice in a double boiler, and heat until butter is melted.
Add egg mixture into double boiler and whisk until whisk leaves lines in custard. Be careful not to overcook or you'll have scrambled eggs.
Pour into pie crust and cool. Top with whipped cream.
Crust
3/4 cup almond flour
1/2 cup of Carbquik
a tablespoon or two of flax seed
a tablespoon of protein powder
some salt and some Splenda.
Add some melted butter and it makes a nice cheesecake crust - crunchy yet with a bit of pastry-like texture.